My Bread The Revolutionary No Work No Knead Method

Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393066304
Format: PDF, Kindle
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Outlines the author's method for creating no-knead, slow-rising artisanal breads in heavy preheated pots, sharing a variety of step-by-step recipes for such classics as a rustic Italian baguettes, the stirato and pizza Bianca.

Bread Making A Home Course

Author: Lauren Chattman
Publisher: Storey Publishing
ISBN: 1603427007
Format: PDF, Docs
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Treat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.

Cooking for Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 149192814X
Format: PDF, Kindle
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Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350�F/175�C and others at 375�F/190�C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Herv� This

Die Frau die Sterne fing

Author: Amy Brill
Publisher: Rowohlt Verlag GmbH
ISBN: 3644312214
Format: PDF
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Eine zarte Liebesgeschichte, inspiriert von der wahren Geschichte der amerikanischen Astronomin Maria Mitchell. 1845, Nantucket Island. Die 24-jährige Hannah führt ein streng geregeltes Leben. Ihre kleine Quäkergemeinde lebt hauptsächlich vom Walfang, und seit auch ihr Zwillingsbruder auf See ist, fühlt sich die wissbegierige junge Frau einsamer denn je. Tagsüber arbeitet sie in einer Leihbücherei, nachts aber widmet sie sich voller Eifer der Astronomie, die ihr Vater sie gelehrt hat. Sie hofft, eines Tages einen neuen Kometen zu entdecken und damit als anerkannte Wissenschaftlerin zu gelten. Eines Tages klopft es unverhofft an ihrer Tür. Der Matrose Isaac von den Azoren liegt mit seinem Schiff im Hafen vor Anker. Bis zur Weiterfahrt möchte er von Hannah alles über Navigation und Sternenkunde lernen. Hannah erklärt sich bereit, ihn zu unterweisen – und bald wird aus ihrer geteilten Begeisterung für die Astronomie Liebe. Eine Liebe, für die Hannah nur einen Weg sieht: Sie muss ihre Insel verlassen. Als sie jedoch eines Nachts tatsächlich einen Kometen am Himmel entdeckt, rückt plötzlich ein Traum in greifbare Nähe ... Die Geschichte einer mutigen Frau, die um ihr Recht auf Selbstbestimmung kämpft.

The Sullivan Street Bakery Cookbook

Author: Jim Lahey
Publisher: W. W. Norton & Company
ISBN: 0393247295
Format: PDF, Mobi
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New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

Parisian Charm School

Author: Jamie Cat Callan
Publisher: Penguin
ISBN: 1524704792
Format: PDF, ePub
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Discover what French women know about embracing that irresistible joie de vivre We all know that French women don't get fat. But their famous je ne sais quoi comes from more than just body type--something anyone can master: the old-fashioned art cultivating our inner beauty, confidence, and unique personal style, at any age. From savoring the everyday beauty around you to engaging in captivating conversations, playing dress-up, hosting impromptu dinner parties under the stars, and of course mastering the art of French flirting, the lively and inspiring lessons in this “syllabus” will help you rediscover your beautiful, fierce, romantic, engaging best self—to attract the best of everything into your life. Ready to embark on the adventure of your life? Parisian Charm School is in session….

My Berlin Kitchen

Author: Luisa Weiss
Publisher: Limes Verlag
ISBN: 3641109590
Format: PDF, ePub, Mobi
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Eine Frau, ihre Stadt und ein Rezept für die Liebe Als sie sich ins Kochen verliebte, war Luisa Weiss noch ein junges Mädchen. Der Tochter einer Italienerin und eines Amerikaners, geboren in Berlin, aufgewachsen in Boston, fiel es stets schwer, sich an einem Ort wirklich zugehörig zu fühlen, doch in der Küche wirkten ihre Sorgen kleiner. Die Suche nach ihren Wurzeln führte Luisa nach Paris (wo sie ihrer großen Liebe Max begegnete), nach New York (was die Beziehung zu Max beendete) – und immer wieder nach Berlin, denn die Sehnsucht nach dem Zuhause ihrer Kindheit ließ sie niemals los. Nach einer weiteren schmerzlichen Trennung wagte sie den Sprung ins Ungewisse und zog von New York in die deutsche Hauptstadt – um sich selbst zu finden und endlich auch die wahre Liebe ...

Cooked

Author: Michael Pollan
Publisher: Penguin
ISBN: 1101605464
Format: PDF, ePub, Mobi
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**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.

Was macht der Astronaut wenn er mal muss

Author: Mary Roach
Publisher:
ISBN: 9783499627903
Format: PDF, ePub, Docs
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Wenn es beim äMüssenä mal daneben geht, 14 Tage bei minimaler Hygiene im Raumanzug, seltsam anmutende Stresstests wie das Falten von Kranichen, Flüge im äKotzbomberä, Belastungstests an lebenden und toten Objekten u.a.: salopper und oft ironischer Blick hinter die Kulissen der Hochglanzraumfahrt.