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 ed 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.… read more
A baking dish is a must-have kitchen staple that cooks depend on for baking everything from main courses to side dishes and numerous goodies in between. Our shopping guide is here to help you find the best baking dish for your cooking preferences.
Make cooking more efficient—and fun—with these kitchen gadgets. From a Sous Vides to several smart home appliances, we rounded up our favorites that we hope will be on sale Cyber Monday.
A pizza stone can help you bake pizza to perfection. Our shopping guide is here to help you find the best pizza stone to make gooey, delicious pizza conveniently at home.
From bakeware to everyday utensils, we've put together a list of must-have kitchen tools we're hoping to score on sale this Cyber Monday.
A good microwave is a kitchen essential that provides fast cooking times, convenience, and variety. Read on to discover the best choices for microwaves.
From whipping up smoothies for breakfast to preparing tasty sauces and soups for lunch to mixing vacation-worthy frozen cocktails pre-dinner, a countertop blender can do it all. Our shopping guide is here to help you find the best blender.
A pizza pan helps you create top-notch pizza at home in your own oven. Our shopping guide is here to help you find the best pizza pan.
With a baking sheet, you can whip up cookies or an entire dinner for the family. Our shopping guide is here to help you find the best baking sheet.
A roaster oven offers the functionality of a conventional oven and the convenience of a small appliance. Our shopping guide is here to help you find the best roaster.
Fermented foods are a delicious and abundant source of nutrients. Apart from granting complex flavors to food, fermentation has be...en shown to have extraordinarily positive effects on one's health, including improved digestion and facilitated nutrient absorption from the food we eat. read more
Nothing says “cozy” like a rustic kitchen strung with dried garlic and herbs, while jars of handmade jelly sit on the counter wait...ing to be slathered onto freshly baked bread. Enjoy the bountiful produce picked straight from your backyard garden year-round with these simple yet satisfying home-preserving techniques. From canning, drying, and pickling in autumn to curing and cold storage after the frost comes, you’ll soon be a master at outwitting nature’s growing rhythms. read more
Move over, boring sack lunch. Bye-bye greasy fast food. This cookbook is the cure for the common lunch, using handy shortcuts from... Trader Joe's. Readers will discover easy, healthy lunchbox meals; ideas for re-purposingleftovers; favorite ready-made snack solutions; finger foods for camping, picnics and plane trips, and more -- all using Trader Joe's products. Includes nutritional data and full-color photos for every recipe, gluten-free icons, and vegetarian icons. read more
Van Friese dúmkes tot Limburgse vlaai. Achttien bakkers geven hun geheimen prijs en vertellen samen het verhaal van de rijke bakke...rshistorie in Nederland. In dit boek zijn kleine dorpsbakkers te vinden, maar ook grote bakkersbedrijven. Deze variatie zorgt voor een mooie dwarsdoorsnede van de vele soorten bakkers in Nederland. De veelzijdigheid wordt versterkt door de streekgerelateerde verhalen. Zo is er bijvoorbeeld het verhaal over de herkomst van het saffraanbrood in Zeeland en van de cranberries op het eiland Terschelling. Het boek bevat bovendien een dertigtal originele recepten van de heerlijkste brood- en banketproducten. Deze zijn afkomstig van de bakkers zelf en klaar voor thuisgebruik. read more
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant..., flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home. read more
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeas...t selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included. read more
Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a d...egree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker. read more
Almond flour has taken the culinary world by storm! Because it’s made from a nut, not a grain, almond flour is gluten-free and has... become a popular alternative to wheat flour and other grain-based flours, particularly among followers of specialty eating plans, including paleo, gluten-free, grain-free, specific-carbohydrate, low-carbohydrate, and high-protein diets. Popular vegan cookbook author Beverly Lynn Bennett shares more than 80 recipes that feature almond flour, along with helpful tips and essential information for how to incorporateit into your favorite dishes, from sweet to savory. Readers will learn the differences between blanched almond flour, natural almond flour, and almond meal, and discover when they can be interchanged. In addition to offerings for breakfast, brunch, snacks, and main dishes, there’s a wealth of recipes for baked goods of every kind, including breads, biscuits, scones, bars, pies, tarts, and cakes. As a bonus, using almond flour rather than wheat flour or other flours increases the protein content of recipes while simultaneously decreasing their carbohydrate content. And almond flour’s smooth texture and rich, buttery taste boost the flavor and moisture content of baked goods and other dishes. All the recipes are vegan and gluten-free. read more
The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made... her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf. read more
Four experts in the field write about yeast. Contents Include: A History of Yeast Treatment; Yeasts and the Brewery; Routine Measu...rements of Yeast Fermentation; Features of Various Yeast Species; Simple Photomicrography. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. read more
