Baking As Biography
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Author |
: Diane Tye |
Publisher |
: McGill-Queen's Press - MQUP |
Total Pages |
: 301 |
Release |
: 2010-08-10 |
ISBN-10 |
: 9780773581364 |
ISBN-13 |
: 0773581367 |
Rating |
: 4/5 (64 Downloads) |
Synopsis Baking as Biography by : Diane Tye
Hidden among the simple lists of ingredients and directions for everyday foods are surprising stories. In Baking as Biography, Diane Tye considers her mother's recipe collection, reading between the lines of the aging index cards to provide a candid and nuanced portrait of one woman's life as mother, minister's wife, and participant in local Maritime women's networks.
Author |
: Regula Ysewijn |
Publisher |
: Allen & Unwin |
Total Pages |
: 463 |
Release |
: 2020-04-15 |
ISBN-10 |
: 9781760873929 |
ISBN-13 |
: 1760873926 |
Rating |
: 4/5 (29 Downloads) |
Synopsis Oats in the North, Wheat from the South by : Regula Ysewijn
Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.
Author |
: Bryan Ford |
Publisher |
: Quarry Books |
Total Pages |
: 163 |
Release |
: 2020-06-16 |
ISBN-10 |
: 9781631598715 |
ISBN-13 |
: 1631598716 |
Rating |
: 4/5 (15 Downloads) |
Synopsis New World Sourdough by : Bryan Ford
Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
Author |
: Jerrelle Guy |
Publisher |
: Page Street Publishing |
Total Pages |
: 192 |
Release |
: 2018-02-06 |
ISBN-10 |
: 9781624145131 |
ISBN-13 |
: 1624145132 |
Rating |
: 4/5 (31 Downloads) |
Synopsis Black Girl Baking by : Jerrelle Guy
**2019 James Beard Foundation Book Award Nominee** "Black Girl Baking has a rhythm and a realness to it." - Carla Hall, Chef and television personality Invigorating and Creative Recipes to Ignite Your Senses For Jerrelle Guy, food has always been what has shaped her—her body, her character, her experiences and her palate. Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she’d rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal. Inspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma’s house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child. Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today. Escape everyday life and get lost in the aromas, sounds, sights, textures and tastes of Black Girl Baking.
Author |
: Anne Byrn |
Publisher |
: Rodale |
Total Pages |
: 528 |
Release |
: 2003-01-01 |
ISBN-10 |
: 1579546927 |
ISBN-13 |
: 9781579546922 |
Rating |
: 4/5 (27 Downloads) |
Synopsis The Cake Mix Doctor by : Anne Byrn
The cake mix doctor...doctors cake mixes to create more than 200 luscious desserts with from-scratch taste.
Author |
: Paul Hollywood |
Publisher |
: Bloomsbury Publishing |
Total Pages |
: 231 |
Release |
: 2014-09-11 |
ISBN-10 |
: 9781408841228 |
ISBN-13 |
: 1408841223 |
Rating |
: 4/5 (28 Downloads) |
Synopsis Paul Hollywood's Bread by : Paul Hollywood
Paul Hollywood is Britain's favourite master baker. His new book is all about bread - how to make it and how to use it. But while it's all very well making a lovely loaf of bread, can you guarantee that it won't be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it's going to get pushed aside and not eaten...? Well, maybe it's time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can become a savoury picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; flatbreads, which are a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best summer pudding you've ever tasted. Tying in with the BBC2 television series, Paul Hollywood's Bread is all that you could want from a book and more. Get baking!
Author |
: Abigail Johnson Dodge |
Publisher |
: Taunton Press |
Total Pages |
: 0 |
Release |
: 2015 |
ISBN-10 |
: 1621138100 |
ISBN-13 |
: 9781621138105 |
Rating |
: 4/5 (00 Downloads) |
Synopsis The Everyday Baker by : Abigail Johnson Dodge
"The Everyday Baker is the ultimate resource for anyone who likes, loves, or lives to bake. This definitive collection serves as a delicious roadmap through a baker's sweet and savory kitchen and includes over 176 foolproof, innovative recipes all featuring must-know tips and techniques, comprehensive instructions, 80 stunning photographs of the finished dishes, and almost 1,000 step-by-step photographs designed to revolutionize the home baking experience to help bakers of all skill levels bake with confidence and authority. So go ahead and roll up your sleeves, pull out the flour, heat up the oven, and get ready to wow your family, friends, or even customers with the best dessserts and baked goods of your life. Because when it comes to this particular brand of sweet success, it's all in the techniques, it's all in the flavors, it's all in the passion...and it's all in The Everyday Baker!,"--Amazon.com.
Author |
: Lily Haxworth Wallace |
Publisher |
: |
Total Pages |
: 268 |
Release |
: 1908 |
ISBN-10 |
: HARVARD:32044087431425 |
ISBN-13 |
: |
Rating |
: 4/5 (25 Downloads) |
Synopsis The Rumford Complete Cook Book by : Lily Haxworth Wallace
Author |
: Henry Notaker |
Publisher |
: Univ of California Press |
Total Pages |
: 400 |
Release |
: 2017-09-05 |
ISBN-10 |
: 9780520294004 |
ISBN-13 |
: 0520294009 |
Rating |
: 4/5 (04 Downloads) |
Synopsis A History of Cookbooks by : Henry Notaker
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future
Author |
: Toni Tipton-Martin |
Publisher |
: University of Texas Press |
Total Pages |
: 264 |
Release |
: 2022-07-01 |
ISBN-10 |
: 9781477326718 |
ISBN-13 |
: 1477326715 |
Rating |
: 4/5 (18 Downloads) |
Synopsis The Jemima Code by : Toni Tipton-Martin
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.