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The Border Cookbook
by Cheryl Alters Jamison Bill JamisonAuthentic home cooking of the American Southwest and Northern Mexico.
The Born Again Runner: A Guide to Overcoming Excuses, Injuries, and Other Obstacles—for New and Returning Runners
by Pete MagillFrom the lead author of Build Your Running Body (“the best running book ever”—Runner’s World founder Bob Anderson), a one-of-a-kind guide for everyone who wants to run but feels they can’t As a drug-addled young man, Pete Magill once found himself in the ER, with his body telling him to give up. Taking up running seemed impossible—but he willed himself to do it anyway. Magill went on to become one of the fastest masters runners ever, and a sought-after coach. Over a glowing (albeit hard-won) career, he has heard every excuse people use to stop running or never start—from achy knees and sore ankles, to advanced age and arthritis, to too many cigarettes or years on the couch. In every case, Magill’s best advice is to do what he did: Run anyway—at a pace and mileage that work. Through inspiration, science, and anecdote, Magill gets runners out the door; through personal action plans, he sets them on the right path; and through the best exercises to protect and rehabilitate the body, he keeps them going—showing a way forward for new and sidelined runners who haven’t before realized how close they are to fun and pain-free running!
The Borough Market Cookbook: Recipes and stories from a year at the market
by Ed Smith'Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden _____________An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever.Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar._____________THE PERFECT SPRING MENUGlobe artichokes with lemon and herb butterOne of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb brothPerfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit possetAn irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
The Borough Market Cookbook: Recipes and stories from a year at the market
by Ed Smith'Like the market, the book is exciting, instructive, seductive and inspirational.' -Claudia Roden_____________An essential gift for the keen cook in your life. Borough Market is the beating heart of London's food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autumn; or Clementine sponges with cranberry sauce in winter? Along the way, you'll be introduced to key seasonal ingredients with shopping and preparation tips, straight from the artisan producers, that will change how you cook for ever.Packed full of beautiful photography, much of it shot on location at Borough throughout the year, this is a cookbook that will inspire food lovers and home cooks everywhere, even if they only follow Borough Market from afar._____________THE PERFECT SPRING MENUGlobe artichokes with lemon and herb butterOne of the easiest and best ways to enjoy an artichoke is to cook and consume the whole thing - dip the petals into the herby butter and suck them as you work your way towards the tender heart in the middle. Lamb meatballs in pea and herb brothPerfect for this time of year: minted lamb meatballs in a light broth, studded with sweet sugar snap and mangetout peas. Mango and passion fruit possetAn irresistible combination of sweet mango and sharp passion fruit, this posset is even more enjoyable if served with a buttery biscuit or tuile.
The Borrowed Hanukkah Latkes
by Nancy Cote Linda GlaserIt's the last night of Hanukkah at Rachel's house, and there aren't enough potato latkes for all their guests! So Rachel goes next door to borrow some potatoes from sweet Mrs. Greenberg. Every year, their neighbor is all alone on Hanukkah, and every year Rachel's family invites her to come over. But Mrs. Greenberg always says she doesn't want to be a bother. "She's got a heart of gold, but she's as stubborn as an ox," says Mama. Luckily, Rachel is every bit as kind-hearted and stubborn--and she just might be clever enough to get Mrs. Greenberg to change her mind!
The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing (Arts and Traditions of the Table: Perspectives on Culinary History)
by Giuseppe CarusoFrom mass-produced lagers to craft-brewery IPAs, from beers made in Trappist monasteries according to traditional techniques to those created by innovative local brewers seeking to capture regional terroir, the world of beer boasts endless varieties. The diversity of beer does not only reflect the differences among the people and cultures who brew this beverage. It also testifies to the vast range of plants that help give different styles of beer their distinguishing flavor profiles.This book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species. For each one, he gives the scientific classification, common names, and information about morphology, geographical distribution and habitat, and cultivation range. Caruso provides detailed information about each plant’s applications in beer making, including which of its parts are employed, as well as its chemical composition, its potential toxicity, and examples of beers and styles in which it is typically used. The book also considers historical uses, aiding brewers who seek to rediscover ancient and early modern concoctions.This book will appeal to a wide audience, from beer aficionados to botany enthusiasts, providing valuable information for homebrewers and professional beer makers alike. It reveals how botanical knowledge can open new possibilities for today’s and tomorrow’s brewers.
