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Author: M. P. Burns Publisher: Lulu.com ISBN: 1409211827 Category : Fiction Languages : en Pages : 369
Book Description
The author's autobiography, cast in fictional form, from boyhood through to Ordination and beyond, to his final relinquishing of the priesthood and at least partial disillusionment. The book tells of the heights and depths, the joys and sorrows; all the myriad elements which go into the making of that enigmatic being, the Catholic Priest. It sets out to be deeply, even brutally honest and informative, but entertaining too; a "hard-to-put-down good read". It is the author's hope that these aims have been achieved. Read the generous preview for a good taste.The author, M.P. Burns, was for some years a Catholic Priest who has written much on various aspects of his faith.
Author: M. P. Burns Publisher: Lulu.com ISBN: 1409211827 Category : Fiction Languages : en Pages : 369
Book Description
The author's autobiography, cast in fictional form, from boyhood through to Ordination and beyond, to his final relinquishing of the priesthood and at least partial disillusionment. The book tells of the heights and depths, the joys and sorrows; all the myriad elements which go into the making of that enigmatic being, the Catholic Priest. It sets out to be deeply, even brutally honest and informative, but entertaining too; a "hard-to-put-down good read". It is the author's hope that these aims have been achieved. Read the generous preview for a good taste.The author, M.P. Burns, was for some years a Catholic Priest who has written much on various aspects of his faith.
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: Alexandra Stafford Publisher: Clarkson Potter ISBN: 055345983X Category : Cooking Languages : en Pages : 258
Book Description
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
Author: Jessamyn Waldman Rodriguez Publisher: Clarkson Potter ISBN: 0804186170 Category : Cooking Languages : en Pages : 306
Book Description
Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands. Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
Author: Kathleen Weber Publisher: Artisan Books ISBN: 1579655319 Category : Cooking Languages : en Pages : 305
Book Description
Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.
Author: Albert F. Schmid Publisher: iUniverse ISBN: 1475973780 Category : Religion Languages : en Pages : 231
Book Description
In Yesterdays Reflections, author Albert F. Schmid invites us to consider the various holidays that are celebrated throughout the year. He provides interesting facts about each holiday and includes the religious origins of them where relevant because many of our holidays have a religious connection. He also explains important points about the holidays, such as why Easter is always on a Sunday and why Thanksgiving is always on the fourth Thursday in November. In addition, he includes devotionals on topics ranging from Contentment to God Is Where Love Is. Each devotional includes the pertinent Scriptures, a story to illustrate the point being made, and Schmids comments. For example, The Rear View Mirror tells the story of Grace, who remembers her fathers advice for driving in the snow: find a snow plow and follow it. When she encounters a blizzard, she does this; an hour later, the driver stops to make certain she is all right, as he had plowed a large parking lot, was moving on to the next business, and was concerned when he noticed that she was following him. We often become comfortable thinking that we can just follow the snow plow when in truth we need to learn to trust God and let Him lead the way. Yesterdays Reflections is an inspiring collection that reminds us that we are Christs ambassadors and that God expects each of us to live and act as though He is making His appeal through us. The best sermons are not preached; they are lived.
Author: Jonathyn J. Williams Publisher: Milton & Hugo LLC ISBN: Category : Religion Languages : en Pages : 179
Book Description
Welcome to the inspiring journey of Jonathyn J. Williams, a dynamic individual whose life story is as compelling as his literary works. Here's a glimpse into the life of this multifaceted author: Early Life and Roots: Jonathyn J. Williams was born and raised in the vibrant city of Dallas, Texas, on November 8th, 2001. As the youngest of three siblings, he grew up surrounded by a supportive and close-knit family that instilled in him values of compassion, determination, and faith. Educational Pursuits: Having graduated from North Forney High School, Jonathyn is currently pursuing his passion for marketing at Texas A&M University at San Antonio. As he works towards a Bachelor of Business Administration, he is not only shaping his academic future but also gaining insights that will undoubtedly influence his creative endeavors. Call to Ministry: In August of 2021, Jonathyn accepted his call to ministry, a pivotal moment that led him to relocate to San Antonio. This decision reflects his deep commitment to serving others and making a positive impact in the lives of those around him. Media Presence: Beyond the written word, Jonathyn J. Williams has made his mark in the media world. He has been a guest on numerous radio shows and podcasts, sharing his insights on a variety of topics and connecting with diverse audiences. Future Aspirations: Looking ahead, Jonathyn envisions a future where he not only pastors a church but also establishes the "Jonathyn J. Foundation." This foundation will serve as a haven for those in need, embodying his dedication to giving back to the community. In his personal life, Jonathyn dreams of marrying his beautiful girlfriend, Betzaida Diaz, and becoming a father. He is driven by a belief that anything is possible when guided by faith, with a conviction that placing God at the forefront paves the way for limitless possibilities. As Jonathyn J. Williams continues to pursue his academic and spiritual journey, he remains steadfast in utilizing the gifts and talents bestowed upon him to the fullest. Join him on this remarkable path where faith, literature, and purpose create a narrative that inspires and uplifts multitudes!
Author: Jonathan Stevens Publisher: Chelsea Green Publishing ISBN: 1645022617 Category : Cooking Languages : en Pages : 164
Book Description
"A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers “It’s impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing.”—Maurizio Leo, author of James Beard Award–winning The Perfect Loaf For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough. What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft. The Hungry Ghost Bread Book is a window onto one baker’s artisan approach to sourdough bread—the culmination of his time in the tide of dough. Sourdough, declares Stevens, is not a style of bread. It is bread. The sourdough starter—the microbial community used to inoculate bread dough—transforms flour into something truly digestible by humans, unlocking the nutrients that are otherwise inaccessible. Stevens’s unique approach to working with sourdough can be summed up by three tenets, each of which begins with “more.” More hydration, more fermentation, and more heat in the oven. Inside these pages, you’ll find tools, techniques, insights, short-cuts, ingredients, warnings, and a handful of haikus. You’ll find instructions for creating and nurturing your own sourdough starter, as well as formulas for a variety of loaves, flatbreads, crackers, folds, scones, bagels, and more, including: Eight-Grain Bread Fig & Sage Bread Potato-Thyme Fougasse Sesame-Spelt Crackers Rosemary Walnut Scones The results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder. "The Hungry Ghost feeds more than spirits with its spectacular breads."—Saveur (naming Hungry Ghost Bread a "Great American Bread Bakery")
Author: M. P. Burns
Author: M. P. Burns
Author: Sarah Britton
Author: Carole Lalli
Author: Amy Cecil
Author: Alexandra Stafford
Author: Jessamyn Waldman Rodriguez
Author: Kathleen Weber
Author: Albert F. Schmid
Author: Jonathyn J. Williams
Author: Jonathan Stevens