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Bread and How to Eat It: A Cookbook
by Rick Easton Melissa McCartThis is a book about bread: how to make it and how to eat it at every stage of its life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt.&“What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic.&” —Mark Bittman, author of How to Cook EverythingBread and How to Eat It is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring.In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!).A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—Bread and How to Eat It is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.
Bread and Jam for Frances (I Can Read! #Level 2)
by Russell Hoban Lillian HobanFrances is a fussy eater. In fact, the only thing she likes is bread and jam. She won't touch her squishy soft-boiled egg. She trades away her chicken-salad sandwich at lunch. She turns up her nose at boring veal cutlets. Unless Mother can come up with a plan, Frances just might go on eating bread and jam forever! Images and Image descriptions present.
Bread and Jam for Frances (I Can Read! #Level 2)
by Lillian Hoban Russell C. HobanFrances is a fussy eater. In fact, the only thing she likes is bread and jam. She won't touch her squishy soft-boiled egg. She trades away her chicken-salad sandwich at lunch. She turns up her nose at boring veal cutlets. Unless Mother can come up with a plan, Frances just might go on eating bread and jam forever!
Bread and Milk
by Karolina RamqvistFrom one of Sweden's most loved authors, an essayistic memoir about women and food, translated by Saskia Vogel.Bread and Milk traces a life through food, from a bag of tangerines devoured in one sitting to the luxury of a grandmother’s rice pudding, from pancakes meant to make up for a mother’s absence to perfectly sliced tomatoes winning, at last, a distant father’s approval; it explores how food can fill an emptiness but also consume you. After all, what we eat is inexorably intertwined with how we love.In this radiant memoir, one of Sweden’s most acclaimed writers considers the complex relationships between the women in her family as they struggle with financial and emotional vulnerability, and how those relationships replicate themselves in fraught and obsessive relationships with food. Bread and Milk is at once wholly original and a natural extension of the brazenly intelligent and personal writing that has come to define Karolina Ramqvist’s authorship.‘Karolina Ramqvist’s writing is straight-talking scripture, a spiritual text in memoir form. Food isn’t just love or its opposite; food marks time for the mortal body. Food is how people remember the people who no longer exist to make and eat food. Ramqvist’s mind is transgressively pragmatic, and a constant source of enlightenment. Instead of saying, “Look at what you didn’t know,” her book says, “Look at what you thought you didn’t know, but always did.”’ – Heidi Julavits, author of Directions to Myself‘Swedish novelist Ramqvist’s highly relatable memoir details the problems that can arise when a child associates food with love … The term “food memoir” doesn’t quite encompass her profound autobiographical journey … her story, with its lush and evocative prose, will speak to many readers.’ – Booklist
Bread and Muffin Recipe Perfection
by Ellen ArgyriouBread and Muffin Recipe Perfection contains simple, delicious recipes that anyone can make. From olive soda bread to delicious cranberry-spice muffins, this collection covers a muffins, scones and quickbreads. Each recipe comes with fully illustrated, easy-to-follow step-by-step instructions.
Bread and Oil: A Celebration of Majorcan Culture
by Tomás GravesA blend of history, travelogue, and cookbook focused on the Spanish island, &“with a strong sense of place [and] a genuine voice…satisfying as a fine novel&” (Terese Allen, author of The Flavor of Wisconsin). Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. Pa amb oli has come to symbolize for Majorcans all that is still honest and valid in the island, which became a major tourist destination in the 1960s and has been looking for its soul ever since. In Bread & Oil this wonderfully evocative writer celebrates the Majorcan character as reflected in its eating habits. He makes the sights, insights, sounds, scents, and lively folk of the Spanish island jump to life brilliantly. Whether he's writing about class structure, love, or war, Graves, in his own translation of the original Catalan version, manages to tie it all in to bread and oil. Part adventure log, part history book, part travelogue, part restaurant guide, and part cookbook, Bread & Oil includes recipes that reflect the indigenous ingredients: wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil; guacamole with tomatoes and onions; and aubergine mousse with cinnamon and curry powder. Graves, son of British poet Robert Graves, writes of a wise tip he once got: &“In the event of having had too much to drink, eat a slice of bread soaked in virgin olive oil and in an hour&’s time you'll feel right as rain again.&” The same can undoubtedly be said of reading this book.
