Sentences with phrase «great bread book»

It's a great bread book, but her method for achieving a starter takes fifteen days and gives highly specific flour and water amounts for feeding the thing, all of which is clearly unnecessarily difficult by about 12 days and pounds of wasted flour.

Not exact matches

The superfood bread recipe in my book on page 80 is a great one to try!

One oversight worth mentioning: Just one thing is sadly missing: Oat flour being one of the greatest - tasting gluten - free flours (the greatest, in this cook's opinion), and lending itself beautifully to so many bread preparations, I deplore the fact that Kathy Hester has not once thought of tinkering with Gluten - Free breads and muffins in her gorgeous book.

The first part of the book explains in easy language the science behind bread making and different methods to obtain great flavors.

Since it's such a great book, I'll keep this description brief and encourage anyone interested to read «Tartine Bread» for a thorough and inspiring discussion of how to make naturally leavened breads.

(my instructions were from the cookbook «breads from the la brea bakery» — a great book if you are really into bread).

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Nancie's Kotleti: Mom's Russian Hamburgers and a great book recommendation at Nancie McDermott (crush gf croutons for bread crumbs or use gf focaccia bread, freshly staled like Nancie might)

;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.

No one in my family used to bake rye bread, so this recipe is a combination of many I found online and in cookbooks — mainly one great little book called Suomen maakuntaleivät (Finnish Regional Breads) by a Finnish celebrity cook from the eighties, Jaakko Kolmonen.

I want to get the Williams Sonoma Entertaining book though - there is supposed to be a great peach bread pudding recipe in there.

My very favorite dehydrator bread was Apple Cinnamon Raisin bread from Amber Shea «s great book «Practically raw ``.

I've been seeing so many great posts about awesome bread recipes from that book!

I used the microwave to rise the bread (like you described in the book) and it worked great.

I've adapted the Weston A. Price eating guidelines into my home and have been making bone broth, sprouting basically anything I can, etc., This book has great bread recipes for sprouted grains, organs (I LOVE liver) cultured dairy, fermentation, kid snacks, baby formula, breastfeeding tips and so much more.

I thought it was the greatest thing since sliced bread until I read my first book on the iPad I love the format of the books and how the pages actually seem to turn as oppose to blinking, which kind of hurts my head!