From the Wood-fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

Author: Richard Miscovich

Publisher: Chelsea Green Publishing

ISBN: 1603583289

Category: Cooking

Page: 322

View: 7254

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Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.

The Bread Baker's Apprentice, 15th Anniversary Edition

Mastering the Art of Extraordinary Bread

Author: Peter Reinhart

Publisher: Ten Speed Press

ISBN: 1607748665

Category: Cooking

Page: 336

View: 634

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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 New Bread Basket

How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf

Author: Amy Halloran

Publisher: Chelsea Green Publishing

ISBN: 1603585680

Category: Cooking

Page: 246

View: 4603

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For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning. Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint. While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment. Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.

Restoring Heritage Grains

The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats

Author: Eli Rogosa

Publisher: Chelsea Green Publishing

ISBN: 1603586717

Category: Technology & Engineering

Page: 272

View: 2162

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Including recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and 'wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.

Ginger Pig

natürlich Fleisch

Author: Tim Wilson,Fran Warde

Publisher: N.A

ISBN: 9783832194031

Category:

Page: 335

View: 3955

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Das Brotbackbuch

Grundlagen & Rezepte für ursprüngliches Brot

Author: Lutz Geißler

Publisher: N.A

ISBN: 9783800179572

Category: Cooking

Page: 270

View: 2541

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Schwedische Schnitz-Schule

Arbeiten mit Messer und Axt

Author: Wille Sundqvist

Publisher: Vincentz Network GmbH & Co KG

ISBN: 9783878707127

Category:

Page: 201

View: 6458

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In diesem ausführlichen Anleitungsbuch zeigt der Autor, wie man mit dem Schweden-Messer oder der Axt Gebrauchsartikel und dekorative Objekte aus Holz schnitzt. Aber auch die Arbeit mit anderen schneidenden Werkzeugen wie Schälmesser, Hohlbeitel und Bildhauereisen wird umfassend geschildert, ebenso das Schleifen und Abziehen der Klingen. Die auf althergebrachte Weise hergestellten Butterstreicher, Löffel, Kellen und andere Objekte sind praktisch und dekorativ. Das Buch eignet sich zum Selbststudium und als Nachschlagewerk.

Food from the Fire

The Scandinavian flavours of open-fire cooking

Author: Niklas Ekstedt

Publisher: Pavilion Books

ISBN: 1911216600

Category: Cooking

Page: 240

View: 5686

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The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.

Kollaps

Warum Gesellschaften überleben oder untergehen

Author: Jared Diamond

Publisher: S. Fischer Verlag

ISBN: 3104034001

Category: History

Page: 736

View: 4079

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Der Weltbestseller als erweiterte Neuausgabe! Die überwucherten Tempelruinen von Angkor Wat, die zerfallenden Pyramiden der Maya in Yucatan und die rätselhaften Moai-Statuen der Osterinsel – sie alle sind stille Zeugen von einstmals blühenden Kulturen, die irgendwann verschwanden. Doch was waren die Ursachen dafür? Jared Diamond zeichnet in seiner erweiterten, faszinierenden wie hochaktuellen Studie die Muster nach, die dem Untergang von Gesellschaften (oder ihrem Überleben) zugrunde liegen, und zeigt, was wir für unsere Zukunft daraus lernen können.

Die Magie der kleinen Dinge

Roman

Author: Jessie Burton

Publisher: Limes Verlag

ISBN: 3641157838

Category: Fiction

Page: 480

View: 9286

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Wenn der Schein trügt, muss man zweimal hinsehen Die junge Nella wird mit dem Amsterdamer Handelsmann Johannes Brandt verheiratet. Als sie sein herrschaftliches Haus an der Herengracht zum ersten Mal betritt, schlägt ihr kalte Abneigung von Seiten ihrer neuen Familie entgegen. Nur das Hochzeitsgeschenk spendet ihr Trost: ein Puppenhaus, das eine exakte Nachbildung ihres neuen Zuhauses ist. Doch bald werden Nella mysteriöse kleine Nachbildungen ihrer neuen Familienmitglieder geschickt – und Hinweise auf das, was diese verbergen. Nella beginnt zu ahnen, dass sich hinter der perfekten Fassade der Brandts tiefe Abgründe verbergen – und Geheimnisse, die sie alle in ihren Sog ziehen werden ...

A Modern Way to Cook

Über 150 schnelle vegetarische und vegane Rezepte für jeden Tag

Author: Anna Jones

Publisher: Mosaik Verlag

ISBN: 3641199107

Category: Cooking

Page: 352

View: 9540

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Vegetarisch kochen muss nicht kompliziert sein! Anna Jones, der Shootingstar der vegetarischen Küche, stellt 150 schnelle Rezepte vor, die im Handumdrehen zubereitet sind und einfach köstlich schmecken. Ihre raffinierten Gerichte für jeden Tag sind in nur 15, 20, 30 oder 40 Minuten auf dem Tisch. Dazu gibt es jede Menge schnelle Frühstücksideen, Desserts und Rezepte für die Vorratsküche. Unkomplizierte Zubereitung, unglaublicher Geschmack – so kocht man heute!