Bread and Respect: The Italians of Louisiana
by A. Margavio Jerome SalomoneApproximately 70,000 Italian immigrants arrived in the Port of New Orleans between 1898 and 1929. They brought with them a yearning, a hunger for the things they valued: bread, respect, fortune, security, beauty, justice, and drama. Impoverished conditions in Sicily lead its people to respond to Louisiana planterspleas for workers, and the transported Sicilians were then able start new lives, rising quickly to become leaders in their communities. This is bread. There were few opportunities for land ownership in Sicily and overcrowding in the urban slums into which immigrants in other parts of the country came. In Louisiana, these immigrants largely settled in rural areas, and before long, Italian Americans became the "food kingpins" of the state. This is respect. Together, they form the basis of this history of interwoven influences, clashes between the old world and the new, and that which makes America the great nation it is: the longing of its citizens to be independent. Using vignettes, family histories, and census as well as other historical records, A. V. Margavio and Jerome J. Salomone examine how Italian culture shaped the lives of the immigrants to Louisiana and, in turn, how experiences in Louisiana modified the Old World values and culture the Italians brought with them. There are hundreds of thousands of Italian Americans living in Louisiana today. A. V. Margavio is a professor of sociology at the University of New Orleans. Jerome J. Salomone is a professor of sociology and scholar in residence at Southeastern Louisiana University.
Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals
by Rose WildeDiscover brown-flour baking with the charismatic Rose Wilde—a grain geek hungry for texture, flavor, and diversity of ingredients. In her extraordinary debut cookbook, Rose Wilde shares her joy of grain. From buckwheat, barley, and brown rice to spelt, sonora, and sweet corn, Bread and Roses is a comprehensive guide to choosing ingredients with an impact beyond the plate, resulting in delicious results. Wilde’s recipes are inspired by her global travels and include more than 100 unique bakes. Readers will learn the origins and basic science behind more than fifteen ancient, heirloom, and alternative grains; how to enhance depth of flavor by tasting for tannins, body, acidity, strength, and hydration; and the proper way to source and preserve ingredients from local farmers and their own backyard. The possibilities for grain-based goodies are endless as Wilde encourages bakers of every level to develop their relationship with grains and grow confidence and creativity in an eco-friendly kitchen. Bread and Roses is the book everyone needs to make their bakes blossom.
Bread of the Dead: A Santa Fe Cafe Mystery (The Santa Fe Café Mysteries)
by Ann Myers Ann MyersA Santa Fe chef investigates when murder sours her sweet plans for the Day of the Dead in this culinary mystery series debut.Life couldn’t be sweeter for Tres Amigas Café chef Rita Lafitte, decorating sugar skulls and taste-testing rich, buttery pan de muerto in anticipation of Santa Fe’s Day of the Dead bread-baking contest. That is, until her friendly landlord, Victor, is found dead next door.Although the police deem Victor’s death a suicide, Rita knows something is amiss. To uncover the truth, she teams up with her octogenarian boss, Flori, the town’s most celebrated snoop. The duo begins to sift through long-buried secrets and to take full measure of duplicitous neighbors, but the clock is ticking and their list of suspects is growing ever longer. Just as the clues get hotter than a New Mexican chili, one of their main suspects winds up dead. Rita fears that the killer is dishing out seconds—and her order might be up.
