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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

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Genre: Cooking
Author: Thomas McNaughton
Publisher: Ten Speed Press
Release: 2014-09-30
File: 288 Pages
ISBN-13: 9781607744719

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A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.

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Genre: Cooking
Author: Ken Forkish
Publisher: Random House Digital, Inc.
Release: 2012
File: 265 Pages
ISBN-13: 9781607742739

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This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

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Genre: Reference
Author: Stanley P. Cauvain
Publisher: DEStech Publications, Inc
Release: 2009
File: 498 Pages
ISBN-13: 9781932078992

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From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

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Genre:
Author: Global Dogan
Publisher: amekad books
Release: 2012-09-17
File: Pages
ISBN-13:

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Genre: Pizza
Author: Associazione Verace Pizza Napoletana
Publisher:
Release: 2013
File: 263 Pages
ISBN-13: 8897564380

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Genre: Hydraulic engineering
Author: Joseph Glynn
Publisher:
Release: 1871
File: 162 Pages
ISBN-13: UCAL:$B262316

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Genre: Hydraulic motors
Author: Joseph Glynn
Publisher:
Release: 1866
File: 162 Pages
ISBN-13: PRNC:32101045736640

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This series builds on the Nelson Science and Nelson Balanced Science series. It was developed for those studying for a Double or Triple Award at GCSE. It includes coverage of all the major GCSE science specifications, a range of case studies and other materials to further develop ideas and evidence in science and a range of questions including actual examination questions.

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Genre: Science
Author: John S. Holman
Publisher: Nelson Thornes
Release: 2001
File: 314 Pages
ISBN-13: 0748762396

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Genre: Cake
Author: Vivien Huei-Yen Wang
Publisher:
Release: 1963
File: 106 Pages
ISBN-13: CORNELL:31924003573551

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Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

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Genre: Technology & Engineering
Author: Victor R. Preedy
Publisher: Academic Press
Release: 2011-02-17
File: 542 Pages
ISBN-13: 0123808871

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