Classic Sourdoughs Revised

Classic Sourdoughs Revised Book PDF
✏Book Title : Classic Sourdoughs Revised
✏Author : Ed Wood
✏Publisher : Random House Digital, Inc.
✏Release Date : 2011
✏Pages : 180
✏ISBN : 9781607740070
✏Available Language : English, Spanish, And French

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✏Classic Sourdoughs Revised Book Summary : In a revised edition that includes a new bread-making technique and new recipes, the authors provide 100 recipes for sourdough bread, including Herb Spelt Bread, No-Knead Kamut Bread, Malt Beer Bread and much more. Original.

Classic Sourdoughs Revised Book PDF
✏Book Title : Classic Sourdoughs Revised
✏Author : Ed Wood
✏Publisher : Ten Speed Press
✏Release Date : 2011-11-02
✏Pages : 192
✏ISBN : 9781607740452
✏Available Language : English, Spanish, And French

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✏Classic Sourdoughs Revised Book Summary : Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.

Whole Grain Baking Made Easy Book PDF
✏Book Title : Whole Grain Baking Made Easy
✏Author : Tabitha Alterman
✏Publisher : Voyageur Press (MN)
✏Release Date : 2015-01-15
✏Pages : 160
✏ISBN : 9780760345986
✏Available Language : English, Spanish, And French

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✏Whole Grain Baking Made Easy Book Summary : Take control of the grains you eat. Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Including a Comprehensive Guide to Grinding Grains.

The New Wildcrafted Cuisine Book PDF
✏Book Title : The New Wildcrafted Cuisine
✏Author : Pascal Baudar
✏Publisher : Chelsea Green Publishing
✏Release Date : 2016-03-24
✏Pages : 432
✏ISBN : 9781603586061
✏Available Language : English, Spanish, And French

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✏The New Wildcrafted Cuisine Book Summary : With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

📒The Handmade Loaf ✍ Dan Lepard

The Handmade Loaf Book PDF
✏Book Title : The Handmade Loaf
✏Author : Dan Lepard
✏Publisher : Mitchell Beazley
✏Release Date : 2017-08-03
✏Pages : 192
✏ISBN : 1784723347
✏Available Language : English, Spanish, And French

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✏The Handmade Loaf Book Summary : 'In The Handmade Loaf, Dan gathers together the knowledge he acquired travelling, tasting and photographing his way through northern Europe. He takes the handfuls and pinches and turns them into weights and measures to create recipes that are easy to follow. His descriptions of the countries and their bread offerings are warm, personal and inviting. You really get the sense you're making a loaf passed down from generations which, in essence, is what baking is all about.' - Observer Food Monthly With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home. Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.

From The Sourdough Crock Book PDF
✏Book Title : From the Sourdough Crock
✏Author :
✏Publisher :
✏Release Date : 1960
✏Pages :
✏ISBN : IND:30000108621651
✏Available Language : English, Spanish, And French

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✏From the Sourdough Crock Book Summary :

Bernard Clayton S New Complete Book Of Breads Book PDF
✏Book Title : Bernard Clayton s New Complete Book of Breads
✏Author : Bernard Clayton
✏Publisher : Simon and Schuster
✏Release Date : 2006-10-03
✏Pages : 685
✏ISBN : 9780743287098
✏Available Language : English, Spanish, And French

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✏Bernard Clayton s New Complete Book of Breads Book Summary : A thirtieth anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, in a volume that also includes chapters on croissants, flatbreads, brioches, and crackers. Reprint. 35,000 first printing.

The Sourdough Expedition Book PDF
✏Book Title : The Sourdough Expedition
✏Author : Terrence Cole
✏Publisher : Alaska Northwest Books
✏Release Date : 1985
✏Pages : 64
✏ISBN : STANFORD:36105041017141
✏Available Language : English, Spanish, And French

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✏The Sourdough Expedition Book Summary : In the spring of 1910, four Alaskan miners - Tom Lloyd, Peter Anderson, Charley McGonagall, and Bill Taylor - attempted to climb Mount McKinley. This book contains primary accounts describing the Sourdough Expedition and tracing the history of the climb and the controversy surrounding it.

