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American Independent Baker

American Independent Baker PDF Author:
Publisher:
ISBN:
Category : Bakers and bakeries
Languages : en
Pages : 996

Book Description


American Independent Baker

American Independent Baker PDF Author:
Publisher:
ISBN:
Category : Bakers and bakeries
Languages : en
Pages : 996

Book Description


American Independent Baker

American Independent Baker PDF Author:
Publisher:
ISBN:
Category : Bakers and bakeries
Languages : en
Pages : 546

Book Description


The Rye Baker: Classic Breads from Europe and America

The Rye Baker: Classic Breads from Europe and America PDF 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.

American Cake

American Cake PDF Author: Anne Byrn
Publisher: Rodale
ISBN: 1623365430
Category : Cooking
Languages : en
Pages : 360

Book Description
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

American Independent Inventors in an Era of Corporate R&D

American Independent Inventors in an Era of Corporate R&D PDF Author: Eric S. Hintz
Publisher: MIT Press
ISBN: 0262365715
Category : Technology & Engineering
Languages : en
Pages : 369

Book Description
How America's individual inventors persisted alongside corporate R&D labs as an important source of inventions. During the nineteenth century, heroic individual inventors such as Thomas Edison and Alexander Graham Bell created entirely new industries while achieving widespread fame. However, by 1927, a New York Times editorial suggested that teams of corporate scientists at General Electric, AT&T, and DuPont had replaced the solitary "garret inventor" as the wellspring of invention. But these inventors never disappeared. In this book, Eric Hintz argues that lesser-known inventors such as Chester Carlson (Xerox photocopier), Samuel Ruben (Duracell batteries), and Earl Tupper (Tupperware) continued to develop important technologies throughout the twentieth century. Moreover, Hintz explains how independent inventors gradually fell from public view as corporate brands increasingly became associated with high-tech innovation. Focusing on the years from 1890 to 1950, Hintz documents how American independent inventors competed (and sometimes partnered) with their corporate rivals, adopted a variety of flexible commercialization strategies, established a series of short-lived professional groups, lobbied for fairer patent laws, and mobilized for two world wars. After 1950, the experiences of independent inventors generally mirrored the patterns of their predecessors, and they continued to be overshadowed during corporate R&D's postwar golden age. The independents enjoyed a resurgence, however, at the turn of the twenty-first century, as Apple's Steve Jobs and Shark Tank's Lori Greiner heralded a new generation of heroic inventor-entrepreneurs. By recovering the stories of a group once considered extinct, Hintz shows that independent inventors have long been—and remain—an important source of new technologies.

American Independent Cinema

American Independent Cinema PDF Author: Yannis Tzioumakis
Publisher: Edinburgh University Press
ISBN: 1474416853
Category : Performing Arts
Languages : en
Pages : 240

Book Description
A comparative analysis of key Islamic ity platforms and their debates

The No Sugar Baker's Cookbook of Healthy Living & No Regrets

The No Sugar Baker's Cookbook of Healthy Living & No Regrets PDF Author: Jayne Jones
Publisher:
ISBN: 9780578857695
Category :
Languages : en
Pages : 138

Book Description
After a life-threatening event, the No Sugar Baker rolled up her apron, changed her lifestyle and has quickly become one of America's favorite self-taught bakers. She shares her informative health experience and over one hundred recipes. She'll be your favorite, too!

Bien Cuit

Bien Cuit PDF Author: Zachary Golper
Publisher: Simon and Schuster
ISBN: 1942872232
Category : Cooking
Languages : en
Pages : 344

Book Description
One of the world's most celebrated bakers in America shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene. Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.

American Honey Producer

American Honey Producer PDF Author:
Publisher:
ISBN:
Category : Bee culture
Languages : en
Pages : 12

Book Description


Basic Information Sources on Bakery Products

Basic Information Sources on Bakery Products PDF Author: Margaret S. Stotz
Publisher:
ISBN:
Category :
Languages : en
Pages : 10

Book Description