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Yesterday's Bread

Author : M. P. Burns

Publisher : Lulu.com

Page : 369 pages

File Size : 16,57 MB

Release : 2008-08-14

Category : Fiction

ISBN : 1409211827

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Book Description

The author's autobiography, cast in fictional form, from boyhood through to Ordination and beyond, to his final relinquishing of the priesthood and at least partial disillusionment. The book tells of the heights and depths, the joys and sorrows; all the myriad elements which go into the making of that enigmatic being, the Catholic Priest. It sets out to be deeply, even brutally honest and informative, but entertaining too; a "hard-to-put-down good read". It is the author's hope that these aims have been achieved. Read the generous preview for a good taste.The author, M.P. Burns, was for some years a Catholic Priest who has written much on various aspects of his faith.



My New Roots

Author : Sarah Britton

Publisher : Clarkson Potter

Page : 585 pages

File Size : 39,35 MB

Release : 2015-03-31

Category : Cooking

ISBN : 0804185395

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Book Description

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.



Yesterday's Bread

Author : Carole Lalli

Publisher : Harper Perennial

Page : 164 pages

File Size : 28,99 MB

Release : 1999

Category : Cooking

ISBN : 9780060953140

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Book Description

Presents recipes, using stale bread, for soups, starters, main dishes, side dishes, and desserts.



Bread

Author : Jeffrey Hamelman

Publisher : John Wiley & Sons

Page : 72 pages

File Size : 16,39 MB

Release : 2021-04-06

Category : Cooking

ISBN : 1119577519

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Book Description

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.



Food for Thought

Author : David Fishel

Publisher : iUniverse

Page : 122 pages

File Size : 18,82 MB

Release : 2021-07-07

Category : Poetry

ISBN : 1663223556

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Book Description

It’s insufficient just to call it a poetry book, but some might say that is accurate. Progressive satirist, songwriter, and poet David Fishel invites readers to grab a “jay” and ease into a wildly diverse and eclectic collection of previously published songs. He’s known as one of those proud progressive liberals unafraid to share his opinions whose songs run the gamut from humorous poetry to bawdy limericks. The real purpose of his satirical song lyrics is to open minds and create a dialogue through political poetry that engages readers to think independently and form their own opinions. Yes, the political songs shared without music provide the author’s unashamed liberal perspective in this diverse poetry book, but his genuine desire is to elicit conversation. He hopes to reach back to what some refer to as the “Age of Enlightenment,” using the muse of satirical song lyrics and political poetry to pause, reflect, and ponder on the writings or perhaps share them with a friend. It's not just a poetry book for progressive liberals but for open minds and those who appreciate a well-metered and rhythmic verse.



My Bread: The Revolutionary No-Work, No-Knead Method

Author : Jim Lahey

Publisher : W. W. Norton & Company

Page : 225 pages

File Size : 27,10 MB

Release : 2009-09-22

Category : Cooking

ISBN : 0393066304

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Book Description

New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.



Living Bread

Author : Daniel Leader

Publisher : Penguin

Page : 368 pages

File Size : 38,40 MB

Release : 2019-10-01

Category : Cooking

ISBN : 0735213844

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Book Description

2020 James Beard Award Winner The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."



Cheese, Wine, and Bread

Author : Katie Quinn

Publisher : HarperCollins

Page : 775 pages

File Size : 47,74 MB

Release : 2021-04-27

Category : Travel

ISBN : 0062984543

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Book Description

“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.



Now Is the Time

Author : Pam Jarett

Publisher : Author House

Page : 215 pages

File Size : 22,25 MB

Release : 2013-04-09

Category : Self-Help

ISBN : 1481726927

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Book Description

Now is the time To do whatever it is youve been too afraid or weak to do. To step into a greater position of authority and blessing. To be obedient to the Lord and fulfill your purpose. To witness to the lost and hopeless world around you. To walk in power and abide in the presence of the Lord. To stop being lukewarm in your relationship with Christ. To realize the influence you have on others. To be the one who chooses to rise up and speak out.



North

Author : Gunnar Karl Gíslason

Publisher : Ten Speed Press

Page : 354 pages

File Size : 36,92 MB

Release : 2014-09-09

Category : Cooking

ISBN : 1607744996

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Book Description

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.