Flour Water Salt Yeast

  • Filename: flour-water-salt-yeast.
  • ISBN: 9781607742746
  • Release Date: 2012-09-18
  • Number of pages: 272
  • Author: Ken Forkish
  • Publisher: Ten Speed Press



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

Flour Water Salt Yeast

  • Filename: flour-water-salt-yeast.
  • ISBN:
  • Release Date: 2012-09-17
  • Number of pages:
  • Author: Global Dogan
  • Publisher: amekad books



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

The Elements of Pizza

  • Filename: the-elements-of-pizza.
  • ISBN: 9781607748397
  • Release Date: 2016-04-19
  • Number of pages: 256
  • Author: Ken Forkish
  • Publisher: Ten Speed Press



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

No Meat Athlete

  • Filename: no-meat-athlete.
  • ISBN: 398146219X
  • Release Date: 2014
  • Number of pages: 280
  • Author: Matt Frazier
  • Publisher:



Kochen

  • Filename: kochen.
  • ISBN: 9783888979897
  • Release Date: 2014-09-10
  • Number of pages: 524
  • Author: Michael Pollan
  • Publisher: Antje Kunstmann



Wie kommen wir in unserem täglichen Leben zu einem tieferen Verständnis der Natur und der besonderen Rolle unserer Spezies darin? Am besten geht man dazu einfach in die Küche, meint Michael Pollan. Und das tut er in seinem neuen, aufregenden Buch "Kochen" und vermisst das Terrain der Küche auf ungewohnte Weise. Pollan beschäftigt sich mit den vier klassischen Elementen – Feuer, Wasser, Luft und Erde –, die das, was die Natur uns liefert, in köstliches Essen und Trinken verwandeln, und geht selbst noch einmal in die Lehre: Bei einem Barbecue-Meister lernt er die Magie des Feuers kennen; ein Chez-Panisse-Koch weist ihn in die Kunst des Schmorens ein; ein Bäcker bringt ihm bei, wie Mehl und Wasser durch Luft in duftendes Brot verwandelt werden; und die 'Fermentos', eine Gruppe verrückter Genies, zu denen ein Brauer und ein Käser gehören, zeigen ihm, wie Pilze und Bakterien eine erstaunliche Alchemie zustande bringen. In all diesen Verwandlungsprozessen nehmen die Köche eine besondere Position ein: die zwischen Natur und Kultur. Mit Pollan lernen auch die Leser, wie uns das Kochen verbindet:?mit Pflanzen und Tieren, mit der Erde und den Bauern, unserer Geschichte und Kultur und natürlich mit den Menschen, mit denen und für die wir kochen. Wenn wir die Freude am Kochen zurückgewinnen, das ist das Fazit dieses wunderbaren Buchs, öffnet sich die Tür zu einem reicheren Leben.

Elements of desserts

  • Filename: elements-of-desserts.
  • ISBN: 3875151275
  • Release Date: 2014-03
  • Number of pages: 544
  • Author: Francisco J. Migoya
  • Publisher:



Learning Algebra with Pizza

  • Filename: learning-algebra-with-pizza.
  • ISBN: 9781429666206
  • Release Date: 2011-01-01
  • Number of pages: 32
  • Author: Dawn McMillan
  • Publisher: Capstone



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

Bernard Clayton s New Complete Book of Breads

  • Filename: bernard-clayton-s-new-complete-book-of-breads.
  • ISBN: 9780743287098
  • Release Date: 2006-10-03
  • Number of pages: 685
  • Author: Bernard Clayton
  • Publisher: Simon and Schuster



A thirtieth anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, in a volume that also includes chapters on croissants, flatbreads, brioches, and crackers. Reprint. 35,000 first printing.

Handbuch Sauerteig

  • Filename: handbuch-sauerteig.
  • ISBN: 9783899479454
  • Release Date: 2006-01-01
  • Number of pages: 428
  • Author: Dr. Markus J. Brandt
  • Publisher: Behr's Verlag DE



Ein unverzichtbares Nachschlagewerk für alle, die das empfindliche System Sauerteig optimal beherrschen wollen! Das Standardwerk "Handbuch Sauerteig" liefert Ihnen das komplette, für die Herstellung von Sauerteig benötigte Fachwissen. Praxisgerecht und gleichzeitig wissenschaftlich fundiert erläutern die Autoren das gesamte Grundlagen- und Detailwissen, das zur Beherrschung des empfindlichen Systems Sauerteig erforderlich ist. So werden beispielsweise die unterschiedlichen Herstellungsverfahren und Anlagen genau analysiert und ihre jeweiligen Stärken aufgezeigt.

The iPhone Photographer

  • Filename: the-iphone-photographer.
  • ISBN: 9781608958887
  • Release Date: 2015-03-16
  • Number of pages: 128
  • Author: Michael Fagans
  • Publisher: Amherst Media



The iPhone camera is a sophisticated device. It has compelled millions of people worldwide to take a new or renewed interest in photography. Let’s face it: most of us now have a tiny yet highly competent camera in a pocket or purse at all times these days, and we use it to grab shots of people, places, and things more and more often as the technology improves—and you know what? We’re largely pleased with those captures. If you’re a SERIOUS photographer, you may be wondering just how much mileage you can get out of your “simple,” ever-ready iPhone camera. Well, the answer may surprise you. In this book, Michael Fagans deconstructs photos taken in 60 scenarios—with a diverse array of subjects, in changing lighting conditions, in places that present unique challenges—showing you how to use solid, traditional photographic techniques to create great shots. Yes, Fagans will teach you the basics of creating a great photo. But there’s far more: He’ll show you that an iPhone, with the aid of apps, can mimic looks achieved by vintage cameras, a range of lenses, and countless filters. In this book, Fagans teaches you how to use free and low-cost apps and Instagram options to create (or, rather, re-create) beloved vintage-photo effects that you’d achieve with the Holga (a plastic vintage camera known for its unexpected lens distortion) and medium-format-camera looks. You’ll learn how to choose and use digital lenses, filters, and effects—and combine and re-combine them–to intensify color and contrast, de-saturate color, introduce lens aberrations, play with the grain and color cast in the image, and much, much more. What to emulate the look of vintage film stock to create a photo with an aged, time-worn feel? No problem. Want to introduce a little focusing inaccuracy for effect? Easily done. Want to do these things AND use traditional, professional artificial lighting sources (think a large softbox), a professional image-editing platform (Photoshop), and really refine your message while pulling out all the stops? Fagans shows you how. The deconstruction of the images in this book makes it worth the price of admission. Still, however, there is far more: Fagans is a photographer’s photographer. The book is peppered with inspiring quotes from Ansel Adams, Minor White, and countless other photographic visionaries that speak to the heart of photography.

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