Bread Revolution

  • Filename: bread-revolution.
  • ISBN: 9781607746522
  • Release Date: 2014-10-21
  • Number of pages: 256
  • Author: Peter Reinhart
  • Publisher: Ten Speed Press



Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

Bread Revolution

  • Filename: bread-revolution.
  • ISBN: 9781743361337
  • Release Date: 2012-03-01
  • Number of pages: 176
  • Author: Patrick Ryan
  • Publisher: Allen & Unwin



People love a fresh loaf. The way it smells, the crunch of the crust, the warm, soft texture of bread newly out of the oven. The growth of artisan bakeries and the increasing choice in supermarkets is testament to the fact that we want an alternative to the pre-packaged conformity of mass-produced baking. So why not make it ourselves? Bread is cheap to make, and a lot simpler than you might think. The Bread Revolution is a call to arms, encouraging all of us to think again about baking our own loaves. It demystifies the whole process, offering an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips. Its 60 inspiring recipes range from soda bread to potato and rosemary, healthy multi-seed wholemeal to an amazing sourdough that can fit in your busy schedule. Central to the book is the idea that bread can be a meal in itself, with ideas for quick lunches, children's teas and evening meals. Plus cinnamon Danish pastries and hot cross buns, and a host of thrifty recipes for your bread leftovers, from summer gazpacho to winter-warming bread and butter pudding. Duncan Glendinning and Patrick Ryan are the founders of The Thoughtful Bread Company, which is acclaimed as a leading ethical business as well as for its fantastic baking. Their breads are to be found everywhere from Michelin-starred restaurants to children's lunch packs.

Bread Revolution

  • Filename: bread-revolution.
  • ISBN: 174266668X
  • Release Date: 2012
  • Number of pages: 176
  • Author: Duncan Glendinning
  • Publisher: Murdoch Books Pty Limited



Affordable, easy recipes to make bread making accessible to everyone from novices through to experienced cooks. Contains 60 recipes including enriched white bread, sourdough, English muffins, doughnuts and hot cross buns .

Gluten Free Artisan Bread in Five Minutes a Day

  • Filename: gluten-free-artisan-bread-in-five-minutes-a-day.
  • ISBN: 9781250018304
  • Release Date: 2014-10-21
  • Number of pages: 304
  • Author: Jeff Hertzberg, M.D.
  • Publisher: Macmillan



The bestselling authors of the groundbreaking Artisan Bread in Five Minutes a Day bring you a new cookbook with 90 delicious, entirely gluten-free bread recipes made from easy-to-find ingredients. With more than half a million copies of their books in print, Jeff Hertzberg, MD and Zoë François have proven that people want to bake their own bread, so long as they can do it quickly and easily. But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravy—even in beer and Scotch whiskey. But the thing they miss most? Bread. Based on overwhelming requests from their readers, Jeff Hertzberg and Zoë François have returned to their test kitchens to create an entirely gluten-free bread cookbook—most of the recipes that readers loved in Artisan Bread in Five Minutes a Day appear here in a gluten-free version. In just five minutes a day of active preparation time, you can create delectable, gluten-free Sandwich loaves. European Peasant Bread, 100% Whole Grain Loaves, French Baguettes, Crock Pot Bread, Caraway "Rye" Bread, Challah, and even fabulous dessert breads like Brioche, Doughnuts, and Sticky Pecan Caramel Rolls. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With 90 recipes—plus 100 black-and-white instructional photos and 40 gorgeous color images—the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouthwatering gluten-free artisan bread in just five minutes a day!

