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Tartine Bread - Chad Robertson - Bog - Chronicle Books - Plusbog.dk

Tartine Bread - Chad Robertson - Bog - Chronicle Books - Plusbog.dk

The definitive bread baking book from San Francisco's legendary Tartine Bakery. NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style Magazine "The most beautiful bread book yet published." — The New York Times From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008 This is the bread bible for the home baker or professional bread-maker. It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, 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 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. THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar. WHY CHOOSE TARTINE COOKBOOK?: 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. Now you can bake your own with the bestselling bread baking book: "It's informative, it's inspiring, and it's visually stunning."—KQED FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter Reinhart, you'll love Tartine Bread ! Perfect for: - Devotees of Tartine Bakery and the San Francisco food scene - Home cooks seeking easy-to-achieve bread recipes - Beginner and advanced bread bakers - Birthday, housewarming, or holiday gift

DKK 291.00
3

Tartine Book No. 3 - Chad Robertson - Bog - Chronicle Books - Plusbog.dk

Tartine Book No. 3 - Chad Robertson - Bog - Chronicle Books - Plusbog.dk

The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson''s search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

DKK 241.00
3

Tartine - Elisabeth M. Prueitt - Bog - Chronicle Books - Plusbog.dk

Tartine - Elisabeth M. Prueitt - Bog - Chronicle Books - Plusbog.dk

This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers—from San Francisco's legendary Tartine Bakery. Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling The New York Times Best Cookbooks of Fall 2019 "Liz and Chad created much more than a bakery. They tapped into a next-level frequency and, thankfully, we can all tune in. The breadcrumb trail comes full circle with this revisit to the original Tartine classic. I am inspired by where they've been, love where they are, and I'm excited to see where they take us next."—Chris Bianco, author of Bianco: Pizza, Pasta, and Other Food I Like Tartine is one of the most acclaimed and inspiring bakeries in the world. Here is co-owners Elisabeth Pruiett and Chad Robertson's first, classic Tartine cookbook, fully updated with 68 all-new recipes and 55 refreshed favorites. These recipes capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original recipe book are revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels. THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making, Tartine Bread is the bread baking book they relied on. This, their original cookbook, is the perfect companion volume for any home baker ready to venture beyond artisan sourdough to create such irresistible treats as Fruit Galettes, Honey Spice Cake, Pecan Diamonds, Matcha-Glazed Croissants, Savory Scones, and Millionaire's Chocolate Caramel Tart. MODERNIST CUISINE MADE ACCESSIBLE: As pastry chef David Lebovitz, author of My Paris Kitchen and Drinking French , notes, "The original Tartine cookbook took us into their kitchen, and Elisabeth and Chad's exciting update adds all-new recipes, gluten-free versions, and gorgeous photos to their classic baking book. If you can't make it to the bakery (but even if you can), you'll want to add Tartine: A Classic Revisited to your collection!" FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine All Day by Elisabeth Prueitt, Flour Water Salt Yeast by Ken Forkish, or Giuseppe's Italian Bakes , you'll love Tartine: A Classic Revisited ! Perfect for: - Devotees of Tartine Bakery and the San Francisco food scene - Home cooks seeking easy-to-achieve baking recipes - Beginner and advanced bread bakers - Birthday, housewarming, or holiday gift

DKK 291.00
3

Baking Bread with Kids - Jennifer Latham - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

Baking Bread with Kids - Jennifer Latham - Bog - Potter/Ten Speed/Harmony/Rodale - Plusbog.dk

The only book kids and parents need to make their own delicious bread at home—and make it fun, simple, and easy, with 20+ recipes for ages 7 and up. No fancy tools needed! “With this fantastic book, Jen Latham is literally educating and empowering kids of current and future generations.”—Chad Robertson, baker and owner of Tartine Bakery and author of Bread Book and Tartine Bread Making bread can be so simple and fun that any kid can learn to master the art of mixing, folding, proofing, and baking to create incredible breads. From sandwich breads, like Honey Whole Wheat and fluffy Milk Bread, to buttery Brioche Rolls, puffy Pita, and chewy Baguettes to the not-quite-bread treats like fresh Flour Tortillas, Pizza Dough, and Cornbread, Baking Bread with Kids includes more than twenty recipes for aspiring bread bakers. Each recipe is organized into clear and easy-to-follow instructions and accompanied by beautiful illustrations depicting each step, perfect for school-age readers or younger kids accompanied by an adult in the kitchen. Baking Bread with Kids is the definitive bread book for learning to make delicious loaves and treats that everyone will enjoy.

DKK 182.00
1

Bread Book - Chad Robertson - Bog - Random House USA Inc - Plusbog.dk

Bread Book - Chad Robertson - Bog - Random House USA Inc - Plusbog.dk

Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.” —from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book , Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter— Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.

