Author: Herman SteenPublisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 464
Book Description
Flour Milling in America
Author: Herman SteenPublisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 464
Book Description
The Roller Mill
Author: Mill City
Author: Minnesota Historical SocietyPublisher: Minnesota Historical Society Press
ISBN: 9780873514590
Category : History
Languages : en
Pages : 68
Book Description
Minneapolis rose in the 1850s along the shore of the Mississippi River's only waterfall and developed into a city driven by its mills. St. Anthony Falls and the riverfront were soon home to numerous mills which together produced enough flour to earn Minneaplis the nickname "Mill City".
The Young Mill-wright and Miller's Guide
Author: Oliver EvansPublisher:
ISBN:
Category : Flour mills
Languages : en
Pages : 466
Book Description
The U.S. Milling and Baking Industries
Author: Joy L. HarwoodPublisher:
ISBN:
Category : Baked products industry
Languages : en
Pages : 84
Book Description
Modern Flour Milling
Author: William R. VollerAmerican Hay, Flour and Feed Journal
Author: Flour Milling
Author: Petr Alekessvīch KozʹmīnPublisher:
ISBN:
Category : Flour-mills
Languages : en
Pages : 660
Book Description
American Miller
Author: Southern Ground
Author: Jennifer LapidusPublisher: Ten Speed Press
ISBN: 1984857487
Category : Cooking
Languages : en
Pages : 290
Book Description
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.”—Peter Reinhart, author of The Bread Baker’s Apprentice At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products. In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.