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Cookbooks
Author: Laurel Robertson
ISBN: 084466748X
Subcategory: Baking
Publisher Peter Smith Pub Inc (June 1, 1994)
Language English
Category: Cookbooks
Rating: 4.2
Votes: 662
ePUB size: 1231 kb
FB2 size: 1181 kb
DJVU size: 1821 kb
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eBook The Laurel's Kitchen Bread Book download

by Laurel Robertson


FREE shipping on qualifying offers. The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful.

FREE shipping on qualifying offers.

Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.

New The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.

Электронная книга "The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking: A Baking Book", Laurel Robertson, Carol Flinders, Bronwen Godfrey. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking: A Baking Book" для чтения в офлайн-режиме.

Laurel's Kitchen is a vegetarian cookbook, first published in 1976, that contributed to the increasing awareness of vegetarian eating in the US. Its authors were Laurel Robertson, Carol Flinders, and Bronwen Godfrey, and its subtitle was a handb. Its authors were Laurel Robertson, Carol Flinders, and Bronwen Godfrey, and its subtitle was a handbook for vegetarian cookery & nutrition. It had the same subtitle and the same first two authors, and Brian Ruppenthal was the new third author.

Laurel eschews dogmatic arguments about whole grain baking. In addition to her recipes, the writing style of the book reminds me of 'Laurel's Kitchen', her all-around vegetarian cookbook. She acknowledges that we all have busy daily schedules with families and work. Better than any whole grain book I've seen, she illustrates that whole grain baking can become an integrated part of a working person's life. Several years after its release, this cookbook remains the most practical and useful guide to whole-grain cooking.

To hundreds of thousands, Laurel Robertson has become a guiding spirit whose kitchen symbolizes whole-food cookery at its best. She is the author of Laurel’s Kitchen, a vegetarian cookbook first published in 1976 that was a major contributor to the increasing awareness of vegetarian eating in the United States. With her co-contributors, including Carol Flinders, Bronwen Godfrey, and Brian Ruppenthal, she has written several more Laurel’s Kitchen books, including The Laurel’s Kitchen Bread Book, Laurel’s Kitchen Recipes, and Laurel’s Kitchen Caring. Библиографические данные.

The Laurel's Kitchen Bread Book. To read this book, upload an EPUB or FB2 file to Bookmate.

Books related to The Laurel's Kitchen Bread Book. by Laurel Robertson,Carol Flinders,Bronwen Godfrey.

товар 2 The New Laurels Kitchen by Laurel Robertson, Carol L. Flinders, Brian Ruppentha -The New . The New Laurel's Kitchen

товар 2 The New Laurels Kitchen by Laurel Robertson, Carol L. Flinders, Brian Ruppentha -The New Laurels Kitchen by Laurel Robertson, Carol L. Flinders, Brian Ruppentha. 228,58 RUB. Бесплатная доставка. товар 3 NEW - The New Laurel's Kitchen: A Cookbook -NEW - The New Laurel's Kitchen: A Cookbook. The New Laurel's Kitchen. I had this volume back in the 70's and it was part of a small library I put together that saved my son's life because of food intolerances to items in the American diet that are hard to avoid. I lost this book during one of my moves and am very glad to have found this updated version. The information in this book is more than worth the price.

GAMER
After I bought a grain mill for my kitchen so I can grind my own fresh, whole grain flours, I searched for a book that would teach me how to make bread and other things with it. This book was recommended by people in baking forums and I'm so happy I bought it. It's a wonderful resource for learning about the nuances of baking with whole grain wheat flour, and the way the first recipe is written ("A Loaf for Learning") you're set up for success the way the instructions walk you through everything.

One section I particularly love is the Quick Breads. The authors talk about how most quick bread recipes are loaded with fat and sugar, and they provide alternatives to the typical formulas that are just as tasty. The Small Wonders section is also great because there are so many different types of small breads to make from dinner rolls to pocket bread.

This book is my go-to reference for baking with homemade flour, and has helped make a solid foundation for exploring and adapting these recipes and others. I like to experiment with different ingredients and combos, and The Laurel's Kitchen Bread Book is my trusty sidekick. It helped inspire me to write my own whole grain baking book (which is much more of a quick-start guide than an in-depth approach like this one) because I want everyone to enjoy the benefits of baking with whole grain flour!

If you're getting started with baking with homemade wheat flour, or you want to try a bunch of new recipes for a whole variety of breads, this is a must-have. A note on the style/tone of the book: it's casual and loose - more like "Relax, everything is great! You're just baking bread, nothing to be too serious about. Don't worry, and enjoy the process." as opposed to a technical, strictly methodical approach. I appreciated this because it helped calm my fears about messing up with yeast and whole grain flour, but it might be too laid back for some.
LØV€ YØỮ
I am new to making bread. My motivations stem from wanting a whole wheat bread without all of the junk in it that you find at the grocery. When I was researching 'how to' on the internet, I saw a reference to this book. The reviewers for the most part loved it, so I bought it on my kindle (needed that immediate gratification). Big mistake. The book is disorganized. She starts with a basic recipe (which after several failed loaves turned out to be FABULOUS) and tutorial. But there are multiple references to other sections of the book for hints, alternate methods, and more in-depth explanation of the process...all information that would have been helpful to have all in one place at the beginning; instead there was a lot of page turning and time spent looking for other sections, which takes a lot longer on a kindle than in a physical book. There is a lot lot lot of history. I don't care about the history of bread, I just want to make it. And there are no pictures except for some basic drawings. So trying to decide on the proper consistency of the dough by "feeling deep into the dough" to see " does it resist your touch?" What does that even mean to a beginner!? Pictures would have been so helpful. So I researched. I reviewed other books and articles, watched you tube videos from pros and novices, and then went back to the book. I ended up incorporating many of the things I learned into this bread...and it worked! Then I went back and re-read the book...and now it all makes much more sense. I am looking forward to trying all of the whole grain recipes in it. But seriously...try that first recipe with the yogurt....amazing!
Zugar
I came upon this book after deciding to start making my family's bread and I'm SO glad I did. The first recipe, "a loaf for learning," isn't just a recipe. It's a 20 page detailed tutorial. I still flip back to it almost every time for illustrations on each step (and there are a lot of steps!). This book isn't just packed full of recipes; it can teach the beginner baker like me how to make amazing healthy fresh breads. However, for the slightly less ambitious, there is also a chapter of bread machine recipes and instructions on making dough in a food processor. And if things don't go quite right, there are many troubleshooting tips to help you identify and correct the problem for next time.
There are recipes for every type of bread you could ever want in this book, from bread to rolls to bagels to flat breads, all using whole grains and natural sweeteners (honey is usually called for and it's noted that molasses etc may be substituted) which is perfect for a clean eating lifestyle. So far I've tried several loaf recipes, of which my favorite is honeybutter oat bread, and hamburger buns; tomorrow is going to be my first try for English muffins. A few months ago I never thought I'd be attempting to make English muffins! Thanks to this fantastic cookbook I am.