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Eat Greens includes more than 120 delicious recipes for a wide variety of dishes that use green vegetables from artichokes to zucchini to prepare healthy appetizers, soups, salads, main courses and side dishes. More than vegetarian, the recipes include Ricotta with Broccoli Rabe, Brussels Sprouts with Bacon & Walnuts, Baby Leeks Braised in Red Wine, and Zucchini Caponata. With more than 50 stunning photographs and a bright and airy design, Eat Greens is as easy to read as it is to cook from. It includes useful tips on growing, buying and storing each green vegetable.
This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic and basic baking needs. Including new and t…
This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small Northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all-natural and organic flours, cereals, meal and mixes for pancakes, bread and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order or on the company's website.
If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours and other mouthwatering products. The Bob's Red Mil…
If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours and other mouthwatering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for more than 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill quality, product diversity and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.
Leon: Naturally Fast Food is a book of two halves. The first half, Fast Food, contains recipes that take a maximum of 20 minutes to prepare and which suit every occasion: from a work-day breakfast and…
Leon: Naturally Fast Food is a book of two halves. The first half, Fast Food, contains recipes that take a maximum of 20 minutes to prepare and which suit every occasion: from a work-day breakfast and children's meals to simple suppers and party food. The second half, Slow Fast Food, contains things that can be made in advance when you have time, to enjoy when you don't have time. With more than 200 recipes, both halves offer plenty for the experienced cook as well as the culinary adventurer in search of inspiration.
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?
Yes, says beloved baking instructor Peter Reinhart, but only if they are ver…
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?
Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.
In this follow-up to his award-winning book The Bread Baker's Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you've ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His 55 recipes for whole grain sandwich, hearth and specialty breads, plus bagels, crackers and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.
Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart's innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
About the author:
Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, N.C. He was the co-founder of Brother Juniper's Bakery in Santa Rosa, Calif., and is the author of six books on bread baking, including Brother Juniper's Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker's Apprentice.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies-all made with whole grains. This is wha…
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies-all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet and savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met the bakers' high standards. The final result is more than 400 delicious, inviting and foolproof recipes that have earned a place in King Arthur Flour Whole Grain Baking - the next generation whole grain cookbook.
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical inst…
Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.
The Great Big Cheese Cookbook is a delectable look at one of the world's favorite ingredients: cheese. With more than 300 decadent recipes featuring a variety of cheeses (including cheddar, Gouda, Swi…
The Great Big Cheese Cookbook is a delectable look at one of the world's favorite ingredients: cheese. With more than 300 decadent recipes featuring a variety of cheeses (including cheddar, Gouda, Swiss, mozzarella, feta, Gruyère, and many more), this book shows you how to make the most out of every cheese. It contains valuable information about selecting and storing cheese, pairing cheese with wine and beer, plus a glossary of cheese terms to help you understand the flavors and definitions. Heavily illustrated, this cookbook will be prized for its beauty, practicality and price.
The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways the aromatic herb can be used to enhance o…
The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods and desserts, with tips on growing and preserving lavender.
Life is stressful enough without spending hours in the kitchen. Give yourself a well-deserved break and put your slow cooker to work! I Love My Slow Cooker features more than 100 recipes for hearty soups and starters, tender meat, delicious poultry and fish courses, inspiring vegetarian dishes, and divine desserts. Whether you want to make New England Pot Roast, French Roast Lemon & Thyme Chicken, Cajun Dirty Rice, or an indulgent Almond Crème Caramel, just prepare the ingredients and let this heaven-sent machine do the cooking!
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