📒Joy Of Cooking ✍ Irma S. Rombauer

Joy Of Cooking Book PDF
✏Book Title : Joy of Cooking
✏Author : Irma S. Rombauer
✏Publisher : Simon and Schuster
✏Release Date : 2019-11-12
✏Pages : 1200
✏ISBN : 9781439130827
✏Available Language : English, Spanish, And French

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✏Joy of Cooking Book Summary : “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of The Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

The Pacific Reporter Book PDF
✏Book Title : The Pacific Reporter
✏Author :
✏Publisher :
✏Release Date : 1984
✏Pages :
✏ISBN : STANFORD:36105060529497
✏Available Language : English, Spanish, And French

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✏The Pacific Reporter Book Summary :

📒Bread Machine Magic ✍ Linda Rehberg

Bread Machine Magic Book PDF
✏Book Title : Bread Machine Magic
✏Author : Linda Rehberg
✏Publisher : St. Martin's Griffin
✏Release Date : 2014-09-30
✏Pages : 272
✏ISBN : 9781466882447
✏Available Language : English, Spanish, And French

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✏Bread Machine Magic Book Summary : The Long-Awaited Revised Edition of the Classic Bread Machine Book This well-researched, top-selling bread machine cookbook is now revised to include two-pound loaves, bringing it up-to-date for today's machines. Bread machine bakers will be delighted with this collection of more than 130 delicious, original recipes. Enjoy fresh-baked breads at home using carefully tested recipes that include: - San Francisco Sourdough French Bread - Black Forest Pumpernickel - Zucchini-Carrot Bread - Russian Black Bread - Banana Oatmeal Bread - Coconut Pecan Rolls - Caramel Sticky Buns - Portuguese Sweet Bread - And much more! These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf. Whether you're a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.

The Bread Baker S Apprentice 15th Anniversary Edition Book PDF
✏Book Title : The Bread Baker s Apprentice 15th Anniversary Edition
✏Author : Peter Reinhart
✏Publisher : Ten Speed Press
✏Release Date : 2016-09-06
✏Pages : 336
✏ISBN : 9781607748663
✏Available Language : English, Spanish, And French

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✏The Bread Baker s Apprentice 15th Anniversary Edition Book Summary : Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

The Alaska Journal Book PDF
✏Book Title : The Alaska Journal
✏Author :
✏Publisher :
✏Release Date : 1985
✏Pages :
✏ISBN : UVA:X001192416
✏Available Language : English, Spanish, And French

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✏The Alaska Journal Book Summary :

Writer S Guide To Book Editors Publishers And Literary Agents 1998 1999 Book PDF
✏Book Title : Writer s Guide to Book Editors Publishers and Literary Agents 1998 1999
✏Author : Jeff Herman
✏Publisher : Prima Lifestyles
✏Release Date : 1997
✏Pages : 975
✏ISBN : 0761510125
✏Available Language : English, Spanish, And French

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✏Writer s Guide to Book Editors Publishers and Literary Agents 1998 1999 Book Summary : "A real find for the aspiring writer."--"The Associated Press "In-depth information."--"The Writer Who are they? What do they want? How do you win them over? Find the answers to these questions and more in the 1998-1999 edition of the "Writer's Guide to Book Editors, Publishers, and Literary Agents by Jeff Herman. Filled with "the information authors and aspiring authors need in order to avoid having a manuscript end up in the "slush pile," this comprehensive listing is organized in an easy-to-use format. It includes in-depth information about publishing houses and literary agents in the United States and Canada. The specifics include the names and addresses of editors and agents, what they're looking for, comission rates, and other key information. In addition, readers will discover the most common mistakes people make while attempting to solicit an agent (and how to avoid them) as well as numerous suggestions designed to increase the chances of getting representation. "Writer's Guide to Book Editors, Publishers, and Literary Agents also includes dozens of valuable essays giving readers insight and guidance into such topics as: - How to Write the Perfect Query Letter - The Knockout Nonfiction Book Proposal - How to Thrive After Signing a Publishing Contract - Mastering Ghostwriting and Collaboration - Free Versus Fee: The Issue of Literary Agency Fees About the Author "Jeff Herman is the founder of The Jeff Herman Literary Agency, a leading New York agency. He has sold hundreds of titles and represents dozens of top authors. Herman frequently speaks to writer's groups and at conferences on the topic of getting published.

