The Homemade Flour Cookbook

The Homemade Flour Cookbook Author Erin Alderson
ISBN-10 9781592336005
Release 2014-06-01
Pages 224
Download Link Click Here

Flour is the new DIY ingredient in the kitchen. Home-ground flour is fresher, nutrient-dense and safer from cross-contamination and allergy-provoking preservatives. It also offers a wide variety of new flavours and options, from different grains to legumes, nuts and seeds. Moreover, grinding flour at home is surprisingly easy, versatile and inexpensive. Author Erin Alderson explores the different ways to make flour using electric and non-electric grinders, food processors and even coffee grinders, and uses her fresh flour in 100 delicious recipes. Try out great grain recipes such as Cheddar Rosemary Spelt Scones, Zucchini and Corn Empanadas, and Black Pepper Pasta with Goat Cheese and Pesto. The dozens of gluten-free recipes include Cheddar Jalapeno Quesadillas with Quinoa Tortillas and Buckwheat Dutch Baby with Maple Raspberries.



The Homemade Flour Cookbook

The Homemade Flour Cookbook Author Erin Alderson
ISBN-10 9781592336005
Release 2014-06-01
Pages 224
Download Link Click Here

Flour is the new DIY ingredient in the kitchen. Home-ground flour is fresher, nutrient-dense and safer from cross-contamination and allergy-provoking preservatives. It also offers a wide variety of new flavours and options, from different grains to legumes, nuts and seeds. Moreover, grinding flour at home is surprisingly easy, versatile and inexpensive. Author Erin Alderson explores the different ways to make flour using electric and non-electric grinders, food processors and even coffee grinders, and uses her fresh flour in 100 delicious recipes. Try out great grain recipes such as Cheddar Rosemary Spelt Scones, Zucchini and Corn Empanadas, and Black Pepper Pasta with Goat Cheese and Pesto. The dozens of gluten-free recipes include Cheddar Jalapeno Quesadillas with Quinoa Tortillas and Buckwheat Dutch Baby with Maple Raspberries.



Flour Power

Flour Power Author Marty Basey
ISBN-10 0895299593
Release 1999-11
Pages 192
Download Link Click Here

This thoroughly researched book explains how to mill flour to retain the nutrients in the grain. It provides simple recipes and explains how to work with bread machines.



Homegrown Whole Grains

Homegrown Whole Grains Author Sara Pitzer
ISBN-10 9781603421539
Release 2009
Pages 167
Download Link Click Here

A resource that has everything gardeners need to know to grow, harvest, store, grind, and cook small crops of nine types of whole grains also includes fifty recipes to bring whole grains to the family table. Original.



The Essential Home Ground Flour Book

The Essential Home Ground Flour Book Author Sue Becker
ISBN-10 0778805344
Release 2016-05-01
Pages 240
Download Link Click Here

The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs. This comprehensive how-to details the whole process behind home flour milling with features such as: The history of whole grains and grain anatomy Benefits of commercially milled flour vs home milled flour Tools and equipment for home flour milling Baking basics including mixing methods and techniques -- the importance of gluten and moisture Going with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat Nut flours such as almond Baking with freshly milled grains. There are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan. The Home Ground Flour Book is ideal for anyone who wants to create their own flours.



The Laurel s Kitchen Bread Book

The Laurel s Kitchen Bread Book Author Laurel Robertson
ISBN-10 9780307761163
Release 2011-03-02
Pages 464
Download Link Click Here

The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook". From the Trade Paperback edition.



The Easy Vegetarian Kitchen

The Easy Vegetarian Kitchen Author Erin Alderson
ISBN-10 9781592336586
Release 2015-04-15
Pages 192
Download Link Click Here

50 core meatless recipes as well as advice for how to fill your pantry with seasonal ingredients.



Whole Grain Baking Made Easy

Whole Grain Baking Made Easy Author Tabitha Alterman
ISBN-10 0760345988
Release 2015-01-15
Pages 160
Download Link Click Here

Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman, Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Alterman includes recipes for a wide array of flours and flour blends - from amaranth to millet to teff - as well as guidance on all aspects of home milling, such as choosing a mill and properly storing your grain and flour. With straightforward instructions and full-color photography, Alterman teaches home bakers age-old methods for making deliciously tender breads and cakes out of whole-grain flours. So whether you want to bake low-gluten goodies, maximize the nutrition in your baked goods, become more self-reliant, or experiment with heirloom or heritage grains, Whole Grain Baking Made Easy puts you in charge of the grains in your diet from start to finish.



Flavor Flours

Flavor Flours Author Alice Medrich
ISBN-10 9781579656423
Release 2014-10-28
Pages 368
Download Link Click Here

Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.



The Gluten Free Almond Flour Cookbook

The Gluten Free Almond Flour Cookbook Author Elana Amsterdam
ISBN-10 9781607745402
Release 2012-10-23
Pages 144
Download Link Click Here

The prevalence of celiac disease and gluten sensitivity among millions of adults and children has created the need for gluten-free recipes that are as nutritious and tasty as their traditional counterparts. Popular food blogger Elana Amsterdam offers ninety-nine family-friendly classics–from Pancakes to Eggplant Parmesan to Chocolate Cake–that feature her gluten-free ingredient of choice, almond flour. Because these recipes are low glycemic, low in cholesterol and dairy, and high in protein and fiber, they are also ideal for people with diabetes, obesity, and high cholesterol. So whether you’re looking for a quick breakfast treat, a comfort food entrée, or a showstopping dessert, The Gluten-Free Almond Flour Cookbook proves that gluten-free cooking can mean healthy eating for everyone.



Einkorn

Einkorn Author Carla Bartolucci
ISBN-10 9780804186483
Release 2015-08-04
Pages 240
Download Link Click Here

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity. The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential. With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.



Bread Revolution

Bread Revolution Author Peter Reinhart
ISBN-10 9781607746522
Release 2014-10-21
Pages 256
Download Link Click Here

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.



Charcuter a

Charcuter  a Author Jeffrey Weiss
ISBN-10 9781572847378
Release 2014-03-17
Pages 464
Download Link Click Here

Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain's charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.



Be the BBQ Pitmaster

Be the BBQ Pitmaster Author Will Budiaman
ISBN-10 1943451265
Release 2016-05-02
Pages 250
Download Link Click Here

You can pick the protein, switch the sides, and even swap the sauce--but when it comes to being a barbecue pitmaster there are three ingredients that you just can't do without: Meat. Smoke. And, most importantly, time. Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America's best barbecue, not just any ol' cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City's Brisket to the Smoked Pork Shoulder of the Carolinas. Prep time, cook time, serving size...a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat. 125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and desserts Regional barbecue style overviews and must-have barbecue basics Smoking recipes that range in difficulty so you can build your barbecue skill set Cook-off FAQs for upping your game and entering amateur competition Insider secrets from top pitmasters to develop your barbecue chops including: Memphis's own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled" and three-time James Beard "Best Southwest Chef" semifinalist and "Top Chef" contestant Chef John Tesar



Organic Gardening

Organic Gardening Author
ISBN-10 UOM:39015053577592
Release 1981-07
Pages
Download Link Click Here

Organic Gardening has been writing in one form or another for most of life. You can find so many inspiration from Organic Gardening also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Organic Gardening book for free.