one more slice sourdough bread pizza pasta and sweet pastries

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One More Slice

Author : Leila Lindholm
ISBN : 1504800699
Genre :
File Size : 34. 69 MB
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This is a cookbook to inspire and delight, with over 150 recipes and over 200 beautiful photographs, focused on wood fired pizza, pasta, bread, pancakes and waffles, as well as sweet desserts like ice cream, cheesecake and sweet pies.

A Piece Of Cake

Author : Leila Lindholm
ISBN : 1780094531
Genre : Baked products
File Size : 55. 87 MB
Format : PDF
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A piece of cake takes you on a colourful and mouthwatering journey through the international world of baking. In this book, which is aimed at the complete beginner as well as the experienced baker, TV chef Leila Lindholm reveals over 200 of her favourite recipes, covering everything from cookies, cupcakes, crumbles and birthday cakes to hearty loaves, typical Swedish crisp bread and the jams to spread on them. Leila also reveals her secret on how to vary basic recipes in different ways, offering a vast range of baking options.

Frommer S Hawaii On 50 A Day

Author : Faye Hammel
ISBN : WISC:89062160320
Genre : Travel
File Size : 70. 5 MB
Format : PDF, Mobi
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The New York Times Magazine

Author :
ISBN : STANFORD:36105006743947
Genre :
File Size : 63. 15 MB
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Flour Water Salt Yeast

Author : Ken Forkish
ISBN : 9781607742746
Genre : Cooking
File Size : 76. 22 MB
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From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.


Author :
ISBN : UCSC:32106009098234
Genre : California
File Size : 80. 86 MB
Format : PDF, Kindle
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The Food Lab Better Home Cooking Through Science

Author : J. Kenji López-Alt
ISBN : 9780393249866
Genre : Cooking
File Size : 31. 1 MB
Format : PDF, Docs
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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

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