Baking Secrets From The Bread Monk 2nd Edition

Whether you’re famous for your cinnamon rolls, a newbie baker, or just love culinary trivia, you’ll find this second edition of Baking Secrets from the Bread Monk hard to put down. Father Dominic, “The Bread Monk” of public television, has collected his favorite tips and tricks for baking, like how to choose the best pans, what to add to yeast to make it work faster, and the easiest way to roll out pizza crust. Discover substitutes for common ingredients (yes, you can make your own self-rising flour), hints for kitchen organization and storage, advice on the best tools for the job, and a plethora of fascinating historical facts and kitchen wisdom. What was the best thing before sliced bread? Who invented pretzels? What’s the point of those slashes in a baguette? Fr. Dominic will put you in the know.

Whether you're famous for your cinnamon rolls, a newbie baker or just love culinary trivia, you'll find this book hard to put down. Father Dominic, "The Bread Monk" of public television, has collected his favorite tips and tricks for baking, like how to choose the best pans, what to add to yeast to make it work faster, and the easiest way to roll out pizza crust. Baking Secrets from the Bread Monk includes substitutes for common ingredients (yes, you can make your own self-rising flour), hints for kitchen organization and storage, and a plethora of fascinating historical facts and kitchen wisdom. What was the best thing before sliced bread? Who invented pretzels? What's the point of those slashes in a baguette? Father Dominic will put you in the know.

Ever wish you had your favorite bread recipes all in one place? Father Dominic Garramone, the Bread Monk of public television, knows how you feel and has done something about it! The Breadhead Bible is a compilation of Father Dom’s favorite bread recipes, spanning from the three seasons of his PBS program Breaking Bread to new recipes he’s developed in recent years. Now you can find old favorites like Basic White Bread, Tomato Basil Focaccia, Honey Oatmeal Bread, and Chocolate Raspberry Scones all in one volume. Also included are previously unpublished recipes like Cheddar Chive Drop Biscuits, Diabetics’ No-Caraway Rye, and Best Ever Crescent Rolls. As usual, each recipe delivers detailed, easy-to-follow instructions with tips and techniques, along with heartwarming stories from Father Dom’s monastery and family.

A "Breadhead" is a dedicated baker, someone who bakes often, who thinks and dreams about bread and is not afraid to experiment. In this new book by Father Dominic ("The Bread Monk" of public television fame), you'll learn more than just basic techniquesyou'll find out why yeast behaves the way it does, how to substitute different flours in a recipe, and how to take a simple dough and make it extraordinary for a special occasion. Starting with tools of the trade (you need less than you think), Father Dom takes you through the baby steps of baking all the way to beautiful loaves that will amaze and delight your family and friends. Special attention is paid to kneading-a stumbling block for many beginning bakers-and simple shaping techniques that can make your loaves look terrific. You'll find braided loaves, flatbreads, pretzel bread and bagels, dinner rolls that look like roses, butterfly-shaped breakfast treats, and a muffin recipe that uses a secret ingredient: melted ice cream! And all in Father Dom's funny and friendly style of instruction, with helpful photos and illustrations. Father Dominic Garramone, OSB, former host of the PBS cooking show Breaking Bread with Father Dominic, has written six cookbooks, most recently Thursday Night Pizza. His first children's book, Brother Jerome and the Angels in the Bakery, was the recipient of the 2011 Christopher Award for children's books (ages 8 to 10) and the 2011 Catholic Press Association 1st Place Award for children's books.

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Sally’s Candy Addiction is jam-packed with 75 brand-new homemade sweets, complete with easy-to-follow recipes and stunning photography. Oh how sweet it is! If you’re a sugar lover and have always wanted to learn the secret to making homemade taffy, truffles, fudge, marshmallows, and more, then look no further. Food blogger and baking addict Sally McKenney—author of Sally’s Baking Addiction and Sally’s Cooking Addiction—takes a trip into candy land with the mission to make candy making easy for everyone. Sally gets you started by reviewing the tools, ingredients, and basic knowledge you’ll need to make amazing candy. She then gives fully illustrated, step-by-step recipes for a range of different types of candy, including: Classics like Candy Apples and Popcorn Balls Chocolate-covered treats like Strawberry Buttercreams and Peanut Butter Buckeyes Truffles in flavors such as Nutella and Lemon Cream Pie A variety of caramels, toffees, and brittles Candied nuts and other sweet treats Oh-so-fabulous fudge in Fluffernutter Swirl, Cranberry Pistachio, Cookies ’n’ Cream, and more Find candy-perfecting tricks and make-ahead tips throughout, plus a whole chapter dedicated to baked desserts that incorporate popular candies, including Whoppers Chocolate Chip Cookies, Brown Butter Caramel Rolo Brownies, and Butterfinger Scotcheroos. Sally's top tip for making candy? Have fun. It’s candy!

Note: This title is being reprinted as a spiralbound

Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: www.culturedfoodlife.com or follow Donna on her blog at www.blog.culturedfoodlife.com

"An invaluable guide for beginning bakers."—The New York Times An irresistible account of bread, bread baking, and one home baker’s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.