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For 30+ brand-new recipes and expanded ‘Tips and Techniques’, check out The New Artisan Bread in Five Minutes a Day, on sale now. This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.
For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Beautifully-produced and laden with gorgeous full page images, a compendium of mouth-watering recipes that pay tribute to a disappearing era At 95 years old, the lovely Dulcie May Booker shares her 76 best recipes and cooking tips in this handsome volume peppered with reminiscences and photographs of her life as dressmaker, market gardener, and homemaker extraordinaire. Compiled by Dulcie's granddaughter, talented "foodie" Natalie Oldfield, this cookbook will satisfy the current interest in traditional cookery in a personal way, by focusing on one woman's authentic, tried-and-true versions of everyone's favorite dishes. Many will be able to identify with Dulcie's story of a life filled with "labors of love" and sustained by land and sea?or recognize it as similar to that of their own "Gran." Containing easy-to-follow instructions on how to make Dulcie's excellent, classic fare?from hearty fisherman breakfasts to dance supper dainties, as well as Dulcie's secrets to award winning baking, cooking, and preserves?Gran's Kitchen is practical nostalgia. Continuing the home cooks' tradition of sharing recipes with each other, tucked in with Dulcie's recipes are favorites from family and friends, some old, some new.
The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
This is a biography of Earthopolis, the only Urban Planet we know of. It is a history of how cities gave humans immense power over Earth, for good and for ill. Carl Nightingale takes readers on a sweeping six-continent, six-millennia tour of the world's cities, culminating in the last 250 years, when we vastly accelerated our planetary realms of action, habitat, and impact, courting dangerous new consequences and opening prospects for new hope. In Earthopolis we peek into our cities' homes, neighborhoods, streets, shops, eating houses, squares, marketplaces, religious sites, schools, universities, offices, monuments, docklands, and airports to discover connections between small spaces and the largest things we have built. The book exposes the Urban Planet's deep inequalities of power, wealth, access to knowledge, class, race, gender, sexuality, religion and nation. It asks us to draw on the most just and democratic moments of Earthopolis's past to rescue its future.
As the United States transformed into an industrial superpower, American socialists faced the vexing question of how to approach race. Lorenzo Costaguta balances intellectual and institutional history to illuminate the clash between two major points of view. On one side, white supremacists believed labor should accept and apply the ascendant tenets of scientific theories of race. But others stood with International Workingmen’s Association leaders J. P. McDonnell and F. A. Sorge in rejecting the idea that racial and ethnic division influenced worker-employer relations, arguing instead that class played the preeminent role. Costaguta charts the socialist movement’s journey through the conflict and down a path that ultimately abandoned scientific racism in favor of an internationalist class-focused and racial-conscious American socialism. As he shows, the shift relied on a strong immigrant influence personified by the cosmopolitan Marxist thinker and future IWW cofounder Daniel De Leon. The class-focused movement that emerged became American socialism’s most common approach to race in the twentieth century and beyond.
Counting the costs of whiteness in the American past and present.
Explores how modern folklore, through its preservation of ballads and folktales, supplements our understanding of the oral tradition and enhances our knowledge of early literature.