Always Eat The Hard Crust Of The Bread
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Always Eat The Hard Crust Of The Bread
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Author : David Mazzarella
language : en
Publisher: iUniverse
Release Date : 2012-06-29
Always Eat The Hard Crust Of The Bread written by David Mazzarella and has been published by iUniverse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-29 with Biography & Autobiography categories.
Benigna Preziosi Mazzarella led a life that seemed the epitome of ordinariness, except that it also embodied a perfect storm for longevity: amazing genes, adherence to a Mediterranean diet, and almost compulsive physical activity. Benigna imbued her days with an energy all her own. Even more remarkable, she lived to be over one hundred and seven years old. David Mazzarella, a journalist and the son of Benigna, shares a cooking, eating, and lifestyle guide based on his mothers philosophies that a lifetime of hard work was not bad, that laughter was even better, and that the only enemy in her life was fat. Known as a wizard in the kitchen, Benigna possessed uncharacteristic dislikes for a lady who exclusively cooked Italian foodshe had little use for garlic, oregano, unpeeled tomatoes, wine, and the insides of bread. Mazzarella offers a glimpse into a typical day in his mothers kitchen along with the recipes of her most sought-after dishes, including one made with a mysterious herb. Always Eat the Hard Crust of the Bread shares a wonderful tribute to a tough matriarch and inspiring cook through entertaining anecdotes, personal foibles, unforgettable sayings, and practical recipes that share one womans secret of how to live a long and happy life. A delightful tribute to a long-lived mother and some quirky family members with dozens of Mamas unique recipes, including one made with an obscure herb that few know how to use. Gwen Romagnoli, co-author of Italy the Romagnoli Way: A Culinary Journey
My New Roots
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Author : Sarah Britton
language : en
Publisher: Clarkson Potter
Release Date : 2015-03-31
My New Roots written by Sarah Britton and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-31 with Cooking categories.
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.
Centenarians Autobiographies
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Author : Mita Banerjee
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2023-12-18
Centenarians Autobiographies written by Mita Banerjee and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-18 with Biography & Autobiography categories.
Situated at the intersection between medical humanities, aging studies, autobiographical studies, disability studies and ethic studies, this book explores the fascination of centenarians' autobiographies for humanites research. It can be argued that the growing presence of centenarians' autobiographies on book markets across the globe may by rooted in the public's desire for positive images of aging, in contrast to the image of inevitable decay.
Flour Water Salt Yeast
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Author : Ken Forkish
language : en
Publisher: Ten Speed Press
Release Date : 2012-09-18
Flour Water Salt Yeast written by Ken Forkish and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-18 with Cooking categories.
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 New Artisan Bread In Five Minutes A Day
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Author : Jeff Hertzberg, M.D.
language : en
Publisher: Macmillan
Release Date : 2013-10-22
The New Artisan Bread In Five Minutes A Day written by Jeff Hertzberg, M.D. and has been published by Macmillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Cooking categories.
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.
Hello
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Author : Sheila Kovach
language : en
Publisher: Christian Faith Publishing, Inc.
Release Date : 2018-06-25
Hello written by Sheila Kovach and has been published by Christian Faith Publishing, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-25 with Fiction categories.
During daily walks, I have gathered a lot of thoughts about my fellow walkers. Oftentimes I have thought, "What's their story?" as I have passed by them and said hello. The manner in which a person responds to a greeting is quite telling. Watching a person's mannerisms, eye contact, and general facial expressions tell a passerby a lot. These forty short stories are a fictional reflection of the day-to-day stories that anyone could be experiencing as they walk the daily walk of life in this modern time in America, in the beautiful park with the oaks.
The Cuba Review And Bulletin
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Author :
language : en
Publisher:
Release Date : 1908
The Cuba Review And Bulletin written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1908 with Cuba categories.
A History Of The Food Of Paris
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Author : Jim Chevallier
language : en
Publisher: Rowman & Littlefield
Release Date : 2018-06-15
A History Of The Food Of Paris written by Jim Chevallier and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-15 with History categories.
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.
A Treatise On The Virtues And Efficacy Of A Crust Of Bread
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Author : Nicholas Robinson
language : en
Publisher:
Release Date : 1763
A Treatise On The Virtues And Efficacy Of A Crust Of Bread written by Nicholas Robinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1763 with Bread categories.
Artisan Sourdough Made Simple
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Author : Emilie Raffa
language : en
Publisher: Page Street Publishing
Release Date : 2017-10-24
Artisan Sourdough Made Simple written by Emilie Raffa and has been published by Page Street Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-24 with Cooking categories.
The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—100,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.