All-American Cowboy Cookbook: Over 300 Recipes From the World's Greatest Cowboys
Author: Ken Beck
Here is a collection of over 300 recipes from the world's greatest movie, television, music, and rodeo cowboys, from Clint Eastwood to George Strait to Yosemite Sam. With movie and television trivia, western facts, and rare photos, this is a rootin'-tootin' good cookbook! Illustrated and indexed.
New interesting book: Cooking for 1 or 2 or Whole Foods Allergy Cookbook
Crust & Crumb: Master Formulas for Serious Bread Bakers
Author: Peter Reinhart
Given the necessary knowledge, formulas, and confidence, anyone can make world-class, conversation-stopping bread at home. Cofounder of the legendary Brother Juniper's Bakery, multiple James Beard award winner, and distinguished instructor at the world's largest culinary academy, Peter Reinhart will show you how.
Reinhart has been a leader in America's artisanal bread movement for more than fifteen years, and in this seminal work he reveals the boundless possibilities of the crust and the crumb, bread's heart and soul. The best bread has many layers of complexity, and here you'll find the source of such intricate flavor and texture: slow-rise fermentation. In the process of explaining this and other breadmaking techniques (accompanied by how-to illustrations), Reinhart helps bakers truly understand the fundamentals of extraordinary bread. The book's master formulas instill knowledge and assurance to create countless variations of foundational breads, yeasted starters, and wild yeast sourdough starters, as well as carbon dioxide-leavened quick breads, unleavened breads, and rich, decadent biscuits, cakes, and pastries. The breads range from basic to complex, rustic to sophisticated, and include such classics and new favorites as: San Francisco Sourdough, German Five-Kern Bread, Mushroom Ciabatta, Focaccia, Chapatis, Naan, Pizza Doughs, Brioche, Kugelhopf, Buttermilk Blitz Biscuits, Cream Scones, Sourdough Pancakes. With nearly one hundred recipes that yield both consistency and good-beyond-belief flavor and texture, Crust and Crumb is the perfect inspiration to conquer your fear and bake baskets full of exciting, beautiful, and delicious breads.
About theAuthor:
Peter Reinhart is a full-time baking instructor at Johnson & Wales University in Charlotte, North Carolina
Nancy B. Tamburello
Reinhart has provided not only a cookbook with delicious recipes, but a book that takes you, as a student, on a journey through the art and background history of breadmaking. He inspires and motivates throughout, and keeps the process remarkably simple. . . . Highly recommended; this is a great cookbook which will appeal to a general audience. -- ForeWord Magazine
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