Peter Reinhart s Whole Grain Breads

  • Filename: peter-reinhart-s-whole-grain-breads.
  • ISBN: 160774130X
  • Release Date: 2011-05-18
  • Number of pages: 320
  • Author: Peter Reinhart
  • Publisher: Ten Speed Press



In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Bread Beauty Revolution

  • Filename: bread-beauty-revolution.
  • ISBN: 9382381422
  • Release Date: 2015-11-03
  • Number of pages: 212
  • Author: Khwaja Ahmad Abbas
  • Publisher: Tulika Books



Khwaja Ahmad Abbas distinguished himself by his ceaseless passion for revolutionary politics, which he expressed through his writings and films. He was a visionary who strongly believed that creative and artistic interventions are indispensable to nation-building. "Bread Beauty Revolution," spanning the years 1914 to 1987, encapsulates Abbas's work, ideas, and ideals. It also provides an insight into the beginnings of modern India. The volume encapsulates 74 books, 40 films, 89 short stories and 3,000 pieces of journalistic writing byAbbas. His work flows in three languages - Urdu, Hindi, and English - and he translated his own writings freely from one language to another. The volume is in ten parts: (i) 'Abraham and Son', about Abbas's birth and upbringing; (ii) 'I Write as I Feel', which includes Abbas's first and best known short story 'Ababeel' (Sparrows), the story of Abbas's struggle after the publication of his short story 'Meri Maut' (also called 'Sardarji'), and Mulk Raj Anand's letter celebrating his literary genius; (iii) 'My First Love Affair', on his lifelong relationship with and unabashed admiration for Jawaharlal Nehru; (iv) 'Naya Sansar', the witnessing of the birth of an independent India; (v) 'Dharti ke Lal', recounting Abbas's love-hate relationship with the Left movement of which he was an outspoken advocate as well as fearless critic, his account of the birth of IPTA, writing the play Zubaidah and being invited to make the film Dharti ke Lal; (vi) 'Bambai Raat ki Bahon Mein', about another love that gripped his mind and soul, the Indian film industry; (vii) 'Reminiscences', containing personal accounts by people whose lives Abbas influenced, as well as a short story by him, 'Achchan ka Aashiq' (Achchan's Lover); (viii) 'Jagte Raho', an account of Abbas's fight against the censorship imposed on his film Char Shehar Ek Kahani (Four Cities, One Story), 1968, which led to the famous case, K.A. Abbas versus the Union of India, and the landmark judgment in his favour holding that pre-censorship of cinema was a violation of freedom of expression; (ix) 'Ek Aadmi', Abbas's 'beginning' as well as his 'end': his review of Shantaram's film Aadmi which brought him to the film world, and Ek Aadmi, his last film, which had a posthumous birth; andfinally, (x) 'Rahi', named after the eponymous movie Abbas made in 1953 about tea garden workers.

Beard On Bread

  • Filename: beard-on-bread.
  • ISBN: 9780307790552
  • Release Date: 2011-10-12
  • Number of pages: 256
  • Author: James Beard
  • Publisher: Knopf



The bestselling, classic book on baking bread, from the “Dean of American Gastronomy”—featuring his 100 favorite recipes and variations. From Buttermilk White Bread to Whole-Meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world. Including a 12-point list of remedies for improving one’s loaf, and a wonderful variety of different types of bread to bake—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—this is the only book the home baker needs in order to master the art of making bread.

Artisan Pizza and Flatbread in Five Minutes a Day

  • Filename: artisan-pizza-and-flatbread-in-five-minutes-a-day.
  • ISBN: 9781466802377
  • Release Date: 2011-10-25
  • Number of pages: 320
  • Author: Jeff Hertzberg, M.D.
  • Publisher: Macmillan



From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes. With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave... Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes! In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise...to the occasion and get baking!

The Bread Exchange

  • Filename: the-bread-exchange.
  • ISBN: 9781452140605
  • Release Date: 2014-10-07
  • Number of pages: 240
  • Author: Malin Elmlid
  • Publisher: Chronicle Books



An 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.

Healthy Bread in Five Minutes a Day

  • Filename: healthy-bread-in-five-minutes-a-day.
  • ISBN: 1429938285
  • Release Date: 2010-02-01
  • Number of pages: 336
  • Author: Jeff Hertzberg, M.D.
  • Publisher: Macmillan



From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread Their first book was called "stupendous," "genius," and "the holy grail of bread making." Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients. The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids' music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. They've demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.

