January 16, 2021

Download Ebook Free Modernist Bread

Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase
Author : Nathan Myhrvold
Publisher : Unknown
Release Date : 2017-11-07
Category :
Total pages :129
GET BOOK

Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

Modernist Bread at Home

Modernist Bread at Home
Author : Nathan Myhrvold,Francisco Migoya
Publisher : Unknown
Release Date : 2022-10-15
Category :
Total pages :129
GET BOOK

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine
Author : Nathan Myhrvold
Publisher : Unknown
Release Date : 2013
Category : Cooking
Total pages :312
GET BOOK

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Bread

Modernist Bread
Author : Nathan Myhrvold,Francisco Migoya
Publisher : Phaidon
Release Date : 2017
Category : Cooking
Total pages :2500
GET BOOK

"Making good bread is both an art and a science--Modernist Bread is a 2,642-page celebration of that and more, including bread's future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn't just about new recipes, though--it's about the way we think of bread from the ground up. In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world's most important foods in new and different ways. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor--all through more than 1,200 recipes and variations to master and inspire."--Publisher's web site.

Modernist Cuisine at Home

Modernist Cuisine at Home
Author : Maxime Bilet
Publisher : Unknown
Release Date : 2012
Category : Cooking
Total pages :129
GET BOOK

"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

The Elements of Dessert

The Elements of Dessert
Author : Francisco J. Migoya
Publisher : Wiley Global Education
Release Date : 2012-10-12
Category : Cooking
Total pages :544
GET BOOK

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.Ê He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.Ê Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.Ê Inspirational and instructive photographs display steps, techniques, and finished desserts. Ê

Health Care Administration

Health Care Administration
Author : Lawrence F. Wolper
Publisher : Jones & Bartlett Learning
Release Date : 2010-04-12
Category : Health & Fitness
Total pages :794
GET BOOK

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

The Modern Cafe

The Modern Cafe
Author : Francisco J. Migoya,Culinary Institute of America
Publisher : John Wiley & Sons
Release Date : 2009-12-30
Category : Business & Economics
Total pages :550
GET BOOK

A collection of recipes for many popular cafâe standards, including savory items, chocolates and confections, beverages, packaged retail items, and frozen desserts.

Living Bread

Living Bread
Author : Daniel Leader,Lauren Chattman
Publisher : Penguin
Release Date : 2019-10-01
Category : Cooking
Total pages :368
GET BOOK

2020 James Beard Award Winner The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."

Sea and Smoke

Sea and Smoke
Author : Blaine Wetzel,Joe Ray
Publisher : Running Press Adult
Release Date : 2015-10-27
Category : Cooking
Total pages :272
GET BOOK

Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest. The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.

Flour Water Salt Yeast

Flour Water Salt Yeast
Author : Ken Forkish
Publisher : Ten Speed Press
Release Date : 2012-09-18
Category : Cooking
Total pages :272
GET BOOK

NEW YORK TIMES BESTSELLER • 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. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

Bread Revolution

Bread Revolution
Author : Peter Reinhart
Publisher : Ten Speed Press
Release Date : 2014-10-21
Category : Cooking
Total pages :256
GET BOOK

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.

Baking with Steel

Baking with Steel
Author : Andris Lagsdin
Publisher : Voracious
Release Date : 2017-12-05
Category : Cooking
Total pages :288
GET BOOK

"Every decade or two, a revolutionary idea turns into a revolutionary product that actually does change the way we make our food." -- from the foreword by J. Kenji Lopez-Alt, bestselling author of The Food Lab A simple but transformative product that supercharges your home oven, the Baking Steel offers a whole new way to cook and bake that blows pizza stones and stovetop griddles away. With Baking with Steel, you'll harness this extraordinary tool to bake restaurant-quality baguettes, grill meats a la plancha, and enjoy pizza with a crust and char previously unimaginable outside a professional kitchen. "Baking With Steel is a fantastic companion for anyone with a Baking Steel, as it showcases its range of applications in the kitchen. From producing gorgeously cooked pizzas to perfectly seared steak and ice cream in minutes, Andris Lagsdin once again shows that there are many reasons to love the power of steel."-- Nathan Myhrvold, lead author of the award-winning Modernist Cuisine series

My Bread: The Revolutionary No-Work, No-Knead Method

My Bread: The Revolutionary No-Work, No-Knead Method
Author : Jim Lahey
Publisher : W. W. Norton & Company
Release Date : 2020-05-22
Category : Cooking
Total pages :224
GET BOOK

Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

Modern Jewish Baker: Challah, Babka, Bagels & More

Modern Jewish Baker: Challah, Babka, Bagels & More
Author : Shannon Sarna
Publisher : The Countryman Press
Release Date : 2017-09-05
Category : Cooking
Total pages :256
GET BOOK

Step-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include: Chocolate Chip Hamantaschen Tomato-Basil Challah Everything-Bagel Rugelach S’mores Babka Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.