Flour Water Salt Yeast

📒Flour Water Salt Yeast ✍ Ken Forkish

✏Book Title : Flour Water Salt Yeast
✏Author : Ken Forkish
✏Publisher : Ten Speed Press
✏Release Date : 2012-09-18
✏Pages : 272
✏ISBN : 9781607742746
✏Available Language : English, Spanish, And French

✏Flour Water Salt Yeast Book Summary : From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

📒The Elements Of Pizza ✍ Ken Forkish

✏Book Title : The Elements of Pizza
✏Author : Ken Forkish
✏Publisher : Ten Speed Press
✏Release Date : 2016-04-19
✏Pages : 256
✏ISBN : 9781607748397
✏Available Language : English, Spanish, And French

✏The Elements of Pizza Book Summary : good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. From the Hardcover edition.

📒Tartine Bread ✍ Chad Robertson

✏Book Title : Tartine Bread
✏Author : Chad Robertson
✏Publisher : Chronicle Books
✏Release Date : 2013-10-29
✏Pages : 304
✏ISBN : 9781452100289
✏Available Language : English, Spanish, And French

✏Tartine Bread Book Summary : The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

📒Whole Grain Baking Made Easy ✍ Tabitha Alterman

✏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

✏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.

📒Ruhlman S Twenty ✍ Michael Ruhlman

✏Book Title : Ruhlman s Twenty
✏Author : Michael Ruhlman
✏Publisher : Chronicle Books
✏Release Date : 2011-09-14
✏Pages : 367
✏ISBN : 9780811876438
✏Available Language : English, Spanish, And French

✏Ruhlman s Twenty Book Summary : Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.

✏Book Title : Encyclopedia of Food Microbiology
✏Author : Carl A. Batt
✏Publisher : Academic Press
✏Release Date : 2014-04-02
✏Pages : 3248
✏ISBN : 9780123847331
✏Available Language : English, Spanish, And French

✏Encyclopedia of Food Microbiology Book Summary : Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods. Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety. Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products.

📒Whole Wheat Bread Recipes 2nd Ed ✍ Daniel D. Stuhlman

✏Book Title : Whole Wheat Bread Recipes 2nd Ed
✏Author : Daniel D. Stuhlman
✏Publisher : Daniel Stuhlman
✏Release Date : 2008-01-01
✏Pages : 25
✏ISBN : 9780934402347
✏Available Language : English, Spanish, And French

✏Whole Wheat Bread Recipes 2nd Ed Book Summary :

📒The Breakfast Bible ✍ Seb Emina

✏Book Title : The Breakfast Bible
✏Author : Seb Emina
✏Publisher : Bloomsbury Publishing
✏Release Date : 2013-03-14
✏Pages : 256
✏ISBN : 9781408839904
✏Available Language : English, Spanish, And French

✏The Breakfast Bible Book Summary : When it comes to the most important meal of the day, this is the book to end all books, a delectable selection of recipes, advice, illustrations and miscellany. The recipes in the robust volume begin with the iconic full English - which can mean anything as long as there are eggs, bacon, sausages, mushrooms, tomatoes, black pudding, bread, potatoes and beans involved - before moving confidently on to more exotic fare such as kedgeree, omelette Arnold Bennett, waffles, American muffins, porridge, roast peaches, channa masala from India, borek from the Balkans and pães de queijo from South America. There are also useful tips like the top songs for boiling an egg to, and how to store mushrooms. Interspersing the practicalities of putting a good breakfast together are essays and miscellanies from a crack team of eggsperts. Among them are H.P. Seuss, Blake Pudding, Poppy Tartt and Malcolm Eggs, who offer their musings on such varied topics as forgotten breakfast cereals of the 1980s, famous last breakfasts and Freud's famous Breakfast Dream. Whether you are a cereal purist, a dedicated fan of eggs and bacon or a breakfast-aficionado with a world view, The Breakfast Bible is the most important book of the day.

✏Book Title : Fundamentals of Food Biotechnology
✏Author : Byong H. Lee
✏Publisher : John Wiley & Sons
✏Release Date : 2014-12-01
✏Pages : 544
✏ISBN : 9781118384916
✏Available Language : English, Spanish, And French

✏Fundamentals of Food Biotechnology Book Summary : Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

✏Book Title : Learning Algebra with Pizza
✏Author : Dawn McMillan
✏Publisher : Capstone
✏Release Date : 2011-01-01
✏Pages : 32
✏ISBN : 9781429666206
✏Available Language : English, Spanish, And French

✏Learning Algebra with Pizza Book Summary : A story about how sharing pizzas with his family and his friends makes a boy start thinking about the mathematics of everyday life demonstrates how algebra can be used in different situations.