Baking Books - Page 3

366 Delicious Ways to Cook Rice, Beans, and Grains

Andrea Chesman

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Rice & Grains

Customer Reviews:
Total reviews: 18 Average rating: 5.0 of 5

Editorial Review:

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

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Customer Reviews:
Total reviews: 33 Average rating: 4.5 of 5

A real breakthrough! 5 out of 5 stars.
2 of 3 people found this review helpful.

Since I came to the U.S. I started baking my own bread ( I couldn't take the crustless, squishy "wonderbreads" from the local supermarket). I did pretty well, but first with the "Breadbakers' Apprentice" and now the "Whole Grain Breads" I experienced a real breakthrough! Meanwhile I also adapt my old German bread baking recipes to Peter Reinhart's much better techniques and even opened up a little bakery supplying a local alternative food market.

Editorial Review:

With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling, The Culinary Institute of America (CIA)

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Customer Reviews:
Total reviews: 39 Average rating: 5.0 of 5

The First Serious Book for Chocolatiers 5 out of 5 stars.
2 of 2 people found this review helpful.

This book is a little pricey, but you get what you pay for. I am getting into the chocolate business and have a recent certificate in chocolate making. Of all of the books I have read on chocolate making, this one has the best lay out and photographs. The how to sections are easily read for the amateur but very comprehensive for those wishing to read further.

My chocolate bible 5 out of 5 stars.
0 of 0 people found this review helpful.

As a culinary student, my chocolates and confections class instructor relied heavily on this book to teach us recipes and techniques. My team has yet to fail in any of our candy making endeavors. :)

Part food-porn, and all instructional, if you're serious about making the best ganaches, chocolates and confections, look no further. This book is absolutely indespensible.

Editorial Review:

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens

Johnna Albi

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Customer Reviews:
Total reviews: 25 Average rating: 5.0 of 5

Editorial Review:

The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.

Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula

The Bread Lover's Bread Machine Cookbook

Beth Hensperger

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Customer Reviews:
Total reviews: 94 Average rating: 4.5 of 5

great book with some flaws 4 out of 5 stars.
4 of 4 people found this review helpful.

Years ago, when I first started baking home-made bread, I was introduced to this book. I remember liking this book a lot. It indeed provides in-depth information about bread-making especially by using the bread machine. It also has some great recipes that helped me make good bread; but some of the recipes didn't work well, as some other reviews have pointed out, maybe because they were not tested thoroughly. Over the years, I drifted away from this book and now my favorite bread baking book is from the King Arthur Flour company. I am not saying they are the only authority. But one thing, among others, that I learn from the King Arthur Flour cook books, is that serious bakers ALWAYS use weight rather than volume for baking. Because one person's one cup of flour, for example, is different from another person's. Bread machine baking, for one thing, requires high accuracy of the amount of each ingredient, since people have less leverage in fixing the dough especially if you finish the baking in the bread machine pan. I guess you can overcome this problem by experimenting many times to figure out how to use this book, which is what I did. Still, a better way for sure success is to measure by weight. Another thing I don't like about a lot of the recipes is that they are on the salty side. I just compared a 2-pound bread machine recipe from the King Arthur Flour website to a similar recipe in this book. A typical recipe in this book, except for sweet breads, calls for 2 teaspoon salt; while King Arthur Flour recipes use about 1 1/2 teaspoon salt or less. I imagine you can eat your bread with lots of jam or spread, but really it's too salty by itself to have 2t salt in a 2-pound loaf. Bread machines are a great invention. New bakers can finish everything in just one machine; More experienced bakers use the machine for dough and then finish with fancy-shaped bread in the oven. I heard those King Arthur Flour people develop their recipes using bread machines too. This is a great book by a great baker, but I think some home bakers are getting so serious these days that they would want more professional-grade recipes that ensure better success. Still I would recommend this book to any of my baking friends,as one of the recipe books they use, because of the variety of the bread recipes and detailed information.

Editorial Review:

A master baker's 300 favorite recipes.