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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.
NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson 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. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!
Author : The Church of Jesus Christ of Latter-day Saints Publisher : The Church of Jesus Christ of Latter-day Saints Page : 470 pages File Size : 19,18 MB Release : Category : ISBN : 1465103074
The prophet Brigham Young taught the restored gospel of Jesus Christ in a basic, practical way that gave inspiration and hope to the Saints struggling to build a home in the wilderness. Though more than a century has now passed, his words are still fresh and appropriate for us today as we continue the work of building the kingdom of God. President Young declared that as members of The Church of Jesus Christ of Latter-day Saints we possess the “doctrine of life and salvation for all the honest-in-heart” (DBY, 7). He promised that those who receive the gospel in their hearts will have awakened “within them a desire to know and understand the things of God more than they ever did before in their lives” and will begin to “inquire, read and search and when they go to their Father in the name of Jesus he will not leave them without a witness” (DBY, 450). This book reflects the desire of the First Presidency and the Quorum of the Twelve Apostles to deepen the doctrinal understanding of Church members and to awaken within them a greater desire to know the things of God. It will inspire and motivate individuals, priesthood quorums, and Relief Society classes to inquire, read, search, and then go to their Father in Heaven for a witness of the truth of these teachings. Each chapter contains two sections—“Teachings of Brigham Young” and “Suggestions for Study.” The first section consists of extracts from Brigham Young’s sermons to the early Saints. Each statement has been referenced, and the original spelling and punctuation have been preserved; however, the sources cited will not be readily available to most members. These original sources are not necessary to have in order to effectively study or teach from this book. Members need not purchase additional references and commentaries to study or teach these chapters. The text provided in this book, accompanied by the scriptures, is sufficient for instruction. Members should prayerfully read and study President Young’s teachings in order to gain new insights into gospel principles and discover how those principles apply to their everyday lives. By faithfully and prayerfully studying these selections, Latter-day Saints will have a greater understanding of gospel principles and will more fully appreciate the profound and inspired teachings of this great prophet. The second section of each chapter offers a series of questions that will encourage thoughtful contemplation, personal application, and discussion of President Young’s teachings. Members should refer to and carefully reread his words on the principle being discussed. Deep and prayerful study of these teachings will inspire members to greater personal commitment and will help them resolve to follow the teachings of the Savior, Jesus Christ. If individuals and families prayerfully follow the principles in this book, they will be blessed and inspired to greater dedication and spirituality, as were the early Saints who heard these words directly from the lips of the “Lion of the Lord” (HC, 7:434)—the prophet, seer, and revelator, President Brigham Young.
This is an inspirational guide to baking from the winner of 'The Great British Bake Off 2010'. From the traditional to new twists on old favourites there are recipes to suit all abilities. The book covers cakes, cookies, pastry, desserts, and even ice-creams.
Left Behind and Loving It is a cheeky critique of popular writings about the end times. Rather than presenting a steroid-buffed Jesus wrapped in an American flag and "coming again in clouds of gunfire," Left Behind and Loving It invites readers to approach some of the most controversial and scary portions of the Scriptures with the utter confidence that "God's steadfast love endures forever." Rather than asserting a hope premised on a few chosen ones escaping the world, Left Behind and Loving It argues that if it is Jesus who is to return (and not his evil twin), then the second coming has redemption written all over it. Many today cannot accept the escapist, violent, end-of-the-world scenario envisioned by "Left Behind" theology. Left Behind and Loving It invites readers not to fear but to trust in God's steadfast love and look at the finitude of the world with hope in an infinitely loving God.
From an award-winning baker, Naturally Fermented Bread introduces the principles of yeasted water baking, including recipes for nutritious, delicious sweet and savoury bakes.
The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016