Nothing beats the deliciously warm aroma and taste of freshly baked bread, and more and more people are rediscovering this pleasure as they start to bake from scratch at home. This book offers failsafe tips to get you through your first experiments with yeast and 'turning' the dough.
Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated.
Author: Jean MacLeod
Publisher: Jean MacLeod
Release Date: 2019-03-16
Thousands of Replacements for common, uncommon, and hard-to-find ingredients Whether looking to replicate a missing component, seeking a healthier or leaner equivalent, or merely wanting a cheaper alternative, you won't be disappointed. Whether you're a budding baker, recipe maker, or culinary risk taker, look no further. There are ideas aplenty to stir the imagination. Plus, a wealth of options to satisfy your creative spirit. Whether you have food allergies, dietary restrictions, or ethical dos and don'ts, this book has you covered. Also, it's one you'll turn to time and time again: because choosing the right replacement can sometimes spell the difference between a recipe's triumph and a recipe's flop. Order your copy today. You'll be glad you did.
Author: Patrick Ryan
Publisher: Allen & Unwin
Release Date: 2012-03-01
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.
To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.
Never worry about what's for dinner again with The Little Slow Cooker Cookbook's 500 delicious fix and forget recipes! Have hundreds of comfort food options at your fingertips with these amazing slow cooker recipes. From savory stews to nourishing soups, you'll always have multiple dinner options! Compiled from multiple slow cooking cookbooks with many expert authors, The Little Slow Cooker Cookbook spans a wide variety of dietary needs. From vegetarian, to gluten-free, to vegan - there's a recipe for everyone! This pocket-sized slow cooking kitchen companion will be a staple in your home for years to come!
Author: America's Test Kitchen
Publisher: America's Test Kitchen
Release Date: 2015-10
"Building on the best-selling success of TheHow Can It Be Gluten-Free Cookbook, we ve gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen s all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout- a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-bat