The Pain D Avignon Baking Book

Five-star bread and pastry recipes, and a tale of adventure, from an iconic East Coast bakery. A good loaf of bread has the power to bring—and keep—people together, wherever they may be. In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D’Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast. For thirty years Pain D’Avignon has been pursuing excellence in the art of the bread making inspired by the old-world methods while partnering with New York’s top chefs to bring a five-star bread to our everyday life. As a baker who had an unorthodox bread education, Uliks Fehmiu has learned over time that practice and patience are the most important parts of the journey, and here he shares this important lesson with home bakers everywhere, while giving them an accessible, step-by-step primer on mastering the fundamentals. With 60 recipes, including their iconic Cape Cod–inspired Cranberry and Pecan Bread, Classic Sourdough, Thyme Baguette with a Touch of Lemon, and Plum Galette with Pistachio Paste, The Pain D’Avignon Baking Book is a tried-and-true collection of must-make breads and pastries, with extraordinary and immersive storytelling. It is a celebration of bread, of perseverance, and of baking with heart and purpose.

Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work–slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence’s oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.

The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design and full-color photos of the breads. Deborah Madison, author of Vegetarian Cooking for Everyone, says, "This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself."

Fortnum & Mason’s Awards, shortlisted in ‘Food Book’ category (2021) “A beautiful love letter to the very first processed food. Any book that contains a section on the joys of crisp sandwiches gets my vote.” – Jay Rayner “What an absolutely beautiful book... Pages of love letters to bread; everything it is, does, and how very special it is as a part of our food vocabulary. Wonderful words by Tim make this book perfect bedtime reading for any foodie but, more importantly, anyone who has ever eaten bread.” – Tom Kerridge “A book by Tim Hayward is eagerly anticipated. When the subject is his love of bread, its lore and great many uses, his sound, good sense noting the myriad ways in which bread enhances daily life makes this book a most inspiring read. He illuminates each page with his thoughts and love of food in the most endearing of voices.” – Jeremy Lee “A wonderful book and impossible to read without a smile on your face.” – Rob Long A loaf of bread means different things to different people. It's at once the centrepiece of the family table, it's the source of the demon gluten, the reassuring heft of an artisan sourdough, or the fluffy comfort of a white sandwich loaf – it's the best thing since... well, sliced bread. This is NOT a book about how to make bread. No kneading, no rising, no baking. Loaf Story is a food book about bread – not just the role it plays in people’s lives all over the world, but how it has been adapted and used in so many dishes. It is food of poverty and yet now we routinely pay big money for an artisanal loaf. Why does it have such a hold on us? From the British and American white sliced loaf to the French baguette, Scandinavian rye, and the uber-trendy Japanese katsu sando, the cultural significance of the loaf is manifold. With recipes for 60 dishes that can be made on bread, in bread and with bread, including a look at the myriad uses for breadcrumbs, croutons, and hollowed-out loaves, as well as the hallowed doorstep sandwich and a classic BLT, Loaf Story is a heart-warming celebration of the staff of life.

GOLD WINNER 2021 - Taste Canada Awards - General Cookbooks If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, but can't figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb. You keep a running list of restaurants you go to for your favorite flavorbombs--a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, you find yourself falling short. If any of the above sounds familiar, this book is for you. For the past 25 years Bob Blumer has eaten his way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he's broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India. These collective experiences have formed the backbone of Bob's cooking in ways that culinary school can't begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you you create bold, stimulating flavors, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen. The first half of the book is the real "money." It's full of tips, strategies, ingredients, techniques, and gear that will help you crack the code--and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We're talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly. The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. And because Bob gets more excited by tacos than truffles, his outsider approach to creating addictive flavors won't require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Instead, every recipe starts by building the foundation, and then adding layers of flavors and textures at every step of the way. If there's a hack or a simple trick that can save you time or up the ante--it's in here. Every recipe was thoroughly tested and had to earn its place in the book. Get ready to cook like every bite is your last. Read Flavorbomb and your cooking will be forever changed!

Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellent of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill. With photography from the legendary David Loftus, Restaurant Nathan Outlaw will be one of the most desirable cookery books of the year.

The masters of home baking, Australian Women's Weekly, bring you delightful bakes for every occasion! Enjoy classic bakes for any occasion alongside exciting and original variations - a host of sweet and savoury recipes, from delicious snacks and satisfying desserts, to wholesome lunches and comforting dinners. Add a creative twist to take your banana bread to the next level, shake things up with four easy ways to transform a classic quiche, and enjoy a real treat with six ways to elevate the humble chocolate chip cookie. This home baking book is perfect for anyone looking for all-new tried-and-tested, fuss-free recipes! It includes: - More than 100 recipes and exciting variations, all photographed, covering both sweet and savoury bakes for snacks, meals, desserts, and treats - No baking recipe is repeated from one book to another - Ingredients are recognisable and readily available in all markets - Each book covers a range of cuisines, types of dishes and dietary needs, creating balanced everyday meals - A mixture of classic recipes and innovative ideas Whether you're looking to make a delicious snack, satisfying dessert, wholesome lunch or comforting dinner, Australian Women's Weekly Baking serves up fabulous baking ideas for tasty treats and meals! Each recipe is written with simple step-by-step instructions and is accompanied by a useful baking tip and a full-colour photograph, so you can cook with complete confidence. Australian Women's Weekly is a series of creative, accessible and reliable recipe books that taps into Australia's healthy and vibrant food culture. It's centred on simplicity, great produce, and multicultural living. Look out for Australian Women's Weekly One Pot and discover more than 90 hearty, delicious, and quick everyday meals you can create in just one pot.

Nothing beats the mouthwatering aroma of freshly baked bread wafting through your home. It’s a scent that makes and brings back memories across generations. Bread is a staple of many diets, yet all too often we rely on processed, packaged loaves that are low in nutrients and generic in taste. It doesn’t have to be that way. With more than 100 delicious and inspiring recipes, I Love My Bread Machine will show off the surprising versatility of your bread machine. The book begins with an authoritative introduction to lay out the basics of various bread machines and how they work, an overview of key ingredients, shaping techniques and the finishing touches to ensure perfect results every time. The chapters that follow present a collection of superb recipes for breads of all kinds, including everyday loaves, rolls, knots and twists, quick flatbreads, herb-filled focaccias and festive breads for special occasions. Also included is a selection of gluten-free recipes that don’t compromise on texture and flavour. All recipes are clear and easy-to-follow, with preparation and baking times highlighted for each. Whether you’re a complete novice or an experienced baker, I Love My Bread Machine will give you the skills and inspiration to master your bread machine. You and your family can enjoy fresh, nutritious bread at home any time you like.