Library Literature Book PDF
✏Book Title : Library Literature
✏Author :
✏Publisher :
✏Release Date : 1988
✏Pages :
✏ISBN : UCAL:B4419010
✏Available Language : English, Spanish, And French

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✏Library Literature Book Summary :

Ab Bookman S Weekly Book PDF
✏Book Title : AB Bookman s Weekly
✏Author :
✏Publisher :
✏Release Date : 1993
✏Pages :
✏ISBN : UOM:39015030451184
✏Available Language : English, Spanish, And French

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✏AB Bookman s Weekly Book Summary :

Food Wine Book PDF
✏Book Title : Food Wine
✏Author :
✏Publisher :
✏Release Date : 1995-07
✏Pages :
✏ISBN : CORNELL:31924059777239
✏Available Language : English, Spanish, And French

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✏Food Wine Book Summary :

Books In Print 2004 2005 Book PDF
✏Book Title : Books in Print 2004 2005
✏Author :
✏Publisher :
✏Release Date : 2004
✏Pages :
✏ISBN : 0835246493
✏Available Language : English, Spanish, And French

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✏Books in Print 2004 2005 Book Summary :

📒The Call Of The Wild ✍ Jack London

The Call Of The Wild Book PDF
✏Book Title : The Call of the Wild
✏Author : Jack London
✏Publisher : University of Oklahoma Press
✏Release Date : 1997-01-01
✏Pages : 110
✏ISBN : 0806129204
✏Available Language : English, Spanish, And French

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✏The Call of the Wild Book Summary : The classic story of the dog Buck and his adventures in the Klondike gold fields is accompanied by notes and illustrations placing the story in the context of its era

📒The Write Start With Readings ✍ Gayle Feng-Checkett

The Write Start With Readings Book PDF
✏Book Title : The write start with readings
✏Author : Gayle Feng-Checkett
✏Publisher : Not Avail
✏Release Date : 2005
✏Pages : 468
✏ISBN : 0321142977
✏Available Language : English, Spanish, And French

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✏The write start with readings Book Summary : Clear and straightforward, The Write Start with Readings: Paragraphs to Essays is a workbook designed to build writing, revision, and critical thinking skills by getting readers writing from the start. The text models the entire writing process, from prewriting to proofreading, with a model paragraph, and extends the writing process model to writing the introductory, body, and conclusion paragraphs of an essay. It then continues instruction in the various modes of development, teaching readers to write paragraphs and essays in each mode. Provides ample practice in applying the techniques and thinking skills. Also included are sample student and professional essays to encourage critical thinking and discussion. A Writer's Resource appendix provides opportunities for students to work on targeted skills in grammar, punctuation, and ESL concerns. For those interested in improving basic writing skills.

📒Gourmet ✍ Pearl Violette Metzelthin

Gourmet Book PDF
✏Book Title : Gourmet
✏Author : Pearl Violette Metzelthin
✏Publisher :
✏Release Date : 1990
✏Pages :
✏ISBN : IND:30000004905786
✏Available Language : English, Spanish, And French

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✏Gourmet Book Summary :

📒On Food And Cooking ✍ Harold McGee

On Food And Cooking Book PDF
✏Book Title : On Food and Cooking
✏Author : Harold McGee
✏Publisher : Simon and Schuster
✏Release Date : 2007-03-20
✏Pages : 896
✏ISBN : 1416556370
✏Available Language : English, Spanish, And French

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✏On Food and Cooking Book Summary : Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

📒Forthcoming Books ✍ Rose Arny

Forthcoming Books Book PDF
✏Book Title : Forthcoming Books
✏Author : Rose Arny
✏Publisher :
✏Release Date : 2003-04
✏Pages :
✏ISBN : UOM:39015054030385
✏Available Language : English, Spanish, And French

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✏Forthcoming Books Book Summary :

Books And Pamphlets Including Serials And Contributions To Periodicals Book PDF
✏Book Title : Books and Pamphlets Including Serials and Contributions to Periodicals
✏Author : Library of Congress. Copyright Office
✏Publisher :
✏Release Date : 1970-07
✏Pages :
✏ISBN : PSU:000052001185
✏Available Language : English, Spanish, And French

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✏Books and Pamphlets Including Serials and Contributions to Periodicals Book Summary :

📒Catalog Of Copyright Entries Third Series ✍ Library of Congress. Copyright Office

Catalog Of Copyright Entries Third Series Book PDF
✏Book Title : Catalog of Copyright Entries Third Series
✏Author : Library of Congress. Copyright Office
✏Publisher :
✏Release Date : 1970
✏Pages :
✏ISBN : UIUC:30112113401241
✏Available Language : English, Spanish, And French

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✏Catalog of Copyright Entries Third Series Book Summary : The record of each copyright registration listed in the Catalog includes a description of the work copyrighted and data relating to the copyright claim (the name of the copyright claimant as given in the application for registration, the copyright date, the copyright registration number, etc.).