Bread of the Resistance: How to Make Sourdough Without Measuring
by Tessalyn MorrisonBuild your own culture and resist! Making sourdough bread can be intimidating for most of us. The idea that we need to have exact measurements, the unforgiving nature of sourdough, and the fear of failure drive many of us from even attempting the time consuming process. In this book, Tess Morrison walks you through how to make sourdough bread, as well as a few other recipes that use fermentation, in a straightforward, understanding, and measurement-free guide with wonderful, clear illustrations showing every step of the process. The first half of the book is an introduction to the equipment, methods, and process—everything you need to know to start fermenting and baking. The second half contains recipes for crepes, crackers, and other delicious uses for your leftover starter, plus a wide variety of other measurement-free recipes for a wide variety of fermented and preserved foods, from yogurt to sauerkraut, tempeh to kombucha, and jam to salmon.In the process of making bread from scratch, with your own starter, your own hands, your own time, you will find that making bread is not only an act of creation, but an act of resistance. It is resistance against consumer culture and against a society that has devalued quality and tradition in favor of convenience. Making your own bread will help you practice these traditions and rebuild these lost virtues. Put away your measuring cups and scales and learn how to truly see the bread, reacting to its needs and your senses, and in the process, make something that is uniquely your own.
Bread on Arrival (Heaven Lee Series #4)
by Lou Jane TempleThe Beeler Mystery Series publishes outstanding mysteries by writers most popular with library patrons. This is no ordinary mystery series, however. Titles selected for the program are not only well written and enjoyable, they also do not contain explicit sex graphic violence and offensive language.
Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads [A Baking Book]
by David NormanThe debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.
Bread, Bread, Bread
by Ann MorrisWhat kind of bread do you eat? A bagel? A tortilla? A baguette? All over the world, wherever there are human beings, someone is eating bread. Ann Morris's simple text reveals for young readers how people eat -- and how people live -- the world over.
Bread, Bread, Bread (Fountas & Pinnell LLI Blue: Level F)
by Ann Morris Ken HeymanBread is a food enjoyed by people in all parts of the world. Its many shapes, sizes, textures, and colors are as varied as the people who eat it. This photographic round-the-world tour provides a glimpse into the rich variety of world cultures, as well as an informative look at an important food that everyone agrees is as necessary as water and air.
Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain’s Best Baker
by Justin GellatlyTHE PERFECT GUIDE FOR HOME BAKERS LOOKING TO EXPAND THEIR BAKING REPERTOIRE! 'This book is as good for slavering over as it is to cook from' Nigella Lawson Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats, including:- Classics like madeleines, croquembouche, sourdough starter and bread- Old favourites with a twist from banana sticky toffee pudding to salted caramel custard doughnuts and deep fried jam sandwiches- And finally his uniquely original recipes for fennel blossom ice cream and courgette and carrot garden cakeWith over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, this book is full of recipes you'll want to make again and again. 'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett 'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee
Bread, Wine, Chocolate: The Slow Loss of Foods We Love
by Simran SethiAward-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
Bread-Free Bread: Amazingly Healthy Gluten-Free, Grain-Free Breads, Muffins, Cookies & More
by Nerissa OdenFinally, recipes for healthy, delicious, and easy gluten-free, grain-free breads, muffins, cookies and more. Most, if not all, gluten-free and grain-free (paleo) baking cookbooks use flour substitutes that aren't healthy, because it's the only option. That is, until now. Nerissa Oden has developed recipes that use pure, wholesome ingredients in place of any type of flour, to make breads that look and act like the real thing--only much healthier. By blending vegetables with flaxseeds, pumpkin seeds, spices, and other natural ingredients, these "bread-free" breads are miraculously similar to traditional breads, with a great texture and taste. She's also come up quick breads, muffins, tortillas, and other baked goods with the same healthy ingredients. All of them are easy-to-make and packed with omega-3, fiber, and protein. More than 75 recipes range from basic Acorn Squash Sandwich Bread to Lemon-Rosemary Flatbread to Sunflower Seed Cookies. Perfect for people following a paleo diet or trying to avoid gluten, grains, yeast, and sugar, Bread-Free Breads deserves a spot on every home baker's bookshelf.
