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Dough: Simple Contemporary Bread

Dough: Simple Contemporary Bread
Author: Richard Bertinet
Publisher: Hachette UK
Total Pages: 375
Release: 2019-03-11
Genre: Cooking
ISBN: 0857837737

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Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.


Dough

Dough
Author: Mort Zachter
Publisher: University of Georgia Press
Total Pages: 190
Release: 2007
Genre: Biography & Autobiography
ISBN: 0820329347

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"In Dough, Zachter chronicles the life-altering discovery made at age thirty-six that he was heir to several million dollars his bachelor uncles had secretly amassed in stocks and bonds. Although initially elated, Zachter battled bitter memories of the long hours his mother worked at the bakery for no pay. And how could his own parents have kept the secret from him while he was a young married man, working his way through night school? As he cleans out his uncles' apartment, Zachter discovers clues about their personal lives that raise more questions than they answer. He also finds cake boxes packed with rolls of two-dollar bills and mattresses stuffed with coins.".


The Big Book of Easy Baking with Refrigerated Dough

The Big Book of Easy Baking with Refrigerated Dough
Author: Pillsbury Editors
Publisher: Houghton Mifflin Harcourt
Total Pages: 378
Release: 2014-09-16
Genre: Cooking
ISBN: 054433342X

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200 creative and delicious recipes, from main dishes to sweet treats, all made super easy with ready-to-use dough. Includes gluten-free options! There’s a simple secret any home baker can tap to enjoy the aroma of fabulous fresh baking in the kitchen without spending a lot of time and effort. With Pillsbury refrigerated dough, the hard part of baking is already done for you, making it possible to whip up rave-worthy appetizers, entrees, snacks, and desserts with minimal fuss. The creative recipes in this bountiful collection use ready-made pizza dough, biscuits, pie crusts, and cookie dough that convert magically to irresistible treats like Rustic Chicken Pot Pie, Gouda and Pear Pizza, Crunchy Monkey Bars, and even Jelly Doughnuts. Both new and experienced bakers will delight in the versatility of these 200 recipes, and those who want to bake gluten-free will find recipes using the new gluten-free doughs. Includes 100 photos


Who Ate All the Cookie Dough?

Who Ate All the Cookie Dough?
Author: Karen Beaumont
Publisher: Macmillan
Total Pages: 44
Release: 2008-05-27
Genre: Juvenile Fiction
ISBN: 9780805082678

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Kanga and her friends try to discover who ate all of her cookie dough.


Handbook of Dough Fermentations

Handbook of Dough Fermentations
Author: Karel Kulp
Publisher: CRC Press
Total Pages: 328
Release: 2003-05-20
Genre: Technology & Engineering
ISBN: 9780203911884

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Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.


Flour Water Salt Yeast

Flour Water Salt Yeast
Author: Ken Forkish
Publisher: Ten Speed Press
Total Pages: 274
Release: 2012-09-18
Genre: Cooking
ISBN: 1607742748

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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.


Two For The Dough

Two For The Dough
Author: Janet Evanovich
Publisher: Simon and Schuster
Total Pages: 302
Release: 1999-07-15
Genre: Fiction
ISBN: 0684868539

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From #1 New York Times bestselling author of Dirty Thirty and “most popular mystery writer alive” (The New York Times), Janet Evanovich’s Two for the Dough is irresistibly fun and powerful suspense entertainment featuring beloved bounty hunter Stephanie Plum. It's the return of Stephanie Plum, New Jersey’s “fugitive apprehension” agent (a.k.a. bounty hunter), introduced to us in the award-winning and bestselling novel One for the Money. Now Stephanie's back, armed with attitude—not to mention stun guns, defense sprays, killer flashlights, and her trusty .38, Stephanie is after a new bail jumper, Kenny Mancuso, a boy from Trenton’s burg. He’s fresh out of the army, suspiciously wealthy, and he’s just shot his best friend. With her bounty hunter pal Ranger stepping in occasionally to advise her, Stephanie staggers knee-deep in corpses and caskets as she traipses through back streets, dark alleys, and funeral parlors. And nobody knows funeral parlors better than Stephanie's irrepressible Grandma Mazur, a lady whose favorite pastime is grabbing a front-row seat at a neighborhood wake. So, Stephanie uses Grandma as a cover to follow leads, but loses control when Grandma warms to the action, packing a cool pistol. Much to the family’s chagrin, Stephanie and Granny may soon have the elusive Kenny in their sights. Fast-talking, slow-handed vice cop Joe Morelli joins in the case, since the prey happens to be his young cousin. And if the assignment calls for an automobile stakeout for two with the woman who puts his libido in overdrive, Morelli’s not one to object. Low on expertise but learning fast, high on resilience, and despite the help she gets from friends and relatives, Stephanie eventually must face the danger alone when embalmed body parts begin to arrive on her doorstep and she’s targeted for a nasty death by the most loathsome adversary she's ever encountered. Another case like this and she'll be a real pro.


Hello, Cookie Dough

Hello, Cookie Dough
Author: Kristen Tomlan
Publisher: Grand Central Publishing
Total Pages: 304
Release: 2019-10-15
Genre: Cooking
ISBN: 153874886X

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Safe-to-eat cookie doughs and baked treats from the creator of the world's first edible cookie dough shop Finally, you can eat cookie dough how you've always craved it: straight from the mixing bowl! In her rule-breaking first book, Kristen Tomlan, the Queen of Cookie Dough, spills her secrets about how to make cookie dough safe-to-eat and all of the best ways to enjoy it. Kristen is sharing 110 decadent recipes--a mix of fan favorites from her famous New York City confectionery and never-before-seen creations--each with an innovative twist. HELLO, COOKIE DOUGH is filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen's baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls' night in. This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a "no-no" to HELLO!


Tartine Bread

Tartine Bread
Author: Chad Robertson
Publisher: Chronicle Books
Total Pages: 307
Release: 2013-10-29
Genre: Cooking
ISBN: 1452100284

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The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad 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. Chad Robertson 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. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!


Way Too Much Challah Dough

Way Too Much Challah Dough
Author: Goldie Shulman
Publisher: Hachai Publishing
Total Pages: 34
Release: 2006
Genre: Baking
ISBN: 9781929628230

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When a girl makes challah for the first time and adds too much yeast to the recipe, the dough grows and grows; her grandmother reminds her of the importance of following directions. One challah recipe included.