The Art And Science Of Dome Shaped Wood Fired Ovens

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The Art and Science of Dome-Shaped Wood-Fired Ovens

Author : Nesimi Ertuğrul
Publisher : CRC Press
ISBN 13 : 1003829104
Total Pages : 222 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis The Art and Science of Dome-Shaped Wood-Fired Ovens by : Nesimi Ertuğrul

Download or read book The Art and Science of Dome-Shaped Wood-Fired Ovens written by Nesimi Ertuğrul and published by CRC Press. This book was released on 2024-03-12 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Art and Science of Dome-Shaped Wood-Fired Ovens, from history to your backyard or commercial shop, is a carefully crafted guide that explains the tradition and science of wood-fired cooking. The book embarks on a historical journey, tracing the development of wood-fired ovens and their cultural significance. It then unravels the theory of heating and the burning behaviour of wood, making complex technical concepts accessible. Transitioning from theory to practice, the guide outlines the design and construction process of a wood-fired oven. It considers engineering aspects and locally available materials, emphasizing efficient, sustainable building. The book discusses essential cooking utensils and tools, shedding light on the entire cooking process, from fire-starting to ash disposal. In a unique chapter on data logging, readers are introduced to modern temperature monitoring techniques. It shows how managing thermal mass can expand the range of recipes beyond the commonly perceived breads and pizzas. Lastly, the book explores Turkish cuisine, debunking preconceptions and presenting a wide array of dishes suitable for wood-fired ovens. The recipes span from traditional Turkish to International cuisines and fusion recipes, equipping readers with the tools to broaden their culinary repertoire. This book serves as an indispensable resource for anyone interested in wood-fired cooking, blending historical context, technical insights, practical advice, and mouth-watering recipes into a compelling narrative. This comprehensive manual aims to bring wood-fired cooking into the heart of modern culinary practice.

The Art and Science of Dome-shaped Wood-fired Ovens

Author : Nesimi Ertugrul
Publisher :
ISBN 13 : 9781032640136
Total Pages : 0 pages
Book Rating : 4.6/5 (41 download)

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Book Synopsis The Art and Science of Dome-shaped Wood-fired Ovens by : Nesimi Ertugrul

Download or read book The Art and Science of Dome-shaped Wood-fired Ovens written by Nesimi Ertugrul and published by . This book was released on 2024 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Wood fired ovens are extensively used in restaurants and are constructed in backyards all around the world. However, their technical designs and performance using modern analysis tools have been poorly studied. In a scientifically rigorous fashion, this book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for bread products. In addition, the book presents selected Turkish recipes and fusion cooking techniques"--

The Art of Wood-Fired Cooking

Author : Andrea Mugnaini
Publisher : Gibbs Smith
ISBN 13 : 1423614550
Total Pages : 194 pages
Book Rating : 4.4/5 (236 download)

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Book Synopsis The Art of Wood-Fired Cooking by : Andrea Mugnaini

Download or read book The Art of Wood-Fired Cooking written by Andrea Mugnaini and published by Gibbs Smith. This book was released on 2010-05-01 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guide to using an outdoor oven “skillfully guides the reader” with photos, directions, and recipes for everything from pizza to poultry (Alice Waters). Andrea Mugnaini has spent over twenty years perfecting the craft of wood-fired cooking. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking—and her oven importing company has brought the Italian style of cooking and living to America. The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. Mugnaini reveals the methods she has been teaching through her classes—and shares delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries

Build Your Own Earth Oven

Author : Kiko Denzer
Publisher :
ISBN 13 : 9780967984674
Total Pages : 0 pages
Book Rating : 4.9/5 (846 download)

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Book Synopsis Build Your Own Earth Oven by : Kiko Denzer

Download or read book Build Your Own Earth Oven written by Kiko Denzer and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: - the serious or aspiring baker who wants the best low-cost bread oven, to - gardeners who want a centerpiece for a beautiful outdoor kitchen, to - outdoor chefs, to - creative people interested in low-cost materials and simple technology, to - teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with everyone from third-graders to adults). Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up. Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours. Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.

From the Wood-Fired Oven

Author : Richard Miscovich
Publisher : Chelsea Green Publishing
ISBN 13 : 1603583297
Total Pages : 354 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis From the Wood-Fired Oven by : Richard Miscovich

Download or read book From the Wood-Fired Oven written by Richard Miscovich and published by Chelsea Green Publishing. This book was released on 2013-10-03 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic—dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes."—Peter Reinhart, author of The Bread Baker’s Apprentice In the last several years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, steaming, braising, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood-Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times. *Author Richard Miscovich and From the Wood-Fired Oven have been mentioned or featured in the New York Times, Saveur, Bon Appétit, NPR's "The Splendid Table", the Boston Globe and the Los Angeles Times

Cook, Taste, Learn

Author : Guy Crosby
Publisher : Columbia University Press
ISBN 13 : 0231550057
Total Pages : 351 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Cook, Taste, Learn by : Guy Crosby