Bread: Mix, Knead, Bake—A Beginner's Guide to Bread Making (The\best Of Everything® Ser.)
by Adams MediaLearn to make fresh, delicious bread right at home with these 100 simple and easy recipes you knead to know!Bread making can help you feel calmer, more in control, and more accomplished—not to mention you&’ll have delicious, warm bread to enjoy! Your stomach and your taste buds will be overjoyed with the freshly baked treats you&’ll create, and Bread is here to show you how. In Bread, you will find 100 recipes for any level of bread making including both sweet and savory treats for you to craft. You will find tips and tricks to make both classic and unique recipes from buttermilk potato bread to Tuscan white hearth bread and cinnamon raisin braids to Italian ciabatta. Perfect for any carb lover, this book is essential to making all your favorite breads right at home!
Bread: Our Favorite Recipes for Artisan Breads, Quick Breads, Buns, Rolls, Flatbreads, and More
by Mother Earth NewsRoll up your sleeves, warm up your oven, and find some new loaves to love—includes more than 150 tried-and-true bread recipes!From intense, chewy sourdough to light, airy focaccia, breads are usually at their best when they’re fresh from the oven—and the timeless allure of fresh bread has been part of Mother Earth News magazine since its first issue in 1970. In Bread, for the first time, the editors have collected their very best recipes and techniques. You’ll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There are plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust—even gluten-free breads. With more than 150 tried-and-true recipes to choose from, you’re sure to find something new to savor.Includes color photos
Bread: The Ultimate Cookbook (Ultimate Cookbooks)
by Editors of Cider Mill PressYour comprehensive guide to artisanal bread making.This exceptional collection of recipes from around the globe offers a delightful exploration of tastes, techniques, and traditions. From the classic sourdough to challah, Japanese milk bread, and beyond, each recipe has been carefully tested to ensure perfect results every time.300+ traditional and innovative recipesMaster key techniques for kneading, proofing, and bakingLearn how to select the right flourUnderstand the importance of temperature and timingBread is an invaluable resource for novice bakers and seasoned professionals seeking new challenges and flavors. Whether you&’re looking to perfect your baguette, experiment with ancient grains, or simply discover the joy of homemade bread, baking has never been easier—or more delicious!
Bread`: 50 Essential Recipes for Today's Busy Cook (The Best of Everything)
by Adams MediaEverything cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. But now we’ve collected fifty of our most delicious bread recipes, from simple quick breads to artisanal loaves. Here’s all you need to get started making beautiful, satisfying breads like Italian Ciabatta and Pumpkin Nut Bread.
Breaditation: De-stress by Making Bread
by Manuel MonadeBREADMAKING + MEDITATION = BREADITATION. Feel your tension drain away as you mix, knead, prove and bake these specially selected, straightforward recipes for breads, from ciabatta to bagels and sourdough.'Though at its heart a book of reliable bread recipes you can utterly trust . . . the relaxed baking techniques in Breaditation can help unravel the stress and trauma in our life' Dan Lepard'The only breadmaking book you'll ever knead for your mental wellbeing' Professor David Veale, The Maudsley HospitalIn Breaditation, professional baker Manuel Monade shows, with the help of psychotherapist Caroline Harrison, how the four stages of bread making - kneading, proving, shaping and baking - can help you to de-stress. Bread making, because it involves all our senses - sight, smell, taste, touch and hearing - can help us to focus on and feels safe in the present,which helps to combat anxiety, elevate our mood, improve our self-esteem and, through a mindful focus on the present, de-stress. Even if you feel simply angry or upset, bread making can help.Breaditation includes more than twenty straightforward recipes, from ciabatta and pitta to brioche, crackers and sourdough. There is nothing too technically demanding, so that there is an immediate sense of achievement and pleasure in the bread you have made.