The Bourbon Bartender: 50 Cocktails to Celebrate the American Spirit
by Jane Danger Alla LapushchikRaise your glass to the bourbon renaissance with this must-have cocktail collection. Made in America and aged in charred new American oak barrels, bourbon is the quintessential US spirit—but the best part is mixing it up into tasty drinks. Here are the best of the best. Whiskey experts Jane Danger and Alla Lapushchik offer timeless classics and forgotten gems, such as the Old Fashioned and the Boulevardier, as well as cutting-edge craft concoctions, including the Brown Derby and Paper Plane. They also serve up a short history of bourbon, tips for making delicious infusions and syrups, sidebars chronicling bourbon&’s influence on American culture, short profiles of the country&’s best bourbon-focused bars, and a calendar of bourbon festivals and events—everything a bourbon lover could want.
The Bourbon Bible
by Eric ZandonaBourbon is booming, and this guide will teach you all you need to know.Eric Zandona - spirits specialist at the American Distilling Institute - explores 140 of the finest bourbons in the world, from the big-name classics to tiny craft distilleries, with flavour profiles and recommendations for the best way to drink each one. Also featuring recipes for 20 classic bourbon cocktails, as well as chapters on the history of bourbon, how the drink is made and the key things you need to understand when buying a bottle, The Bourbon Bible is the ultimate guide to the ultimate drink.
The Bourbon Bible
by Eric ZandonaBourbon is booming, and this guide will teach you all you need to know.Eric Zandona - spirits specialist at the American Distilling Institute - explores 140 of the finest bourbons in the world, from the big-name classics to tiny craft distilleries, with flavour profiles and recommendations for the best way to drink each one. Also featuring recipes for 20 classic bourbon cocktails, as well as chapters on the history of bourbon, how the drink is made and the key things you need to understand when buying a bottle, The Bourbon Bible is the ultimate guide to the ultimate drink.
The Bourbon Country Cookbook: New Southern Entertaining
by David Danielson Tim Laird&“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.&” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon&’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region&’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you&’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. &“Farm fresh and artisanal aren&’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you&’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won&’t want to wait for a horse race, but use this book year &’round.&” —Ronni Lundy, author of the James Beard Award–winner Victuals
The Bowflex Body Plan: The Power is Yours - Build More Muscle, Lose More Fat
by Ellington DardenDiscover the super secrets for getting the most out of the hottest home workout machine ever. We've all seen those attractive Bowflex bodies on television. Well, you don't have to resemble a model to achieve a Bowflex body. Now, you can apply the complete science behind what it takes to get that lean, muscular look. The course of action you're holding in your hands contains the best-possible routines and practices that, combined, cause greater and faster results. The Bowflex exercise system is based on the simple bow-and-arrow principle. Its patented Power Rod technology flexes and extends to provide force or resistance, part of your week-by-week workouts, which focus on all major muscle groups. Merge the recommended Bowflex routines with Dr. Ellington Darden's guidelines on eating, hydrating, and resting, and you'll be well on your way to getting the results you've always wanted. In addition to four fat-loss meal plans, you'll find complete programs for out-of-shape athletes, women who want to reduce their hips and thighs, and individuals who wish to focus on their abdominals. Choose the one that's right for you, depending on your age, experience, body type, and personal goals. Throughout these pages you'll be inspired by reports and photographs of real results from real people using a real Bowflex machine. With a little discipline and patience, you'll see your extra fat begin to vanish, revealing your muscles' lean lines. In only six weeks, a man could drop 35 pounds of fat and 5 inches from his waist. A woman could lose 19 pounds of fat and 4 inches from her thighs. And both can build 3 pounds of muscle. Best of all, you will experience strength, firmness, and muscular refinement as never before. Elegant, instructive photographs of Dr. Darden's top 23 Bowflex exercises make this the ideal fitness manual for both men and women--those who already use the Bowflex system as well as the many new users of this fast-growing home-exercise system. The only authorized book on the subject, The Bowflex Body Plan will help you lose fat, build muscle, and reshape your body-- fast. Soon you will have the results you've always wanted. Soon you will have a Bowflex body.
