Tartine Bread

  • Filename: tartine-bread.
  • ISBN: 9781452100289
  • Release Date: 2013-10-29
  • Number of pages: 304
  • Author: Chad Robertson
  • Publisher: Chronicle Books



For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

Tartine Bread Cookbook

  • Filename: tartine-bread-cookbook.
  • ISBN: 1507832001
  • Release Date: 2015-02-03
  • Number of pages: 54
  • Author: Michelle Bakeman
  • Publisher: CreateSpace



Experience Tartines like never before with the amazing recipes in this Tartine Bread Cookbook. With recipes varying from breakfast to dessert, you will find tons of tasty Tartines to try. For those who are not sure what a Tartine is; these delightful creations originated in San Francisco. They are a twist on the classic slice of bread that has the nation going wild! These pastries are simply a baker's dream! Indulge in delicious Tartine recipes from Sage Apple Monsieurs to Croque Tartiflette! The only problem you'll have is deciding which recipe to try first!

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.

Tartine Book No 3

  • Filename: tartine-book-no-3.
  • ISBN: 9781452128467
  • Release Date: 2013-12-17
  • Number of pages: 304
  • Author: Chad Robertson
  • Publisher: Chronicle Books



The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

Tartine

  • Filename: tartine.
  • ISBN: 9781452136103
  • Release Date: 2013-10-29
  • Number of pages: 224
  • Author: Elisabeth Prueitt
  • Publisher: Chronicle Books



Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

Bar Tartine

  • Filename: bar-tartine.
  • ISBN: 9781452132358
  • Release Date: 2014-11-25
  • Number of pages: 256
  • Author: Nicolaus Balla
  • Publisher: Chronicle Books



Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

Cooked

  • Filename: cooked.
  • ISBN: 9781101605462
  • Release Date: 2013-04-23
  • Number of pages: 480
  • Author: Michael Pollan
  • Publisher: Penguin



**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.

Das Brotbackbuch

  • Filename: das-brotbackbuch.
  • ISBN: 3800179571
  • Release Date: 2013
  • Number of pages: 270
  • Author: Lutz Geißler
  • Publisher:



Publications

  • Filename: publications.
  • ISBN: HARVARD:HWRPWL
  • Release Date: 1875
  • Number of pages:
  • Author:
  • Publisher:



Fodor s France 2012

  • Filename: fodor-s-france-2012.
  • ISBN: 9780876371428
  • Release Date: 2012-02-28
  • Number of pages: 872
  • Author: Fodor's
  • Publisher: Fodor's Travel



Get inspired and plan your next trip with Fodor’s ebook travel guide to France. Intelligent Planning: Discover all of the essential, up-to-date travel insights you expect in a Fodor’s guide, including Fodor’s Choice dining and lodging, top experiences and attractions, and detailed planning advice. Easy Navigation for E-Readers: Whether you’re reading this ebook from start to finish or jumping from chapter to chapter as you develop your itinerary, Fodor’s makes it easy to find the information you need with a single touch. In addition to a traditional main table of contents for the ebook, each chapter opens with its own table of contents, making it easy to browse. Full-Color Photos and Maps: It’s hard not to fall in love with France as you flip through a vivid full-color photo album. Explore the layout of city centers and popular neighborhoods with easy-to-read full-color maps. Plus get an overview of French geography with the convenient atlas at the end of the ebook. What’s Covered? Get to Know France: The Ile-de-France region is the nation’s heartland. Here Louis XIV built vainglorious Versailles, Chartres brings the faithful to their knees, and Monet’s Giverny enchants all. To the south, the Loire Valley offers a parade of royal and near-royal chateaus that magnificently capture France’s golden age of monarchy. Northwest Normandy is sculpted with cliff-lined coasts and a dramatic past marked by Mont-St-Michel’s majestic abbey, Rouen’s towering cathedral, and the D-Day beaches. Brittany, a long arm of rocky land stretching into the Atlantic, is a place unto itself with its own language and time-defying towns such as Gauguin’s Pont-Aven and the pirate haven of St-Malo. The region of Alsace-Lorraine may look and sound German, but its main sights---18th-century Nancy, medieval Strasbourg, and the lovely Route du Vine---remain proudly French. For those travelers looking to imbibe, trips to Champagne Country, the capital of bubbly, or Burgundy, whose vineyards are among the world’s best, cannot be missed. Lyon is France’s natural hub where you can ski Mont Blanc or take a heady trip along the Beaujolais Wine Road. Don’t forget Provence, famed for its Lavender Route, the honey-gold hill towns of Luberon, and vibrant cities. The pebble beaches and zillion-dollar houses of the French Riviera have always captivated sun lovers and socialites from amorous St-Tropez and beauteous Antibes, to sophisticated Nice. The southwestern region, The Midi-Pyrenees is less glamorous than the Riviera and Provence but has an array of must-sees including the “pink city” of Toulouse and fairy-tale Carcassonne. The Dordogne is a stone-cottage pastoral studded with fairy-tale castles, storybook villages, and France’s top prehistoric sights. You’ll fall under Basque Country’s spell with Bay of Biscay resorts like Biarritz, coastal villages such as St-Jean-De-Luz, or the Pyrenean peaks. Relax by sampling the wines of Bordeaux, the standard against which others are measured. They've made the city rich and the owners of its vineyards even richer. No trip to France would be complete without a stop in Paris. A quayside vista that takes in the Seine, a passing boat, Notre-Dame, the Eiffel tower, and mansard roofs all in one generous sweep is enough to convince you that this is indeed the most beautiful city on Earth. Note: This ebook edition is adapted from Fodor’s France 2011 but differs in some content. Additionally, the ebook edition includes photographs and maps that will appear on black-and-white devices but are optimized for devices that support full-color images.

Tartine All Day

  • Filename: tartine-all-day.
  • ISBN: 9780399578830
  • Release Date: 2017-04-04
  • Number of pages: 384
  • Author: Elisabeth Prueitt
  • Publisher: Lorena Jones Books



An all-purpose, comprehensive cookbook with 200 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery. Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates professional expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, do-able gathering-size meals, and dreamy desserts, Tartine All Day is the hard-working cookbook that will guide and inspire home cooks in new and enduring ways.

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.

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