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Author: Zuza Zak Publisher: Allen & Unwin ISBN: 1761061852 Category : Cooking Languages : en Pages : 369
Book Description
Recipes and stories that showcase the vibrant new food of the Baltic States In the Baltics, two worlds meet: the Baltic Sea joins Eastern Europe and Scandinavia, bringing culinary influences and cultural exchange. Food is author Zuza Zak's doorway to a deeper understanding of this region, its rich history, its culture and what makes it tick. Her recipes explore new culinary horizons, are grounded in Baltic tradition and inspired by contemporary trends, making them modern, unique and easy to recreate at home. In addition to recipes and travel stories, there are snippets of poetry, literature, songs and proverbs, adding a rich layer that makes Amber & Rye a cultural reference point for travellers as well as a showcase for the vibrant new cuisine of the Baltic States. Amber & Rye explores Baltic capitals, Vilnius, Tallinn and Riga, all three UNESCO World Heritage Sites, steeped in history and culture, guiding you around the cities, sharing stories and discovering a dynamic, new style of cooking. Perfect for fans of Olia Hercules (Mamushka, Kaukasis), Regula Ysewijn (Pride and Pudding, Oats in the North) and Durkhanai Ayubi's Parwana. "It is such a joy to finally see a cookbook on beautiful Baltic cuisine, done with so much sensitivity and respect by Zuza Zak, one of my favourite authors. It is making me pine to travel to the region more than ever. Before I can do that, I will enjoy reading and cooking from this wonderful book." Olia Hercules
Author: Zuza Zak Publisher: Allen & Unwin ISBN: 1761061852 Category : Cooking Languages : en Pages : 369
Book Description
Recipes and stories that showcase the vibrant new food of the Baltic States In the Baltics, two worlds meet: the Baltic Sea joins Eastern Europe and Scandinavia, bringing culinary influences and cultural exchange. Food is author Zuza Zak's doorway to a deeper understanding of this region, its rich history, its culture and what makes it tick. Her recipes explore new culinary horizons, are grounded in Baltic tradition and inspired by contemporary trends, making them modern, unique and easy to recreate at home. In addition to recipes and travel stories, there are snippets of poetry, literature, songs and proverbs, adding a rich layer that makes Amber & Rye a cultural reference point for travellers as well as a showcase for the vibrant new cuisine of the Baltic States. Amber & Rye explores Baltic capitals, Vilnius, Tallinn and Riga, all three UNESCO World Heritage Sites, steeped in history and culture, guiding you around the cities, sharing stories and discovering a dynamic, new style of cooking. Perfect for fans of Olia Hercules (Mamushka, Kaukasis), Regula Ysewijn (Pride and Pudding, Oats in the North) and Durkhanai Ayubi's Parwana. "It is such a joy to finally see a cookbook on beautiful Baltic cuisine, done with so much sensitivity and respect by Zuza Zak, one of my favourite authors. It is making me pine to travel to the region more than ever. Before I can do that, I will enjoy reading and cooking from this wonderful book." Olia Hercules
Author: David Solmonson Publisher: Workman Publishing ISBN: 0761181385 Category : Cooking Languages : en Pages : 417
Book Description
It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep. It’s a surprising guide--tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.
Author: Amber Homan Publisher: Hachette UK ISBN: 0857836439 Category : Cooking Languages : en Pages : 412
Book Description
We are all aware of the benefits of eating seasonally and healthily, and yet often this isn't something we consider when baking. Amber believes that cakes, bakes and puddings shouldn't be made with refined white flour and white sugar. She develops recipes using fruit and honey to give sweetness and ancient flours such as buckwheat, spelt and rye to give depth of flavour. Chapters are Seasonal Cakes; Puddings, including baked fruit, crumbles, pies, sponge and rice puddings; Tarts and Meringues; Small Bakes; Creams, Custards & Compotes; and Herbal Teas. Enjoy baking a Spiced Carrot Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Mince Pies with an orange zest pastry. Baking is always indulgent and comforting but, with Amber, it can be nourishing too.
Author: Stanley Ginsberg Publisher: W. W. Norton & Company ISBN: 0393245225 Category : Cooking Languages : en Pages : 521
Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author: Amber Bird Publisher: Barycentre Press ISBN: 1945636017 Category : Fiction Languages : en Pages : 358
Book Description
In 2050, the world is a little denser, a little greyer, and a little more firmly under the corporate thumb. Wriggling carefully under that thumb, in their dimly lit flats, Katja and her friends have tended to walk the fine line between cyber criminals and cyber crusaders. For them, no physical reality compares to their lives built on lines of aggressive code. But then somebody blows up the office where Katja is pretending to be a well-behaved wage slave and jolts them into the concrete and clouds of corporeal Seattle. Of brains infiltrated by a clandestine threat. Can a handful of digital warriors win a war that stretches into the world on the flesh and blood side of their computer screens? Praise for Peace Fire "A smart, fun, fierce tale of geek revolution and high-stakes adventure." -Ernest Cline, Bestselling Author of Ready Player One
Author: Sarah Britton Publisher: Clarkson Potter ISBN: 0804185395 Category : Cooking Languages : en Pages : 585
Book Description
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.
Author: Chris Colby Publisher: Page Street Publishing ISBN: 1624142788 Category : Cooking Languages : en Pages : 274
Book Description
Your Comprehensive Guide to Brewing and Beyond If you’ve ever wanted to learn to brew beer from an expert, look no further. Award-winning homebrewer Chris Colby of Beer & Wine Journal offers recipes for every major style of beer to teach novice, intermediate and advanced brewers more about the craft and science of brewing. From classic styles like pale ales, IPAs, stouts and porters, to experimental beers such as oyster stout, bacon-smoked porter and jolly rancher watermelon wheat, brewers will learn more about brewing techniques and beer ingredients. Chris also shows how recipes can be modified to suit an individual brewer’s taste or to transform one beer style into a related style, creating a lot of different and fantastic beer options. Quench your thirst for brewing knowledge on a journey through 101 different beers, spanning all the major beer categories in the 2016 Beer Judge Certification Program (BJCP) guidelines and most in the Great American Beer Festival (GABF) guidelines.
Author: Roxana Jullapat Publisher: W. W. Norton & Company ISBN: 132400357X Category : Cooking Languages : en Pages : 521
Book Description
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Author: Zuza Zak
Author: Zuza Zak
Author: David Solmonson
Author: Randy Mosher
Author: Amber Homan
Author: Stanley Ginsberg
Author: Amber Bird
Author: Sarah Britton
Author: Chris Colby
Author: United States. Department of Agriculture
Author: Roxana Jullapat