The Art and Soul of Baking

The Art and Soul of Baking Author Cindy Mushet
ISBN-10 9780740773341
Year 2008-10-21
Pages 464
Language en
Publisher Andrews McMeel Publishing
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Presents a collection of recipes for a variety of baked goods along with information on equipment, ingredients, and baking methods.

Baking Kids Love

Baking Kids Love Author Sur La Table
ISBN-10 9780740783456
Year 2009-09-15
Pages 128
Language en
Publisher Andrews McMeel Publishing
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Full-color photographs and step-by-step instructions feature thirty receipes for baking desserts, including cookies, pies, quick and yeast breads, and cakes.

Simple Comforts

Simple Comforts Author Sur La Table
ISBN-10 9781449419790
Year 2011-09-09
Pages 144
Language en
Publisher Andrews McMeel Publishing
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Featuring recipes such as Cinnamon Streusel-Sour Cream Coffee Cake, Winter Vegetable Stew with Moroccan Flavors, Savory Meatloaf with Maple-Mustard Glaze and Rich Brown Gravy, Apple and Ginger Spiced Sweet Potatoes, and Old-Fashioned, Better-Than-Any-Box Butterscotch Pudding, Simple Comforts from Sur La Table lives up to its title. Inside a giftable trim package, 50 recipes are presented alongside full-color photographs and detailed instructions. Savory and sweet recipes include everything from breads and muffins to soups and stews, sandwiches, main courses, side dishes, and desserts. Dish up a dose of comfy goodness with Simple Comforts.

The Artisan Soul

The Artisan Soul Author Erwin Raphael McManus
ISBN-10 9780062270283
Year 2014-02-25
Pages 208
Language en
Publisher Harper Collins
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In The Artisan Soul, Erwin Raphael McManus, author, thought leader, and founder of MOSAIC in Los Angeles, pens a manifesto for human creativity and the beginning of a new renaissance. McManus not only calls us to reclaim our creative essence but reveals how we can craft our lives into a work of art. There are no shortcuts to quality, and McManus celebrates the spiritual process that can help us discover our true selves. McManus demonstrates that we all carry within us the essence of an artist. We all need to create, to be a part of a process that brings to the world something beautiful, good, and true, in order to allow our souls to come to life. It's not only the quality of the ingredients we use to build our lives that matter, but the care we bring to the process itself. Just like baking artisan bread, it's a process that's crafted over time. And God has something to say about how we craft our lives. With poignant, inspirational stories and insights from art, life, history, and scripture interspersed throughout, McManus walks readers through the process of crafting a life of beauty and wonder.

Baking Style

Baking Style Author Lisa Yockelson
ISBN-10 9780544177505
Year 2012-06-11
Pages 528
Language en
Publisher Houghton Mifflin Harcourt
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A dazzling celebration of the art and craft of baking In Baking Style, the award-winning author of Baking by Flavor and ChocolateChocolate, presents what has fascinated her during a lifetime of baking. In 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Lisa Yockelson is the award-winning author of Baking by Flavor and ChocolateChocolate. Her articles, essays, and recipes have appeared in national publications such as the Boston Globe, the Washington Post, and Gastronomica: The Journal of Food and Culture. At her interactive website and blog, bakingstylediary.com, she continues her art of essay-writing and recipe development for a welcoming community of bakers. Features 100 essays, more than 200 recipes, and 166 full-color images that invite discovery and inspire the home baker Explores bar, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson's uniquely intimate expression of the baking process.

The Moral Imagination

The Moral Imagination Author John Paul Lederach
ISBN-10 0198038941
Year 2005-01-20
Pages 216
Language en
Publisher Oxford University Press
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John Paul Lederach's work in the field of conciliation and mediation is internationally recognized. As founding Director of the Conflict Transformation Program and Institute of Peacebuilding at Eastern Mennonite University, he has provided consultation and direct mediation in a range of situations from the Miskito/Sandinista conflict in Nicaragua to Somalia, Northern Ireland, the Basque Country, and the Philippines. His influential 1997 book Building Peace has become a classic in the discipline. This new book represents his thinking and learning over the past several years. He explores the evolution of his understanding of peacebuilding by reflecting on his own experiences in the field. Peacebuilding, in his view, is both a learned skill and an art. Finding this art, he says, requires a worldview shift. Conflict professionals must envision their work as a creative act - an exercise of what Lederach terms the "moral imagination."

Nothing Fancy

Nothing Fancy Author Diana Kennedy
ISBN-10 9781477308288
Year 2016-04-19
Pages 230
Language en
Publisher University of Texas Press
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Diana Kennedy is the world’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country’s amazingly diverse and rich foodways. Kennedy’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy. This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia “cinnamon,” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on “cookbookese,” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.

The Art of French Pastry

The Art of French Pastry Author Jacquy Pfeiffer
ISBN-10 9780307959362
Year 2013-12-03
Pages 432
Language en
Publisher Knopf
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Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher. From the Hardcover edition.

SoulCalibur

SoulCalibur Author Namco Bandai Games
ISBN-10 1926778952
Year 2014-05-06
Pages 192
Language en
Publisher Udon Entertainment Corporation
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"...Collects the artwork of the ultimate weapons-based fighting game, SoulCalibur V. Included are character designs, rough concepts, storyboards, creator commentary, exclusive interviews, and more!"--Page [4] of cover.

Sweets

Sweets Author Patty Pinner
ISBN-10 9781580087988
Year 2006-08-01
Pages 166
Language en
Publisher Random House Digital, Inc.
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Pinner mixes her family's down-home maxims with recipes for magical concoctions in this collection of soul food desserts and memories. The book shares more than 100 desserts, from bourbon balls to sweet potato pone and down-home banana ice cream.

Jacques P pin Heart Soul in the Kitchen

Jacques P  pin Heart   Soul in the Kitchen Author Jacques Pépin
ISBN-10 9780544302266
Year 2015-10-06
Pages 448
Language en
Publisher Houghton Mifflin Harcourt
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In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

Tartine Bread

Tartine Bread Author Chad Robertson
ISBN-10 9781452100289
Year 2013-10-29
Pages 304
Language en
Publisher Chronicle Books
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For the home or professional bread-maker, this is the book . 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 Chad, 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.

Gifts Cooks Love

Gifts Cooks Love Author Diane Morgan
ISBN-10 9780740793509
Year 2010-09-28
Pages 192
Language en
Publisher Andrews McMeel Publishing
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From Orange Cardamom Marmalade and Salmon Gravlax to Rustic Rosemary Parmesan Crackers and Blueberry-Blackberry-Basil Margarita Puree, the recipes in 'Gifts Cooks Love' will help you create the perfect gift for any occasion. Some of the techniques include preserving fruits, dehydrating fresh mushrooms, smoking and curing meat and fish, and creating spirited beverages.

The Grand Central Baking Book

The Grand Central Baking Book Author Piper Davis
ISBN-10 9781580089531
Year 2009
Pages 208
Language en
Publisher Random House Digital, Inc.
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Sharing dozens of recipes from the Pacific Northwest artisan bakery, a volume of favorites includes instructions for homemade versions of buttermilk biscuits, rustic breads, cinnamon rolls, and more.

How Baking Works

How Baking Works Author Paula I. Figoni
ISBN-10 1118132343
Year 2011-04
Pages
Language en
Publisher John Wiley & Sons Incorporated
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The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.