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Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make--and enjoy--breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.… (plus d'informations)
jadler: For those of us who appreciate good quality, who want to do thing the good old-fashioned way and let it take its time, and not just getting things done quickly without considering the result.
Indeholder "Indledning", "En samling køkkennødvendigheder", "Ingredienser", "Hvor det kan købes", "Redskaber", "Om gær", "Almindelige retningslinjer for fremstilling af Tassajara gærdejsbrød", "I.", " (A) Røredejen blandes", " (B) Dejen sættes til hævning", " (C) Røredejsmetodens fordele", "II.", " (A) Olie, saldet og de tørre ingredienser foldes i", " (B) Dejen æltes", " (C) Dejen hæver og slås ned", " (D) Brødene formes", " (E) Før bagningen og bagning", " (F) Opbevaring", "Boller og andre former", "Brød med frugtfyld", "Gærdejsbrød", " 1. Tassajara gærdejsbrød", " 2. Rug-havregrynsbrød", " 3. Sesam med knækket hirse", " 4. Rugbrød med sur fløde", " 5. Rugbrød med kærnemælk og hvedemel", " 6. Svensk sommerrugbrød", " 7. Majsmels- og hirsebrød", " 8. Ris-sojabrød", " 9. Havregrynsbrød", " 10. Hirsebrød", " 11. Banan sandwichbrød", " 12. Rosinbrød", " 13. Nøddebrød", " 14. Frugtbrød", " 15. Ostebrød", " 16. Franskbrød", " 17. Tassajara gærdejsbrød med sødmælk", " 18. Æggevask", "Gærdejs finbrød", " 19. Morgenbrøds gærdej", " 20. Svenske tering", " 21. Kanelruller", " 22. Amerikanske valnødderuller", " 23. Muffins", " 24. Citronfletbrød", " 25. Norsk kaffekage", " 26. Kolacher", " Kolache-pynt og -fyld", " (A) Valmuefrøpynt (Birkespynt)", " (B) Smørglasur", " (C) Sveske eller abrikosfyld", " (D) Mandelpasta", " (E) Dadel- og mandelfyld", " 27. Flettet julebrød", "Usyrnet brød", " 28. Tibetansk bygbrød", " 29. Los Angeles usyrnet brød nr. 1", " 30. Los Angeles usyrnet brød nr. 2", " 31. Usyrnet Richie II", " 32. Usyrnet rug-havregrynsbrød", " 33. Usyrnet johannesbrød-daddelbrød", " 34. Usyrnet frugt- og nøddebrød", " 35. Uæltet usyrnet brød", " 36. Usyrnet hollandsk rugbrød", " 37. Vællingbrød", " 38. Alternativt Vællingbrød", " 39. Grødrestbrød", " 40. Vælling eller grødcrackers", " 41. Fladbrød af grødrester", " 42. Usyrnet brød med brune ris", "Surdejsbrød og pandekager", " 43. Surdejsbrød", " 44. Surdejsrugbrød", " 45. (Surdejs)franskbrød", " 46. Surdejspandekager", "Pandekager og andre sager man kan spise til morgenmad, frokost eller middag", " 47. Fuldkornshvedepandekager", " 48. Pandekager med appelsin", " 49. O-konomi-yaki", " 50. Hytteostpandekager", " 51. Æbleskiver", " 52. Flødescones", " 53. Mørdejskiks", " 54. Smørkuchen", " 55. Æggebagels", " 56. Valnøddekaffekage", "Muffins og lynbrød", " 57. Bygmelsmuffins", " 58. Majsbrød i tre lag", " 59. Boghvedemuffins", " 60. Fuldkornshvedemuffins og variationer", " 61. Variationer: muffins med mangler", " 62. Majsmuffins", " 63. Klidmuffins", " 64. Kernemælksmuffins", " 65. Kryddermuffins til festlige lejligheder", " 66. Frugtsaftsmuffins", " 67. Marmelade eller syltetøjsmuffins", " 68. Muffins med tørret frugt", " 69. Muffins med 'orientalske' krydderier", " 70. Muffins med nødder eller frø", " 71. Muffinsmiskmask", " 72. Kokosnød og gulerodskage", " 73. Æble- og nøddebrød (gærdejs)", " 74. Banan- og nøddebrød", " 75. Daddel- og nøddebrød", " 76. Honning- og valnøddebrød", "Desserter", " 77. Sprøde æbler", " 78. Ferskenkuchen", " 79. Tærte med sur fløde og frugtpynt", " 80. Piedej", " 81. Piedej uden fedtstof", " 82. Tærter", " 83. Ostesmåkager", " 84. Småkagestænger med tyrkisk kaffe", " 85. Honningstænger", " 86. Daddel-, figen- eller sveskestænger", " 87. Muren færdig småkager", " 88. Nøddegramssmåkager", " 89. Sesamslik", " 90. Johannesbrødsslik med frisk frugt", " 91. Johannesbrød-sesamslik med frisk frugt", " 92. Sesam Tofu", " 93. Flødeostekugler", " 94. Alfa Lucerneis eller Suzannejordbær", " 95. Senneps ingefærbrød", " 96. Frisk frugtkage", " 97. Vandringsmandens blanding", " 98. Tassajara granola", "Om Erward Brown", "Kilder", "Om Tassajara", "Noter".