The Boy Who Ate Fear Street
by R. L. StineSam Kinney used to be a very picky eater. But after a friend's eccentric Aunt Sylvie put a weird spice in his mac and cheese, suddenly, Sam can't stop eating. Paste and pepper. Dishwashing soap. Even dog food. Sam has to find out what is making him eat...and eat...and eat. Before he eats his house. And all his friends on Fear Street...
The Boy Who Ate Fear Street (Ghosts of Fear Street #11)
by R. L. StineHe eats on and on... Sam used to be a picky eater. He hated trying new foods. Not anymore. Now he eats everything he sees... Everything. Could it be because of the spice Aunt Sylvie put in his macaroni and cheese? He has to find out -- soon. Or he'll guzzle up his house and friends on Fear Street.
The Brain Gate: The Little-Known Doorway That Lets Nutrients in and Keeps Toxic Agents Out
by J. Robert HatherillIn this groundbreaking book, Dr Hatherill, a leading toxicologist, brings to light the latest discoveries of how the brain works, and explains exactly what we can do to preserve the brain's vital functions. This new science looks closely at the blood-brain barrier--literally the gateway to the brain, which determines what enters our brain and what doesn't. <P><P>Dr Hatherill's research into toxic substances and nutritional elements shows that what gets into our brain affects emotions, intelligence, disease, and overall well-being far more than scientists ever believed possible. Stress, cancer-fighting drugs, common medications, even the elements in processed foods, all allow harmful toxins to cross over and enter our brain and cause disease. <P><P> The book includes a comprehensive 'Six-Step Brain Purification Program', the only brain detox and nutrition plan that jump-starts optimum brain health. You will find the Top 10 substances that threaten the health of your brain, and learn what foods you can use to fight off such debilitating diseases as Alzheimer's and Parkinson's disease.
The Brain Health Cookbook: MIND Diet Recipes to Prevent Disease and Enhance Cognitive Power
by Julie AndrewsFood for thought—75 delicious recipes to boost brainpowerIn the search for ways to preserve brain health and reduce the risk of cognitive decline, there is one evidence-based nutritional plan that rises to the top. The Brain Health Cookbook's MIND diet (Mediterranean-DASH Intervention for Neurodegenerative Delay) is a unique brain-building combination diet that has been scientifically recognized to improve brain health and even prevent cognitive decline by up to 53%.The Brain Health Cookbook is a comprehensive and practical guide to the science behind the MIND diet, including 75 delicious recipes like Wild Berry Cashew Smoothie and Fish Taco Bowls with Mango Salsa for optimal brain health and function. Truly the "best of both diets," The Brain Health Cookbook takes a straightforward approach to the MIND diet by recommending specific, moderate servings of each brain-healthy food group—and provides a lifestyle guide full of easy suggestions for adding more brain-healthy activities into your life.This brain health cookbook contains:The latest science—Gain a deep understanding of the MIND diet, including the latest scientific research, a comprehensive list of brain-boosting foods, and the recommended dietary guidelines for optimal brain health.The spice of life—Each recipe includes variation tips on how to keep things interesting, substitution tips for special diets, and cooking tips for ways to make your recipes even more delicious.More than a cookbook—Learn about other habits that have been proven to optimize brainpower beyond food, such as stress management, adequate sleep and hydration, intellectual pursuits, and regular physical activity.Tap into the power of the MIND diet, and bask in its cognitive benefits.
The Brain Health Kitchen: Preventing Alzheimer's Through Food
by Annie FennA physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone. The foods we choose to eat—or not—sit at the core of the Alzheimer&’s epidemic. They are also the heart of the solution. Annie Fenn, a doctor turned chef turned doctor/chef once she started taking care of her mother who was suffering from dementia, presents a whole new way to think about brain health: it begins in the kitchen. Scientific studies show it&’s even simpler than that. There are 10 powerfully neuroprotective foods, and by making them the center of your diet, which is what The Brain Health Kitchen shows readers how to do, you will keep your brain younger, sharper, more vibrant, and much less prone to dementia. None of these brain superfoods will come as a surprise—berries, leafy greens, whole grains, fatty fish, and beans and lentils have been touted for their health-giving properties since researchers put a name to the Mediterranean diet. The Brain Health Kitchen takes this many steps further to create a unique food-based first-and-best line of defense against the heartbreak of Alzheimer&’s. There are 100 recipes to put brain-healthy choices into every meal, from Caramelized Apple and Quinoa Pancakes for breakfast to Mushroom and White Bean Socca for lunch to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans and Marinated Steak with Warm Kale Salad and Sweet Potatoes. Followed, perhaps, by Roasted Strawberries with Vanilla Bean–Cashew Cream. But it&’s not just a diet—it&’s a dietary pattern, which includes the healthiest ways to cook, making diverse choices, what foods you combine, and what you drink. Science bites throughout the book explain the research behind the facts.
