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Master the art of Dutch oven sweets! Award-winning chef Doug Martin uses easy-to-follow instructions and irresistible recipes to take you beyond basic cobblers and into the realm of gourmet delicacies, including his famous Chocolate Ganache Cake and the award-winning Tropical Dream Cake! With all the delicious Dutch oven flavor you love, these sweet treats will have your friends and family scraping the black pot clean.
Author: Doug Martin
When Kyra Bussanich realized she had to go gluten-free, she mourned the toasty morning muffins, moist birthday cakes, and fruity crumbles she thought she'd have to give up. Attending pastry school during the day, she used trial and error to re-create her favorite treats--sans gluten--at night. Word-of-mouth spread about her scrumptious confections, and soon Bussanich opened her very own Portland, Ore., bakery, Crave Bake Shop. When she competed against "regular" bakers on the Food Network's Cupcake Wars--and won!--she proved that gluten-free can taste just as good as the original. With delicious flavor combinations and unique recipes like Cherry White Chocolate Scones, Boston Cream Pie Cupcakes, and Mexican Chocolate Baked Alaska, this collection of 50 foolproof recipes invites home cooks to whip up sweet treats that everyone at the birthday party, brunch or potluck can enjoy.
Author: Kyra Bussanich
Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats.
Author: Yossy Arefi
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
Author: Chad Robertson
Everyone knows how to drink beer, but few know how to really taste it. Increase your enjoyment of every beer you drink with an understanding of the finer points of brewing, serving, tasting and food pairing. Beer lovers will discover the ingredients and brewing methods that make each brew unique and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for brews to try in more than 50 beer styles from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world's greatest drink!
Author: RANDALL MOSHER
Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.
Author: Stanley Fishman
Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat shows you how to prepare grassfed meat so it comes out tender and delicious every time.
Beef, bison, and lamb are at their healthy best when they have been fed only the food they were designed to eat — grass. This is the meat that humankind has thrived on for thousands of years. Now, people are rediscovering the health benefits and wonderful taste of these traditional meats. Tender Grassfed Meat adapts traditional ways of cooking grassfed meat for modern kitchens. The results have to be tasted to be believed.
Grassfed meat is leaner, denser, less watery, and far more flavorful than other meat. It must be cooked differently. All the recipes in this book have been specifically created and designed for grassfed meat, using only the best natural ingredients. The step-by-step recipes are detailed and easy to use.
Author: Stanley Fishman
In this definitive guide to vegan soups, award-winning chef Mark Reinfeld gives you all the tools and tips to create easy, flavorful meals-within 30 minutes or less. Prepare to feast upon a wide array of plant-based soups-from consommés to stews, chowders to raw and dessert soups. From a selection of stocks to irresistible toppings and accompaniments, these inspired recipes cover a broad spectrum, including:
Un-chicken Noodle; New England Chowder; Cheesy Cauliflower; Italian Pesto Soup with Gnocchi; Hot Pot with Soba Noodles, Seared Shiitake Mushrooms and Baby Bok Choy; Vietnamese Pho Real Bowl; BBQ Tempeh and Roasted Corn Stew; Golden Gazpacho with Saffron; Raw Chocolate Mint Soup with Raspberries; and many more.
Soups On! proves that you don't need meat or dairy-or a lot of time-to have a hearty, satisfying meal in a bowl!
Author: Mark Reinfeld
Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
Sidestep years of unwarranted trial and error and learn to bake like a professional without having to go to school, read book after book, or spend countless hours scouring the Internet searching for answers to your most pressing questions. With more than 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, and more than 200 tips and sidebars filled with invaluable information and troubleshooting advice, along with comprehensive, yet practical, explanations of ingredients, equipment and the entire bread-baking process, The Art Of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel and, ultimately, taste like a professional artisan baker.
The Art Of Baking Bread accomplishes what no other book does—teaching you what the professionals know but don’t tell you—and does so in a way that anyone can understand. In the end, you’ll possess exceptional know-how and confidence, as well as a precise, easy to understand blueprint for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and virtually any other variety that will make your bread the envy of every baker around—professional or otherwise.
Author: Matt Pellegrini
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Author: Sandor Ellix Katz
Most DIY cheesemaking books are hard to follow, complicated and confusing, and call for the use of packaged freeze-dried cultures, chemical additives and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools and the cheese cave. The 14 chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown, freeze-dried cultures. It also explores how GM technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Author: David Asher
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