DKK 320.00
3

Richard Hart Bread - Richard Hart - Bog - Hardie Grant Books - Plusbog.dk

Richard Hart Bread - Richard Hart - Bog - Hardie Grant Books - Plusbog.dk

Richard Hart Bread is a comprehensive guide to the craft of baking bread, featuring 60 recipes filled with all the expertise and experience of the founder of Copenhagen's Hart Bageri and former head baker at San Francisco's Tartine . Richard Hart Bread is THE guide to the intuitive art of baking bread. Including bread making techniques, creating a starter, and breads that use a range of grains from rich rye and wheat loaves to barley, polenta loaves. As well you can explore flatbreads, focaccias and ciabatta and bakery favourites like bagels, English muffins and burger buns. By learning how to see, taste, touch and adapt, readers can find their own way to making truly wonderful bread – from blistering sourdoughs to delicious beer loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both.

DKK 271.00
3

Bread and Its Fortification - - Bog - Taylor & Francis Ltd - Plusbog.dk

Bread and Its Fortification - - Bog - Taylor & Francis Ltd - Plusbog.dk

Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.). Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.

DKK 496.00
3

The Bread Book - Eric Kayser - Bog - Phaidon Press Ltd - Plusbog.dk

The Bread Book - Eric Kayser - Bog - Phaidon Press Ltd - Plusbog.dk

A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties In The Bread Book , Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting. Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas. The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches. Clear, comprehensive, and beautifully produced, The Bread Book is a kitchen shelf essential for the modern home baker. Chapters and recipes include: Classic Breads : Baguette; Boule; Heritage Wheat Bread; No-Knead Bread; Rye Loaf Breads with Heritage Grains : Corn and Sunflower Seed Bread; Grape Seed Bread; Hemp Bread; Rice Flour and Buckwheat Bread; Quinoa Flour Bread Breads of the World : Bao Buns; Challah; Naan; Pita; Rosemary Focaccia Stuffed Loaves : Cheese Bread; Fig, Hazelnut, and Fennel Bread; Matcha and Candied Orange Bread; Mixed Fruit and Nut Crown; Olive Bread Brioches : Babka; Chocolate and Banana Brioche; Ekmek with Raisins and Pecans; Japanese Milk Bread with Pistachios and Cherries; Pain Au Lait

DKK 291.00
3

Bread Therapy - Pauline Beaumont - Bog - Hodder & Stoughton - Plusbog.dk

Bread Therapy - Pauline Beaumont - Bog - Hodder & Stoughton - Plusbog.dk

''Pauline Beaumont writes persuasively about the power of something as simple as breadmaking to help us cope with life''s stresses and disappointments.'' - Andrew Whitley, author of Bread Matters and DO Sourdough - Slow bread for busy lives ''A heartfelt, enlightening book for the baker in your family, your friends, and especially the baker within you.'' - Dan Lepard, award-winning baker, food writer and photographer When life gets challenging, simple pleasures and timeless traditions can help us manage. Bread Therapy is a love letter to the art of making real bread. Making our own bread provides us with an unhurried, creative activity that is joyful, calming and productive - providing a much-needed antidote to life''s stresses and strains. From kneading dough, to taking a delicious-smelling freshly baked loaf out of a hot oven, bread-making can be a mindful experience and a therapeutic craft that can nurture and nourish us. As yeast transforms flour and water, so making bread can transform us and our lives.As we seek ''slow skills'' to free us from the digital world we are inhabiting more and more, and mindful activity to help us manage our mental wellbeing, so bread-making is experiencing a renaissance. This book will guide you through the art of bread making, with insight into the benefits of this ancient craft which will nourish mind and body. It celebrates bread making as a way of understanding ourselves better, learning important life lessons and making positive changes to our mental and physical wellbeing. It features eight simple bread recipes to get you started on your bread-making journey.Pauline Beaumont is a passionate bread baker, mother of six and counsellor who believes fervently in the power of bread-making to aid our emotional and psychological wellbeing. ''We love this book as it sums up exactly how we feel about bread. Bread is like a small animal; it needs feeding, resting and quite a lot of love to get it to feel right. Caring for it gives you a huge buzz. Bread also has the ability to care for you and making bread is such a simple and pure way of boosting mental wellbeing. Pauline''s book captures the magic of this equation beautifully.'' - Alex and Kitty Tait, founders of The Orange Bakery

DKK 127.00
1

Tartine All Day - Elisabeth Prueitt - Bog - Random House USA Inc - Plusbog.dk

Tartine All Day - Elisabeth Prueitt - Bog - Random House USA Inc - Plusbog.dk

A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco''s acclaimed Tartine Bakery. Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, and dreamy desserts, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.