Bog fra starten af "fuldkornsbevægelsen", så måske synes man ikke mere at det er så utroligt at lave brød af fuldkornsmel, men der er da nogle ok opskrifter her. ( )
Not just yeasted breads. Quick breads, muffins, the best pancakes ever... and many of the recipes suggest variations, to encourage those who like to improvise but need a little encouragement. A wonderful staple. ( )
This small beige book, first published in 1970 (my edition is the fifteenth printing of 1975, indicating its popularity) would not shout out amongst the glossy offerings in the bookshop. It doesn't need to , though as its reputation does the work. It revolutionised my baking. Ignore the recipes that talk about smooth, silky dough - that is likely to be too dry. Tassajara tells you not to be afraid of stickiness. This book was produced by the bakery at the heart of the Tassajara Zen community in Berkeley, California. Edward Espe Brown started the famous Green's Restaurant in California and is still a Zen teacher.
I received this book and a bread bowl for a wedding present. I have made bread from the basic sponge recipe and variations...We have enjoyed cinnamon rolls @ Christmas for the past 34 years so it is now a family tradition. The basic recipe can be made using ANY flour so I am experimenting on ways to make the sponge gluten free. When money was tight I could always make a loaf from scratch (flour was cheep). The process of kneeding the sponge is very relaxing. Enjoy! ( )
Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
"We need more cooks, not more cookbooks." Charles V. W. Brooks
Bread makes itself, by your kindness, with your help, with imagination running through you, with dough under hand, you are breadmaking itself, which is why breadmaking is so fulfilling and rewarding.
A recipe doesn't belong to anyone. Given to me, I give it to you. Only a guide, only a skeletal framework. You must fill in the flesh according to your nature and desire. Your life, your love will bring these words into full creation. This cannot be taught. You already know. So please cook, love, feel, create.
Dédicace
Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
DEDICATED with respect and appreciation to all my teachers past, present, and future: gods, men, and demons; beings, animate and inanimate living and dead, alive and dying.
Rock and Water Wind and Tree Bread Dough Rising
Vastly all Are patient with me.
Premiers mots
Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
Mix some flour with enough water to form a dough, a touch of salt perhaps; shape it, bake it, the result is bread in its simplest, most fundamental form:
coarse, crusty with rich true-spirited flavor that one soon learns to love and crave.
Citations
Derniers mots
Notice de désambigüisation
Directeur de publication
Courtes éloges de critiques
Langue d'origine
DDC/MDS canonique
LCC canonique
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Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make--and enjoy--breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.
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Bog fra starten af "fuldkornsbevægelsen", så måske synes man ikke mere at det er så utroligt at lave brød af fuldkornsmel, men der er da nogle ok opskrifter her. (