Heritage Baking

“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains

Dive into the rich, wholesome world of heritage baking with "Heritage Baking Mastery," your ultimate guide to the timeless tradition of creating breads with ancient grains and heirloom wheats. Embark on a culinary journey that reconnects you to the roots of baking, where each page is a step deeper into the heart and history of authentic bread making. Begin your expedition by uncovering the secrets of ancient grains and heirloom wheat, grains that fed our ancestors and are now making a remarkable comeback. Unearth the historical significance of these precious kernels and their consequential role in human nutrition. Flourish in understanding their modern rediscovery and how their nutritional benefits far surpass those of contemporary wheat. "Heritage Baking Mastery" meticulously illustrates the backbone of bread baking, from essential tools in your arsenal to the magical interplay of gluten and yeast. Whether you're a novice or a seasoned baker, unravel the alchemy behind creating the perfect loaf - where science meets art, and ingredients come alive. Gain insider knowledge on sourcing the highest quality ingredients, with comprehensive guidance on identifying, purchasing, and storing heirloom varieties to maintain their exquisite flavors. Learn the art of milling at home and be rewarded with a satisfaction that only comes from crafting with grains at the peak of their freshness. This book takes your hand and guides you to mastering sourdough – a pillar of heritage baking. Delve into the heart of flavor and texture through fermentation, exploring techniques that promise a perfect rise and an array of sourdough variations. Embark on an international adventure with "Heritage Baking Mastery," celebrating ancient grain breads from every corner of the globe. From the hearty loaves of Europe to the unique flatbreads of the Middle East, your kitchen will become a hub of global delights. If experimentation entices you, the chapters on flavor integration and creative bread shapes provide a playground for your imagination. Delight in a symphony of textures, tastes, and stunning presentations that transform your baking into art. Beyond bread, this treasure trove has it all — from ancient grain pastas and cereals to sweet, comforting desserts that round off any meal. And for the bread that escapes immediate indulgence, discover tips and techniques to keep, freeze, and rejuvenate your bakes. "Heritage Baking Mastery" doesn't stop at the craft; it connects you with the culture and community of baking, where bread forms a bridge between hearts, encouraging you to share, teach, and sustain the legacy of this age-old art. All this awaits inside "Heritage Baking Mastery," not just a book, but a transformative experience that honors the past while nourishing the future. Seize this opportunity to make not just bread, but history.

Malay Cuisine in Singapore is a reflection of the country's multifaceted heritage and culture. It is strongly influenced by Indonesian and Malaysian cuisines and has infused elements from the various ethnic communities in Singapore's immigrant society. This book incorporates recipes passed down from one generation to another and reproduces the traditional elements of the past while mirroring the tastes of the present.

Timeless Heritage Cooking is a collection of recipes that have been passed from one generation to the next. Christina shares her family favorites, freezer and food storage tips, healthy food recipes, and much more.

This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes

The term Eurasian has been in use since the mid 19th century, during British rule in India. The British coined the term to define a person born to a British father and an Indian mother, and it was officially used in the Straits Settlements records in 1849. Today, the term is used to refer to a person who has both European and Asian parentage. The Eurasians in Singapore can trace their origins to various trading ports in the region where Europeans have settled, including Malacca, Penang, Bencoolen, Goa, Ceylon and Macau. Contained in these book is one of the most exciting collection of recipes for delectable Eurasian cooking that one can find.

New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.