Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
2009 Boston Rising Star Chef Joanne Chang
originally came to Cambridge with business mathematics in mind. Fortunately for sweet-toothed Bostonians she quickly traded in her graphing calculator for a baker’s scale. Flour
is the compilation of dessert and bread recipes she’s been honing at her homey bakery Flour.
Chang’s precise verging-on-obsessive instructions set Flour
apart: her attention to ingredient temperature and preparation teach the reader to think like a baker. While Chang gleaned much of her technical skill from mastering French technique at Payard
with Chef François himself, she gravitates towards the American style desserts denied her as a child. Staple American pastries like Oreos and Pop Tarts are redefined as homey treats that achieve a surprising elegance. Also worth a look is the “Other Sweets” chapter where Chang showcases her creativity, catering towards the adult palate with desserts such as Lemon Sherbert and Prosecco Sorbet and Ginger Tuile Cups with Champagne Sabayon and Fresh Berries.
King Arthur Flour Baker's Companion : The All-Purpose Baking Cookbook
2004 KitchenAid Cookbook of the Year; Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.
Good to the Grain: Baking with Whole-Grain Flours
Stewart, Tabori, & Chang
Kim Boyce’s revelatory cookbook on whole grains pairs a wide range of whole grain flours by flavor profiles and textures to appropriate (and tempting) recipes. Amaranth, for example, “pairs very well with strong-flavored sweeteners like honey … as they temper the boldness of the flour without masking its flavor.” The recipes that follow meld the sophisticated palates of seasoned professionals (Boyce counts Nancy Silverton and Sherri Yard among her mentors) with a maternal hominess. She elevates simple dishes like muffins, pancakes, and cookies with unusual flavor profiles—waffles are spiced with ginger, carrot, orange, and corn-flour; bran muffins enlivened by amaranth, molasses, and dried fruit. Whether your goal is to broaden the flavor range of your pastry program or lure a more health-minded customer base, Boyce’s insights on whole-grain pastry will be a great asset.
Amazing World of Rice : with 150 Recipes for Pilafs, Paellas, Puddings, and More
Bon Appétit monthly columnist and award-winning cookbook author Marie Simmons offers a complete reference work and cookbook on rice, the world’s most popular staple. Learn how to select the right type for every dish, as well as the best way to prepare and cook each kind. Also included are sauces to serve over rice, recipes for leftovers, and information on rice products such as rice flour, mochi, and sanko. With sections on "rice vocabulary," the history of rice, and alternative uses for the grain, this is not only a book of recipes but also a much-needed culinary resource.
Quick-fix Southern: Homemade Hospitality in 30 Minutes or Less
Andrews McMeel Publishing, LLC
This book might make you want a don a wide rim hat, knock back a julep, and spend 30 minutes or less (no more!) in your kitchen. Beyond the basic 30-minute-or-less-ness, there are some interesting ideas and tips in this book. For one, a formula on doctoring flour to better suit your recipes is intriguing. And Lang’s recipe for grits includes a nice explanation of quick-versus-instant grits, akin to four legs good, two legs bad. The standard southern casseroles, biscuits, gravies, and barbecues are all here, but nicely rounded out with quirky southern additions like “Chess Pie” and “Chicken Boudine.” While Quick-fix probably won’t inspire a new menu for your restaurant, it might save you in a pinch from an unexpected horde of dinner guests.
Best of Irish Traditional Cooking
The O'Brien Press, Limited
From starters to puddings, a delicious selection of recipes using the best of Irish ingredients is presented in this cookbook of traditional Irish cooking. The recipes are practical, easy, and quick to prepare. The recipes use the best, most loved Irish food ingredients, such as succulent salmon, nutty brown flour, and creamy cheeses. The recipes are accompanied by drawings and fascinating stories of Irish folklore and legends.
John Wiley & Sons
Certified Master Baker and associate professor Eric Kastel of the Culinary Institute of America offers this extensive guide to the processes and products behind artisan breads. Kastel intentionally demystifies the rarefied world of artisan breads for the home cook and seasoned baker alike, with accessible explanations of the specific methods and ingredients that go into producing these characteristically satisfying and impressive breads. He covers everything from flour to yeast to bread texture and crust, offering an array of recipes and instructions on capturing wild yeast for an authentic sourdough starter. The serious bread baker looking to incorporate authentic artisan practices shouldn’t overlook this detailed, authoritative guide.
Tacos: 75 Authentic and Inspired Recipes
Ten Speed Press
With a primer on tortillas (corn v. flour, fresh v. store-bought), Miller provides an array of recipes for everything from traditional carnitas, New Mexican carne adovada, and tacos al pastor to more modern taco variations like “Grilled Beef with Porcini and Chile Morita” and “Calamari with Blackened Tomato.” Each recipe includes yield, prep time, and overall heat level (an important consideration when handling such a variety of dried and fresh peppers), as well as a brief introduction to the recipe’s history, its regional significance and any outstanding ingredients. Tacos is as much a taco-lover’s bible as an inspiring and useful culinary resource, all around not to be missed.