The Brain Power Cookbook
by Frank LawlisBrain-boosting recipes from the New York Times bestselling author and chief content adviser for the Dr. Phil show Food has the power to heal the brain. Now more than ever, we know that the chemical components in what we eat have powerful effects on the way our minds work, and that good nutrition is valuable for treating problems from cancer to depression. But how can we use this information to help us prepare actual meals? The Brain Power Cookbook has the answers. In this essential guide, Dr. Frank Lawlis and nutritionist Dr. Maggie Greenwood-Robinson have compiled over two hundred delicious recipes that can help your brain respond positively to all sorts of psychological challenges. Whether you want to build brain power, put an end to stress, expand your memory and concentration, or even boost intelligence, this book will show you how, featuring a hearty helping of great meal ideas designed to help you reach your goal. Each chapter tackles a different mental challenge, discusses which types of food have the most benefits, and then offers a full complement of recipes-from main courses to side dishes, snacks to beverages, and even desserts- that incorporate these foods in mouth-watering and brain-boosting ways. Drawing on tastes and styles from around the world, The Brain Power Cookbook offers spice and variety as it shows you how to enhance your mental fitness. With these recipes in hand, you'll have all the ingredients you need to make your brain more efficient and maximize your success in work and life.
The Brain Warrior's Way Cookbook: Over 100 Recipes to Ignite Your Energy and Focus, Attack Illness and Aging, Transform Pain into Purpose
by Daniel G. Amen Tana AmenFeed Your Body AND Your Brain In The Brain Warrior's Way, New York Times bestselling authors Tana and Daniel Amen share how to develop mastery over brain and body to combat disease, depression, and obesity. In this companion cookbook, not only will you find more than a hundred simple, delicious recipes that support the principles of The Brain Warrior's Way to heal and optimize your brain, but you will also learn how to: · Purge your pantry of toxins and processed foods. · Stock up on inexpensive, whole-food Brain Warrior Basics that you can find at your local grocery store. · Cook with techniques that ensure the maximum nutrition and best taste from each recipe. · Plan holiday meals so you don't have to "cheat" on your diet to enjoy bountiful family dinners on special occasions. · Use spices to improve your health in simple, tasty ways. · Pack grab-and-go snacks for healthy eating on the run. · Teach your kids--even the picky eaters and moody teens--how to have fun being a Junior Brain Warrior. An essential resource for Brain Warriors who want to fuel their bodies with foods that boost energy, focus, memory, and quality of life, this cookbook is the ultimate tool for winning the fight in the war for your health.From the Trade Paperback edition.
The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread
by Peter ReinhartCo-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.From the Hardcover edition.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Ron Manville Peter ReinhartCo-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen 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 The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy 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 over 100 step-by-step photographs.You'll put newfound knowledge into practice with 50 new 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. 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. 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.ker's Apprentice should emerge as the definitive text on the subject. There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works. -Charles Van Over, author of The Best Bread EverPeter has yet again woven a fine tale about great bread, and his passion abounds. In The Bread Baker's Apprentice, he delivers a tool box of information and insight-tools that empower us to roll up our sleeves and keep those ovens full! -Peter Franklin, Chairman of the Board, The Bread Bakers Guild of AmericaThis remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips. -Beth Hensperger, author of Bread Made EasyIf you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in his new cookbook, The Bread Baker's Apprentice. He instructs with gusto in this delightful and comprehensive volume. -Bernard Clayton, author of The Breads of FranceJust as bread nourishes the body, The Bread Baker's Apprentice nourishes the baker's soul. Peter Reinhart's explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.-Flo Braker, author of The Simple Art of Perfect BakingBoth novice and experienced bakers have cause to celebrate Peter Reinhart's The Bread Baker's Apprentice. Peter's years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.-Lora Brody, author of Basic BakingAUTHOR BIOPETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper's Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, and Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998. Peter is a regular commentator on food and culture for public radio's One Union Station.From the Hardcover edition.