DKK 259.00
3

Fresh Bread Companion - Liz Clark - Bog - Brick Tower Press - Plusbog.dk

Fresh Bread Companion - Liz Clark - Bog - Brick Tower Press - Plusbog.dk

Liz Clark prepares elegant but simple bread recipes from her cooking school in Keokuk, Iowa. The recipes are prepared using wholesome ingredients, traditional bread making techniques with step-by-step instructions -- and modern instructions for those of us who love our bread-making machines. A full description about stone-ground flours found in your local supermarket and those flours found in small mills is included to round out our bread-making education not to mention a short history of these small mills where we can shop for flour with no additives or preservatives. Herbed Loaves, Black Olive and Walnut Bread with Thyme, Rosemary/Currant Bread, and Raison/Sunflower Seed Rye Loaf are just a few of the more than 50 bread recipes in the book.

DKK 93.00
3

Breaking Bread - David Wright - Bog - Quarto Publishing PLC - Plusbog.dk

Breaking Bread - David Wright - Bog - Quarto Publishing PLC - Plusbog.dk

In Breaking Bread , third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking . About the people who make and shape the bread we buy and the difficulties that social and cultural change, food fads and health directives have had, and are having, on the baking industry. After his family bakery sadly closed its doors after seventy-five years, Wright asks if the the closure of the bakery underlines the very idea that bread is a dying foodstuff. I s bread good or bad? And what does the future hold for bread? Bread is an essential part of our story, our health, our very being . Every civilisation has a form of bread, and how we create, make and bake it, how we sell it and buy it, our food security, our access to it, affects everything: our physical and mental well-being , the ingredients, the seeds, the very earth we grow our grains in, the water we use and how we treat and sustain these natural resources, impact on the very health and future of our planet .Chapters include:1 Why Bread? – Creating, making, baking2: The Wheel of Life – A loaf’s cycle3: Frankenloaf – Science and the perfect loaf4: Sicker by the Slice – A marriage not made in heaven5: Big Bread – Industrial vs artisan bakeries6: The Breadline – The economics of crust7: Flour Power – The politics of bread8: Bloody Bread – The costs of conquest9: Our Daily Bread – What the gods want10: Breaking bread - A once ropey baker looks to the future Breaking Bread contains interviews and expert contributions from Olia Hercules - Food Writer, Dan Lepard - Baker and Writer, Felicity Spector - Writer and Baker, Kateryna Kalyuzhna – Baker, Brad Leone - Food Personality, Chris Cowie – Philosopher, Zara Mohammed - Religious Leader, William Kendall - Food Producer, Andy Cato/George Lamb – Wildfarmed, Daisy Terry - Dusty Knuckle, Ollie Hornsey-Pennell - Hylsten Bakery, Tim Williams - Regenerative Farmer, Matt Burgess – Chef, Martha Delacey - Teacher and Writer, Karl De Smedt - Sourdough Librarian, Vanessa Kimbell – Baker, Chris Young - Real Bread Campaign, Ben MacKinnon - Baker E5, Ben Glazer - Coombeshead Bakery, Andrew Gilespy - Fresh Flour, OJ Borg - Radio 2 DJ and Presenter, Christopher Tan - Baker and Writer, Martin Bricknell - War Studies Professor KCL, Wing Mon Cheung - Cereal Bakery

DKK 182.00
3

The No-Fuss Bread Machine Cookbook - Michelle Anderson - Bog - Callisto Media Inc. - Plusbog.dk

The No-Fuss Bread Machine Cookbook - Michelle Anderson - Bog - Callisto Media Inc. - Plusbog.dk

Essential guidance and simple recipes for making delicious loaves with your bread machine Finally, a bread recipe book that shows you how to use your bread machine for its intended purpose—convenience! Create your own fresh, piping hot loaves quickly and easily with The No-Fuss Bread Machine Cookbook , where you''ll find hassle-free recipes for making mouthwatering homemade bread. These recipes use easy-to-find ingredients and require minimal work on your part—just throw everything in your bread machine and let it work its magic. Whether you have a 1-pound, 1.5-pound, or 2-pound bread machine, these set-and-forget recipes will serve as your fail-proof foundation for exciting bread creations. This top choice in bread machine cookbooks offers: A wide variety of tasty recipes —Enjoy a range of sweet and savory breads, including vegetable breads, cheese breads, spice and herb breads, fruit breads, and more. Bread machine know-how — The No-Fuss Bread Machine Cookbook makes it easy to familiarize yourself with the cycles and settings of the most popular models. Troubleshooting tips —Make the perfect loaf every time with practical pointers for solving common problems like sunken tops and gummy texture. No hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. The No-Fuss Bread Machine Cookbook makes bread-making easy.

DKK 136.00
3