Download or read book Cook, Taste, Learn written by Guy Crosby and published by Columbia University Press. This book was released on 2019-12-10 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

Embers & Loaves

Author : Barrett Williams
Publisher : Barrett Williams
ISBN 13 :
Total Pages : 85 pages
Book Rating : 4./5 ( download)

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Book Synopsis Embers & Loaves by : Barrett Williams

Download or read book Embers & Loaves written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-08 with total page 85 pages. Available in PDF, EPUB and Kindle. Book excerpt: Immerse yourself in the captivating world of traditional baking with "Embers & Loaves," your transformative guide to the time-honored art of wood-fired bread baking. Whether you’re a seasoned baker seeking a deeper connection with your craft or a newcomer with a passion for authenticity, this comprehensive exploration beckons you to stoke the fires of mastery. Embark on a satisfying journey that illuminates The Essence of Wood-Fired Baking, where the allure of crackling flames and the warm glow of the hearth awaits. Discover the rich History and Tradition of Wood-Fired Ovens, and delve into the resounding appeal of a perfectly baked loaf, where the wood's essence becomes an intrinsic part of the flavor profile. Master the Fundamentals of Wood as Fuel, translating the raw energy of nature into the ultimate crackling crust and pillowy crumb. Navigate the detailed Anatomy of a Wood-Fired Oven, acquiring knowledge of their structure and design, gaining insights on optimized heat retention, and unraveling the role of the oven door and hearth in your baking triumphs. Master the intricate Science of Wood-Fired Bread Baking, from the dynamic dance of heat to the Maillard Reaction that paints each loaf with its golden hue. Prepare to engage with artisanal heritage as you explore beloved classics from the tangy depths of Sourdough to the robust tradition of Rye, and the airy temptation of Ciabatta. Seamlessly leads you toward refining your skills with the hands-on creation and handling of dough, proofing strategies, and artistic scoring techniques. Envision elevating your flavors using the delicate dance of Smoke, where you'll learn to balance this ingredient just as skillfully as salt or yeast. "Embers & Loaves" guides you through Cooling, Storing, and Serving with the same care and attention required for the bake itself, ensuring your wood-fired creations captivate the senses from crust to crumb. Address Baking Issues with confidence as you diagnose and troubleshoot with a seasoned eye, turning potential pitfalls into stepping stones for baking prowess. Beyond the oven, nurtures your passion into community and tradition, inspiring you to Build a Wood-Fired Bread Community and explore Sustainable Practices that ensure the flame of this ancient craft burns brightly into the future. Within lies not just recipes or methods, but a manifesto for all who dream of embracing a more profound artisanal expression in every loaf they bake. Kindle your culinary imagination, harness the primal force of fire, and surrender to the transformation that awaits with "Embers & Loaves," where the ashes of tradition fuel the flavorful future of wood-fired artisanal bread.

From the Wood-fired Oven

Author : Richard Miscovich
Publisher : Chelsea Green Publishing
ISBN 13 : 1603583289
Total Pages : 355 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis From the Wood-fired Oven by : Richard Miscovich

Download or read book From the Wood-fired Oven written by Richard Miscovich and published by Chelsea Green Publishing. This book was released on 2013 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first--pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: - Making pizza and other live-fire flatbreads; - Roasting fish and meats; - Grilling, steaming, braising, and frying; - Baking pastry and other recipes beyond breads; - Rendering animal fats and clarifying butter; - Food dehydration and infusing oils; - And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

Flames of Flavor

Author : Barrett Williams
Publisher : Barrett Williams
ISBN 13 :
Total Pages : 90 pages
Book Rating : 4./5 ( download)

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Book Synopsis Flames of Flavor by : Barrett Williams