The Bread Bible: 300 Favorite Recipes
by Beth HenspergerRecipes for 300 luscious loaves, dessert breads, biscuits, and more: &“Hensperger encourages and inspires . . . with obvious passion for her craft.&” —Publishers Weekly A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don&’t just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns—the choices are endless. The recipes are foolproof, step-by-step, and easy to follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is a keeper for anyone who likes to bake or wants to expand their kitchen repertoire. &‘This knowledgeable author's step-by-step instructions, presented in a clear and concise manner, contribute to easier and more enjoyable bread-making . . . Packed with hours of enjoyment for baker and consumer alike.&” —Columbus Dispatch &“[An] impressive collection . . . begins with an authoritative but very approachable introduction to all aspects of bread making, from chemistry to ingredients.&” —Library Journal
The Bread Bible: The Bread Bible
by Rose Levy Beranbaum Alan Witschonke Michael BatterberryThe new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible. The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. "Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.
The Bread Exchange: Tales and Recipes from a Journey of Baking and Bartering
by Malin ElmlidAn ode to a life warmly lived, The Bread Exchange tells the story of one woman's hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories, and recipes from her inspiring travels. A busy fashion-industry professional with a bread-baking obsession, Malin Elmlid started offering her loaves to others in return for recipes, handmade goods, and, above all, special experiences that come from giving generously of yourself. Here is a book of tales and reflections, of wanderlust connections, and more than 50 recipes for Malin's naturally leavened breads and other delicious things collected on a journey honoring the staff and the stuff of life.
The Bread Lover's Bread Machine Cookbook
by Beth HenspergerA master baker's 300 favorite recipes for perfect-every-time bread - from every kind of machine - by master breadmaker, Beth Hensperger. A fresh loaf any time you want! Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? When Beth Hensperger, one of America's most respected authorities on bread, first set out to try, she had doubts. Then she spent hundreds of hours testing all kinds of breads in a bread machine, and her answer turned out to be a resounding "Yes!" In this big and bountiful book full of more than 300 recipes, she reveals all the simple secrets for perfect bread every time. No matter how you slice it, Beth's brilliant recipes add up to a lifetime of fun with your bread machine! Recipes include: White BreadsEgg BreadsWhole Wheat BreadsRye BreadsGluten-Free BreadsMultigrain BreadsCountry BreadsSourdough BreadsHerb BreadsNut BreadsVegetable and Fruit BreadsCheese BreadsPizza and FocacciaBreakfast BreadsCoffee Cakes and Sweet RollsChocolate BreadsJams and ChutneysCroutons and CrostiniFlavored Butters and Other Toppings
The Bread Machine Book: 75 Unforgettable, Unfussy Recipes for Every Baker [A Baking Cookbook]
by Lukas VolgerA modern, everything-you-need-to-know guide to baking perfect bread with a bread machine at home, with 75 recipes.In The Bread Machine Book, veteran cookbook author Lukas Volger offers a thorough guide to the versatile bread machine. You'll learn how to buy one, use one, and utilize different ingredients and techniques to make your creations sing. The 75 recipes can be made in any bread machine you have at home, including: Buttery BriocheHoney-Barley Milk Bread Choose-Your-Own-Adventure Swirl Bread Date & Pecan Sourdough Loaf Ranch Rolls Matcha Ricotta Tea CakeEach recipe contains a "faster" and a "slower" method: The fast utilizes the machine&’s presets (just throw everything into your bread machine and let it work its magic), while the slower isolates the kneading and the baking functions to create bread with more developed flavor and better structure for not much extra work. With comprehensive but easy-to-digest tips for success—including measuring methods, temperature targets, machine and visual cues to look for, and opportunities for hijacking your bread machine to knead and proof dough to be baked in your oven—this is the only book you need to bring easy, fail-proof loaves to the table every day.