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Bread!
Nothing celebrates the comfort of home more than the smell of baking bread. And with Bread!, you can enjoy all the pleasures-with I very little work!-of making this dietary staple. Novices, never fear! A thorough introduction explains the basic steps and variety of ingredients, followed by Bread-Machine Basics, Handy Hints, and Troubleshooting. What follows are more than 90 recipes for loaves, cakes, tea breads, and homey favorites, including: Olive and pesto sourdough loaf Boston-style brown bread Smoky potato and corn bread Almond Danish pastries Chocolate truffle cake French toast A section on Accompaniments provides further inspiration to help you round out your meal..-.
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Mar 132011
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The Ice Cream Maker Companion
Here are more than 100 delicious ice creams, sorbets, and frozen desserts to create at home. From the traditional to the exotic, the creamy and decadent to the light and refreshing, this book has it all. Step-by-step instructions and explanations of kitchen tools and techniques make it easy to create frozen delights in any kitchen. Mouth-watering recipes include: Chocolate Fudge Ice Cream Vanilla Sweet Chili Ice Cream Pomegranate Sorbet Fruit Salad with Limoncello Sorbet Pink Fig Sorbet Cacao French Vanilla Ice Cream Fried Ice Cream Baked Alaska Chocolate Pavlova with Vanilla Ice Cream.-.
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Mar 072011
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Crust & Crumb:
A detailed, authoritative guide to artisan breads—rustic and sophisticated, savory and sweet—by award-winning author Peter Reinhart. • Includes 50 master formulas plus 40 variations; how-to illustrations; baker’s percentages; weight and volume ingredient measures; and tips on finding the best millers, suppliers, and model bakeries in North America. • Winner of the 1999 James Beard Foundation Award for best baking and dessert book..-.
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A Blessing Of Bread:
2005 James Beard Award Winner! – Baking and Desserts 2005 IACP Award Winner – Bread, Other Baking and Sweets Category! A landmark volume that presents, for the first time, the diverse bread-baking traditions of the Jewish people. This multifaceted guide to Jewish baking harbors a wealth of recipes for challahs from around the world, as well as for babkas and honey cakes, bagels and matzoh, crackers and everyday breads such as deli rye. Working with bakers from Guatemala to Russia, Maggie Glezer perfected these recipes, many of which had never been written down. Recollections from Jewish grandmothers and great-grandmothers all over the world remind us of life as it once was, and riveting oral histories, ancient legends, shtetl folktales, aphorisms, and proverbs throughout will delight and inspire the baker in us all. There is a special urgency to record, learn, and pass on culinary history if we are to preserve our traditional foods and customs. How fortunate that Maggie Glezer has taken the challenge..-.
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Artisan Bread in Five Minutes a Day:
There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world. With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know..-.
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