The Rye Baker Classic Breads from Europe and America

  • Filename: the-rye-baker-classic-breads-from-europe-and-america.
  • ISBN: 9780393245226
  • Release Date: 2016-09-27
  • Number of pages: 416
  • Author: Stanley Ginsberg
  • Publisher: W. W. Norton & Company



“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

The Conquest of Bread

  • Filename: the-conquest-of-bread.
  • ISBN: 9781605206615
  • Release Date: 2009-01-01
  • Number of pages: 230
  • Author: Peter Kropotkin
  • Publisher: Cosimo, Inc.



Oscar Wilde deemed his life "perfect," and described him as a man with "a soul of that beautiful white Christ which seems coming out of Russia." He is PETER ALEXEYEVICH KROPOTKIN (1842-1921), communist advocate and "anarchist prince."Here, in this anarchist manifesto, he examines the flaws of capitalism and the dichotomy of poverty and privilege they foster, and posits a new economic path for humanity that encourages our natural desire for cooperation without ignoring our needs, both of the most basic variety-for food and shelter-and those more lofty, such as for art, literature, and meaningful work.Originally written in French as a series of essays for anarchist magazines, this extraordinary work was called by its New York publisher in 1926 a "revolutionary idyl, a beautiful outline sketch of a future society based on liberty, equality, and fraternity." And indeed it remains so a century later, particularly as the bitter fruits of unregulated capitalism begin to rot on the stem.Students of economic and political movements, even as they endure today, will find Kropotkin's an absorbing philosophy.

The Real Meal Revolution

  • Filename: the-real-meal-revolution.
  • ISBN: 9781472135704
  • Release Date: 2015-07-30
  • Number of pages: 304
  • Author: Tim Noakes
  • Publisher: Hachette UK



'Scientists labelled fat the enemy . . . they were wrong.' Time magazine We've been told for years that eating fat is bad for us, that it is a primary cause of high blood pressure, heart disease and obesity. The Real Meal Revolution debunks this lie and shows us the way back to restored health through eating what human beings are meant to eat. This book will radically transform your life by showing you clearly, and easily, how to take control of not just your weight, but your overall health, too - through what you eat. And you can eat meat, seafood, eggs, cheese, butter, nuts . . . often the first things to be prohibited or severely restricted on most diets. This is Banting, or Low-Carb, High-Fat (LCHF) eating, for a new generation, solidly underpinned by years of scientific research and by now incontrovertible evidence. This extraordinary book, already a phenomenal bestseller, overturns the conventional dietary wisdom of recent decades that placed carbohydrates at the base of the supposedly healthy-eating pyramid and that has led directly to a worldwide epidemic of obesity and diabetes. Both a startling revelation, and as old as humanity itself, it offers a truly revolutionary approach to healthy eating that explodes the myth, among others, that cholesterol is bad for us. This is emphatically not just another unsustainable, quick-fix diet or a fad waiting to be forgotten, but a long-delayed return to the way human beings are supposed to eat. The Real Meal Revolution is an ebook which maintains the design of the book, and as a result will not display correctly on some basic reading devices.

My Bread The Revolutionary No Work No Knead Method

  • Filename: my-bread-the-revolutionary-no-work-no-knead-method.
  • ISBN: 9780393066302
  • Release Date: 2009-10-05
  • Number of pages: 222
  • Author: Jim Lahey
  • Publisher: W. W. Norton & Company



Outlines the author's method for creating no-knead, slow-rising artisanal breads in heavy preheated pots, sharing a variety of step-by-step recipes for such classics as a rustic Italian baguettes, the stirato and pizza Bianca.

Bien Cuit

  • Filename: bien-cuit.
  • ISBN: 9781942872238
  • Release Date: 2015-11-17
  • Number of pages: 336
  • Author: Zachary Golper
  • Publisher: Simon and Schuster



One of the world's most celebrated bakers in America shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene. Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.

DMCA - Contact