For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, ...the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Today, chefs of haute cuisine covet it in its most exotic forms—underground salt deposits, Hawaiian black lava salt, glittery African crystals, and pink Peruvian salt from the sea carried in bricks on the backs of llamas.From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" (Le Monde) he mixes literary analysis, history, anthropology, biology, physics, economics, art history, political science, chemistry, ethnology, and linguistics to create a full body of knowledge about the everyday substance that rocked the world and brings zest to the ordinary. Laszlo explains the history behind Morton Salt's slogan "When it rains, it pours!" and looks into the plight of the salt miner, as well as spectroscopy and nuclear magnetic resonance. Salt is a tour de force about a chemical compound that is one of the very foundations of civilization. read more
Salt has been an essential dining element since the invention of the kitchen table. But today, specialty salts come in a vast vari...ety of forms and flavors. Smokey salts, salts infused with clay or charcoal, herby and spicy salts, salt with extra umami or a hint of sugar are being added to many recipes, to layer more flavor, and not simply to enhance the flavors already there. It’s a feast for the tongue, and colorful salts also add visual interest to dishes, and the varying textures add crunch.But how do you decide which to buy—and how do you get the most out of them once you’ve brought them back home to your kitchen? Salt will show you how to choose and how use them in simple, delicious recipes for every meal of the day. You will learn how to cook, cure, and bake with them. Plus, you’ll find a market guide that describes the different types of specialty and infused salts, discover ways to cook with salt blocks, and even how to organize your own salt tasting at home. More than 100 mouthwatering recipes—plus nearly 50 varieties of infused salts—with beautiful, full-color photography will help you transform this classic, humble ingredient into a star seasoning. read more
James Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories.In Salted, Bitterman traces the mineral’s histo...ry, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category read more
The official tie-in to Broadway’s hit musical Waitress, featuring the recipes for 3 dozen of the show’s most evocative and delicio...us pies.** **In the cult classic movie-turned-Broadway production, the eternally optimistic protagonist of Waitress expresses her hopes, dreams, fears, and frustrations through the whimsically named pies she bakes each morning. Sugar, Butter, Flour celebrates this art of baking from the heart, with foolproof and flavorful pies for seduction, pies for mending a broken heart, pies for celebrating new beginnings and pies for all the little milestones that come afterwards. Taking its inspiration from the iconic mile-high pies of the diner case, Sugar, Butter, Flour offers an array of showstopping pies, each with a twist that puts it over the top; from rum-spiked cookie crusts to hidden layers of passion fruit preserves, these are familiar favorites with hidden depths. The ideal gift for anyone who has ever eaten her feelings or baked away the blues, Sugar, Butter, Flour proves there’s a perfect pie for every occasion – and that everything looks better with pie. read more
A luscious celebration of baking for life, love and happinessFlour and Stone is a petite bakery in inner-city Sydney with a large ...and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind.Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen.Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life.'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery read more
Coconut flour is simply flour made from coconut meat instead of wheat and grains like other flours. As its name implies, it is coc...onut meat that's now in a very refined powder form. In other words, this is the coconut meat itself that has been dried out and ground a bit after removing the coconut milk. There are several reasons why this flour is popularly used nowadays. One, it is a very healthy flour. It is healthy because it is a hundred percent gluten-free unlike most flours out there. This proves to be beneficial for those who cannot tolerate gluten in their bodies as well as in preventing celiac disease from attacking. Two, it is a flour that's very high in fiber which makes it flour that can aid digestion, lower blood cholesterol levels since this flour is low in saturated fats, as well as prevent diabetes by lowering blood sugar levels since fiber can also lower absorption and concentration of sugar in the blood. read more
40 low carb and gluten free recipes using coconut flour involving bagels, brownies, muffins and other delights! Stuffed crust pizz...a? Woohoo!..Low carb too! Gluten free…you betcha! Whether you are following a low carb diet, Paleo diet or are sensitive to gluten, you do not need to miss out on brownies, bagels and donuts! Includes easy step-by-step instructions, nutritional information and cooking tips. This book shows that cooking with coconut flour is easy and is a great replacement for wheat flour. Whether you are an experienced cook or new to coconut flour, this book will hopefully inspire you to reach for that bag of coconut flour and get baking. read more
Glori Winders' quest for allergy-friendly, body-healing foods began with her own experience with Candida overgrowth—and the seriou...s health issues it brought. Through research and trial, Glori became a master at reinventing classic recipes to be both delectable and allergen-free. With her husband’s encouragement, she wrote her first cookbook, The Yeast Free Cooking Manual, over eight years ago. Today, The Yeast Free Cooking Manual is sold in over 25 countries world-wide and has helped countless people regain their health and continue to enjoy delicious food. In The All New Yeast Free Cooking: * You will learn time saving tips * You will also learn handy substitutions that you can use to convert other recipes to allergen free along with substitutions for wheat and other grains, dairy, eggs, yeast, vinegar and more * All recipes are free of yeast, mold and fermented foods * All recipes are free of refined sugar and refined grains of any kind * Most recipes are wheat free, dairy free, gluten free, and casein free * There is an Invaluable Grain Substitution Guide for all of your baking needs * There are even many egg free recipes and a handy egg substitution guide * There are many vegetarian recipes * And, best of all the recipes are delicious - You and Your Family will love them! Don't continue pouring toxins into your body one more day. Take advantage of the knowledge that Glori Winders has amassed! Just think by tomorrow, you could be trying out new and exciting dishes to rave reviews from your family and friends. And, they don't even have to know that it's good for them. So, instead of knocking yourself out trying to come up with just the right recipe conversion or extra ingredient, you can now have a scrumptious meal on the table in no time and not worry about possible allergic reactions. read more