The King Arthur Flour 200th Anniversary Cookbook Book PDF
✏Book Title : The King Arthur Flour 200th Anniversary Cookbook
✏Author : Brinna B. Sands
✏Publisher : King Arthur Flour Cookbooks
✏Release Date : 1992
✏Pages : 616
✏ISBN : 0881502472
✏Available Language : English, Spanish, And French

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✏The King Arthur Flour 200th Anniversary Cookbook Book Summary : A comprehensive guide to the art of baking includes both traditional and new recipes for breads, pastries, pastas, and desserts using King Arthur flour

📒Facts About Alaska ✍ Alaska Northwest Publishing

Facts About Alaska Book PDF
✏Book Title : Facts about Alaska
✏Author : Alaska Northwest Publishing
✏Publisher : Alaska Northwest Books
✏Release Date : 1991-10
✏Pages : 232
✏ISBN : 088240248X
✏Available Language : English, Spanish, And French

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✏Facts about Alaska Book Summary :

📒Joc All New Rev 1997 ✍ Irma S. Rombauer

Joc All New Rev 1997 Book PDF
✏Book Title : JOC All New Rev 1997
✏Author : Irma S. Rombauer
✏Publisher : Simon and Schuster
✏Release Date : 1997-11-05
✏Pages : 1136
✏ISBN : 9780684818702
✏Available Language : English, Spanish, And French

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✏JOC All New Rev 1997 Book Summary : Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

The Little House Cookbook New Full Color Edition Book PDF
✏Book Title : The Little House Cookbook New Full Color Edition
✏Author : Barbara M. Walker
✏Publisher : HarperCollins
✏Release Date : 2018-09-18
✏Pages : 304
✏ISBN : 0062470795
✏Available Language : English, Spanish, And French

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✏The Little House Cookbook New Full Color Edition Book Summary : A gorgeous new hardcover edition of the award-winning cookbook, featuring full-color photographs, classic illustrations, and more than 100 of the recipes that Laura Ingalls Wilder chronicled in her classic Little House books. A great gift for Little House fans and anyone who wants to learn what life on the prairie was really like. With this visually stunning cookbook, you can learn how to make classic frontier dishes like corn dodgers, mincemeat pie, cracklings, and pulled molasses candy in your own modern kitchen. The book also includes excerpts from the beloved Little House series, fascinating and thoroughly researched historical context, and details about the cooking methods that pioneers like Ma Ingalls used, as well as illustrations by beloved artist Garth Williams and full-color photographs by Kathryn Elsesser. Food and prop styling by Ellen Jackson. This is a chance to dive into the world of Laura Ingalls Wilder, American pioneer, women's club member, and farm homesteader. This book has been widely praised and is the winner of the Western Heritage Award from the National Cowboy & Western Heritage Museum in Oklahoma City. The Horn Book praised it as "a culinary and literary feast."

📒The Pancake Handbook ✍ Steve Siegelman

The Pancake Handbook Book PDF
✏Book Title : The Pancake Handbook
✏Author : Steve Siegelman
✏Publisher : Springer Science & Business
✏Release Date : 2003
✏Pages : 116
✏ISBN : 1580085377
✏Available Language : English, Spanish, And French

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✏The Pancake Handbook Book Summary : Settle into a plush, red Naugahyde booth at Bette's Oceanview Diner, and you'll be served some of the best pancakes on the planet. Back in 1982, Bette's was founded in Berkeley, California, by a breakfast-loving group of chefs. It has since become one of the Bay Area's favorite breakfast and brunch spots, with people lining up well before the doors open each morning. In THE PANCAKE HANDBOOK, Bette's classic buttermilk pancakes take their place alongside daily pancake specials, including blueberry yogurt, golden cornmeal, double chocolate, and sourdough-not to mention the signature soufflé pancakes, which emerge from the oven spectacularly puffed and golden brown. Packed with tips on keeping your pancakes fluffy and plenty of topping and syrup suggestions, this revised edition with more than 15 new recipes is sure to become your personal pancake bible. * A pancake primer from the pancake experts at Bette's Oceanview Diner in Berkeley, California. * Includes more than 75 recipes and variations. * First edition sold 20,000 copies. Reviews "The most tempting, comforting compilation of pancake recipes I've found." --Karola Saekel, San Francisco Chronicle STEVE SIEGELMAN, BETTE KROENING, and SUE CONLEY were among the original founders of Bette's Oceanview Diner in Berkeley, California. Steve is a Berkeley-based food writer for print and television. Bette, the diner's namesake, still owns and runs the restaurant with her husband, Manfred. Sue went on to found Tomales Bay Foods and has become a pioneer in the artisan cheese movement through her Cowgirl Creamery in Point Reyes Station and Artisan Cheese in San Francisco.