Good Bread from Illinois Soft-wheat Flours
Author : Ruth Aimee Wardall
Publisher :
Page : 16 pages
File Size : 23,97 MB
Release : 1927
Category : Agriculture
ISBN :
Author : Ruth Aimee Wardall
Publisher :
Page : 16 pages
File Size : 23,97 MB
Release : 1927
Category : Agriculture
ISBN :
Author : Ruth Aimee Wardall
Publisher :
Page : 12 pages
File Size : 28,63 MB
Release : 1927
Category : Bread
ISBN :
Author : Vanessa Kimbell
Publisher : Kyle Books
Page : 452 pages
File Size : 32,87 MB
Release : 2018-04-05
Category : Cooking
ISBN : 0857835084
'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
Author : Sarah Britton
Publisher : Clarkson Potter
Page : 585 pages
File Size : 22,83 MB
Release : 2015-03-31
Category : Cooking
ISBN : 0804185395
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author : Roxana Jullapat
Publisher : W. W. Norton & Company
Page : 521 pages
File Size : 39,98 MB
Release : 2021-04-20
Category : Cooking
ISBN : 132400357X
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Author : Eva May Davis
Publisher :
Page : 16 pages
File Size : 15,78 MB
Release : 1926
Category : Agriculture
ISBN :
Author :
Publisher :
Page : 660 pages
File Size : 49,55 MB
Release : 1928
Category : Agriculture
ISBN :
Author : University of Illinois at Urbana-Champaign. Agricultural Experiment Station
Publisher :
Page : 892 pages
File Size : 44,20 MB
Release : 1927
Category : Agriculture
ISBN :
Author : University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economics
Publisher :
Page : 942 pages
File Size : 14,86 MB
Release : 1923
Category :
ISBN :
Author :
Publisher :
Page : 682 pages
File Size : 18,77 MB
Release : 1925
Category : Agriculture
ISBN :