Flour Lab: An At-Home Guide to Milling Grains, Making Flour, Baking, and Cooking
Language: English
Published by Random House USA Inc, 2019
- Hardcover
- Used
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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Add to basketItem description from seller
The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains--with dozens of recipes Bread lovers of all skill levels are sure to find themselves returning to this one time and again.--Publishers Weekly (starred review) A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food. Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including: - Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta- Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Rag - Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana- Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting Embracing freshly milled flour in these recipes--and all the ones you already love to make--will ensure that you never have a stale meal again. Praise for Flour Lab Do you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains--think flavor, texture, nutrition, uniqueness--across a broad, delicious spectrum. Adam Leonti's Flour Lab is clearly composed, enthusiastic, and inspiring.--Ken Forkish, author of Flour Water Salt YeastFlour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal--yet universal--journey of the artisan soul. Adam Leonti's own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.--Peter Reinhart, author of The Bread Baker's Apprentice, Bread Revolution, and Perfect Pan Pizza. …
Seller Inventory # CIN152476096XG
- Title
- Flour Lab: An At-Home Guide to Milling Grains, Making Flour, Baking, and Cooking
- Author
- Adam Leonti
- Publisher
- Random House USA Inc
- Publication year
- 2019
- Condition
- Good
- Binding
- Hardback
- Language
- English
- ISBN 10
- 152476096X
- ISBN 13
- 9781524760960
In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways.
"Synopsis" may belong to another edition of this title.
About the Author
KATIE PARLA, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the Saveur award-winning food and travel site KatieParla.com, the ebook "Eating & Drinking in Rome," more than twenty travel guides, and the IACP award-winning cookbook Tasting Rome, which she coauthored in 2016. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveller, Punch, Eater, and more.
"About the title" may belong to another edition of this title.
World of Books (was SecondSale)
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