Download or read book Flames of Flavor written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-08 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt: Step into the warm embrace of tradition and dive into the sizzling world of wood-fired cooking with "Flames of Flavor," the ultimate eBook that ignites the passion of culinary aficionados and novices alike. Unravel the art of transforming simple ingredients into aromatic masterpieces through the robust character of fire and wood. Embark on a journey that traces the origins of this ancient cooking method in "Discovering the Wood-Fired Oven," where history conspires with modernity, bringing timeless techniques to your very own backyard. With "Flames of Flavor," you're not just curating recipes, you're cultivating an experience rich in heritage and savory splendor. Experience the heart of wood-fired cooking in "The Science of Heat." Here, you will understand conduction, convection, and radiation not as abstract concepts, but as practical tools to wield the wild dance of flames. Master the intricacies of temperature control and optimize the combustion of different wood types to elevate your culinary craft. Embrace the meticulous joy of setup and selection with "Setting Up Your Wood-Fired Oven" and refine your skill in "Wood Selection and Preparation." Every aspect of your environment sets the stage for a gastronomic ballet, where each quadrant of heat shapes the destiny of every dish. Let "Mastering the Flame" be your guide to precision and artistry while "Cooking Techniques and Methodologies" unfolds the secrets to succulent roasts and delectable bakes. Whether it's turning humble bread into crusty loaves of delight in "Baking Breads and Pizzas" or creating char-kissed, plant-based concoctions in "Vegetables and Plant-Based Dishes," each chapter serves as a stepping stone to culinary greatness. With "Flames of Flavor," seafood savants and sweet tooths rejoice under chapters like "Seafood Specialties" and "Wood-Fired Desserts," revealing sumptuous secrets that astonish and delight. Meanwhile, "Integrating World Cuisines" brings a treasure trove of flavors from across the globe, right to the heart of your home. Advance from casual cook to a connoisseur of the flame with "Crafting Your Wood-Fired Menu," perfecting the orchestration of an entire feast, suited for any occasion – all done through the elemental essence of wood fire. Plus, become the soul of any social gathering with "Hosting Wood-Fired Events," ensuring every meal becomes a memorable fiesta. "Flames of Flavor" is not merely a catalogue of recipes, it is a manifesto of the senses, a vibrant voyage through smoky aromas and sizzling sounds that insists on innovation and respects tradition. This is where your wood-fired dreams kindle into reality, transforming every meal into an alchemical transformation from raw to ravishing. Let the ancient wisdom of fire guide your hand – unleash the full potential of your culinary prowess, one crackling flame at a time.

Build Your Own Barrel Oven

Author : Max Edleson
Publisher : Green Books
ISBN 13 : 9780967984698
Total Pages : 0 pages
Book Rating : 4.9/5 (846 download)

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Book Synopsis Build Your Own Barrel Oven by : Max Edleson

Download or read book Build Your Own Barrel Oven written by Max Edleson and published by Green Books. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a comprehensive guide for planning and building a practical, efficient and affordable wood-fired oven. The Barrel Oven offers surprising convenience because it is hot and ready to bake in within 15-20 minutes and is easy to maintain at a constant temperature. Follow this step-by-step guide to transform local, low-cost materials and the sun's energy into good food.

The Bread Ovens of Quebec

Author : Lise Boily-Blanchette
Publisher : National Museum of Man
ISBN 13 :
Total Pages : 148 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis The Bread Ovens of Quebec by : Lise Boily-Blanchette

Download or read book The Bread Ovens of Quebec written by Lise Boily-Blanchette and published by National Museum of Man. This book was released on 1979 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

BREAD EARTH AND FIRE: EARTH OVENS AND ARTISAN BREADS

Author : Stuart Silverstein
Publisher : Lulu.com
ISBN 13 : 130098757X
Total Pages : 298 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis BREAD EARTH AND FIRE: EARTH OVENS AND ARTISAN BREADS by : Stuart Silverstein

Download or read book BREAD EARTH AND FIRE: EARTH OVENS AND ARTISAN BREADS written by Stuart Silverstein and published by Lulu.com. This book was released on with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Mastering Pizza

Author : Marc Vetri
Publisher : Ten Speed Press
ISBN 13 : 0399579230
Total Pages : 272 pages
Book Rating : 4.3/5 (995 download)

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Book Synopsis Mastering Pizza by : Marc Vetri

Download or read book Mastering Pizza written by Marc Vetri and published by Ten Speed Press. This book was released on 2018-08-28 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

The Bread Builders

Author : Alan Scott
Publisher : Chelsea Green Publishing
ISBN 13 : 1603580131
Total Pages : 282 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis The Bread Builders by : Alan Scott

Download or read book The Bread Builders written by Alan Scott and published by Chelsea Green Publishing. This book was released on 1999-07-01 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

The Sourdough School

Author : Vanessa Kimbell
Publisher : Kyle Books
ISBN 13 : 0857835084
Total Pages : 452 pages
Book Rating : 4.8/5 (578 download)

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Book Synopsis The Sourdough School by : Vanessa Kimbell

Download or read book The Sourdough School written by Vanessa Kimbell and published by Kyle Books. This book was released on 2018-04-05 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

BakeWise

Author : Shirley O. Corriher
Publisher : Simon and Schuster
ISBN 13 : 1416560831
Total Pages : 546 pages
Book Rating : 4.4/5 (165 download)

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Book Synopsis BakeWise by : Shirley O. Corriher

Download or read book BakeWise written by Shirley O. Corriher and published by Simon and Schuster. This book was released on 2008-10-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.

The Turkish Cookbook

Author : Musa Dagdeviren
Publisher : Phaidon Press
ISBN 13 : 9780714878157
Total Pages : 0 pages
Book Rating : 4.8/5 (781 download)

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Book Synopsis The Turkish Cookbook by : Musa Dagdeviren

Download or read book The Turkish Cookbook written by Musa Dagdeviren and published by Phaidon Press. This book was released on 2019-04-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.