Breaditation: De-stress by Making Bread
by Manuel MonadeBREADMAKING + MEDITATION = BREADITATION. Feel your tension drain away as you mix, knead, prove and bake these specially selected, straightforward recipes for breads, from ciabatta to bagels and sourdough.'Though at its heart a book of reliable bread recipes you can utterly trust . . . the relaxed baking techniques in Breaditation can help unravel the stress and trauma in our life' Dan Lepard'The only breadmaking book you'll ever knead for your mental wellbeing' Professor David Veale, The Maudsley HospitalIn Breaditation, professional baker Manuel Monade shows, with the help of psychotherapist Caroline Harrison, how the four stages of bread making - kneading, proving, shaping and baking - can help you to de-stress. Bread making, because it involves all our senses - sight, smell, taste, touch and hearing - can help us to focus on and feels safe in the present,which helps to combat anxiety, elevate our mood, improve our self-esteem and, through a mindful focus on the present, de-stress. Even if you feel simply angry or upset, bread making can help.Breaditation includes more than twenty straightforward recipes, from ciabatta and pitta to brioche, crackers and sourdough. There is nothing too technically demanding, so that there is an immediate sense of achievement and pleasure in the bread you have made.
Breadlines Knee-Deep in Wheat
by Janet PoppendieckAt no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This contradiction was widely perceived as a "paradox. " In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it was a normal, predictable working of an economic system rendered extreme by the Depression. The notion of paradox, however, captured the imagination of the public and policy makers, and it was to this definition of the problem that surplus commodities distribution programs in the Hoover and Roosevelt administrations were addressed. This book explains in readable narrative how the New Deal food assistance effort, originally conceived as a relief measure for poor people, became a program designed to raise the incomes of commercial farmers. In a broader sense, the book explains how the New Deal years were formative for food assistance in subsequent administrations; it also examines the performance--or lack of performance--of subsequent in-kind relief programs. Beginning with a brief survey of the history of the American farmer before the depression and the impact of the Depression on farmers, the author describes the development of Hoover assistance programs and the events at the end of that administration that shaped the "historical moment" seized by the early New Deal. Poppendieck goes on to analyze the food assistance policies and programs of the Roosevelt years, the particular series of events that culminated in the decision to purchase surplus agriculture products and distribute them to the poor, the institutionalization of this approach, the resutls achieved, and the interest groups formed. The book also looks at the takeover of food assistance by the U. S. Department of Agriculture and its gradual adaptation for use as a tool in the maintenance of farm income. Utliizing a wide variety of official and unofficial sources, the author reveals with unusual clarity the evolution from a policy directly responsive to the poor to a policy serving mainly democratic needs.
Breadmaking: Essential Guide for Beginners (Self-Sufficiency)
by Kathryn HawkinsJump on the breadmaking bandwagon with this guide to the basic techniques and ingredients that combine to make the perfect loaf. Making your own bread by hand is a simple pleasure and a great starting point for anyone looking to become a little more self-sufficient. It can be therapeutic and creative and is achievable with even a basic level of culinary skill. Filling your kitchen with the delicious smells of baking bread is reward enough in itself, but it is important that the finished product tastes great, too. Food writer and culinary stylist Kathryn Hawkins covers the basic steps to get you started, including essential equipment and simple breadmaking techniques. Also included are forty tasty bread recipes, from plain white to whole wheat loaves, sourdough to French baguettes, as well as recipes for flavored bread and international flare from every corner of the globe, including brioche, pita bread, naan, stollen, and soda bread. Charming artwork, simple instructions, and informative writing make Self-Sufficiency: Breadmaking an invaluable guide for anyone who&’s always wanted to make warm, delicious bread in their own home while becoming a little less reliant on processed, pre-packaged food. Get started today, and get ready to enjoy a lifetime of hot, fresh bread straight from your own oven.