This is the book you've been waiting for! With groundbreaking information about the health benefits of natural yeast, this book wi...ll forever change the way you bake. Easy to prepare and use, natural yeast converts dough into a vitamin-rich food that's free from harmful enzymes. Improve your health and happiness with these invaluable recipes you can't find anywhere else! read more
Sea Salt is a gorgeous new collection of over a hundred sea-tested gourmet recipes suitable for meals aboard but equally satisfyin...g for the home dining table. The authors are themselves dedicated sailors and bring readers on a voyage around Vancouver Island aboard their classic wooden sailboat Aeriel, drawing inspiration from the area's seafood, farmers' markets and wineries.Richly illustrated with color photographs of the dishes as well as many spectacular seascapes, Sea Salt invites readers to spend a leisurely morning in a favourite anchorage savouring Blueberry Bread Puddings with Maple Mascarpone; raft up with Albacore Tuna Niçoise; and make new friends on the dock with Cheesecake Nanaimo Bars.Whether catering to a hungry crew at sea or at home, any cook will appreciate the benefits of thoughtful preparation, clever shortcuts, local ingredients, a hearty dose of creativity and fast, fresh, delicious meals. read more
If you have ever seen coconut flour in the baking aisle at your grocery store and wondered what it was, this is the right book for... you. In addition to learning about this versatile gluten-free flour, you will also learn the health benefits that this type of flour can provide. Not only is coconut flour a good source of fiber and protein, but it can also be used to make your favorite recipes gluten-free. In this book you will find a collection of recipes made with coconut flour including breakfasts, main entrees, snacks and desserts. Take a look and get to baking! read more
Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt grill restaurants worldwid...e. Salt Grill brings together the signature dishes from these restaurants, alongside Luke's favourites. Suitable for the home cook and with more than 140 recipes, this book includes simple twists on old favourites like Orange Lamingtons, Rum Raisin and Chocolate Bread and Butter pudding and a Waldorf Salad with Bresaola; and untwisted standards like Lobster Thermidor, Salt and Pepper Squid and Floating Islands. Salt Grill captures the signature freshness and elegance of Luke's food, in recipes that you can cook at home for your family and friends. read more
Say hello to the gluten-free flour of your dreams. Exceptionally high in protein, fiber, and iron, and gluten-free, grain-free, an...d low-glycemic, chickpea flour is the total package. The Chickpea Flour Cookbook is your go-to resource for using this tremendously versatile and nutritious pantry staple. Chickpea flour—also known as garbanzo bean flour, besan, and gram flour—is simply dried chickpeas ground into a fine flour ready to be incorporated into any number of savory and sweet recipes. Used for centuries in Mediterranean, Indian, and Southeast Asian cooking, chickpea flour is no passing fad. It’s all-natural and incredibly easy to use, no gums or starches necessary. Nut-free and soy-free to boot, chickpea flour is a high fiber carbohydrate that doesn’t spike blood sugar levels. Its numerous health benefits make it ideal for a wide range of special diets. Better yet, chickpea flour is affordable—a fraction of the cost of other pricey grain-free flours out there.The Chickpea Flour Cookbook has over 80 delicious, healthy, easy-to-make recipes to power every meal of the day, including: Loaded Southwestern Chickpea Omelet (egg-free), Pumpkin Spice Waffles, Brown Sugar Banana Bread, Chickpea Tortilla Wraps, Carrot-Sesame Crackers, Sweet Chile-Garlic Crisps, Chickpea Pasta, Baked Coconut-Chickpea Onion Rings, Pumpkin-Sage Gnocchi, Smoky Backyard BBQ Burgers, Skillet Pizza, Sweet Potato Falafel, Double Chocolate Cake, Molasses Spice Cookies, Brown-Butter Blondies, and much, much more.With The Chickpea Flour Cookbook, clean eating has never been simpler or easier. Beloved treats get a huge nutritional boost without sacrificing flavor or texture. In addition to being gluten-free, all of the recipes are free of nuts, grains, and soy, and the vast majority of recipes in the collection are either naturally vegan (dairy- and egg-free) or include vegan options, making this cookbook accessible to everyone. read more
Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold ...in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way. There is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed. Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you'll make with your own hand-milled flour! read more
A Handful of Flour is not simply a book of recipes but, like Shipton Mill itself, is grounded in the belief that flour matters. A ...simple ingredient which, if chosen and treated with care, can make all the difference.Shipton Mill's flour is the one that professional and home bakers namecheck. Tess Lister will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more. As well as covering the well-loved varieties of white and wholemeal flours, Tess will introduce you to ancient grains such as spelt, einkorn, emmer and khorasan. The book also explores the stunning flavours of many gluten-free flours, including rice, almond, chestnut and teff.Whether you simply want exciting recipes that explore the full range of flours available to us or to understand how best to employ them in your baking, this book will become as enduring as the Mill itself. read more
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and p...izzas 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. read more