Tag Archives: recipes

Food and Cooking, Health, Health and Diet, Lifestyle

Cookbooks for Bread and Comfort Foods to Enjoy During Winter Holidays

Enjoy the season and learn to bake around the hearth and home

As follows some wonderful books for baking bread and other delights from scratch in our own kitchen to savor and enjoy. 

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure–it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. 

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Click here to see “Flour Water Salt Yeast” and help Independent Bookstores. Also available on Amazon.

Tartine Bread

 It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco’s legendary Tartine Bakery sells out within an hour almost every day. 

Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Click here to see “Tartine Bread” and help Independent Bookstores. Also available on Amazon.

The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. 

In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. Click here to see “The Bread Baker’s Apprentice” and help Independent Bookstores. Also available on Amazon.

Bread on the Table: Recipes for Making and Enjoying Europe’s Most Beloved Breads 

In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most–from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia.

Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.

The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman’s time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. Click here to see “Bread on the Table” and help Independent Bookstores. Also available on Amazon.

Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results at Home

Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America’s Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos.

Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread. Click here to see “Bread Illustrated” and help Independent Bookstores. Also available on Amazon.

Poilâne: The Secrets of the World-Famous Bread Bakery

To food lovers the world over, a trip to Paris is not complete without a visit to Poil ne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poil ne stands for “perfect.” For the first time, Poil ne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. 

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It tells the story of how Apollonia Poil ne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.  Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. Click here to see “Poilâne” and help Independent Bookstores. Also available on Amazon.

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Food and Cooking, Lifestyle, TikTok

Spokane-Style Pizza is Either Lit, or Just Plain Weird; You Decide

Video

I don’t know if this is legitimate or some kind of food prank or food “trend”, however, a TikTok video has been getting some major attention surrounding the mysterious “pizza” dish supposedly from Spokane. 

The ingredients are not anything that I would ever think to put on my pizza. The following ingredients are purportedly piled atop the pizza dough: fry sauce, canned salmon, green bell peppers, onions and fresh strawberries. 

Real or a monumental spoof, it’s hard to say, check the evidence below

This is almost 100% not a real thing but you can certainly check out the original video below to see for yourself. 

@mythicalkitchen

Now here’s a pizza style you probably never ever heard about. #fyp #foryou #pizza #spokanestylepizza #food

♬ original sound – Mythical Kitchen

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Books, Food and Cooking, Health, Health and Diet, Lifestyle

Dukan Diet Attack Phase food list and the various Keto Alternatives

Above: Photo / Unsplash

Deconstructing “Ketogenic”, “Keto” and “Ketosis”…

The Ketogenic Diet, popularly referred to as simply “Keto”, is on top of the list of many well-known ways in which people have lost weight by eating food low in carbs. The ketogenic diet isn’t actually anything new and has been utilized for centuries, most commonly used to help diabetes. The diet was also introduced in the 1920’s as treatment for epilepsy in children, as well as tested with people who have cancer, polycystic ovary syndrome (POS) and Alzheimer’s. 

Yet, as a popular way to lose weight, Keto can’t take all the credit, since the rise in stature can be largely attributed to The Atkins Diet, which started around the 1970’s and commercialized the low-carb/high protein diet structure. Due to the initial success of The Atkins Diet, many other low carb diets and variations have been put on the map – such as Keto, Paleo, South Beach and The Dukan Diet to name just a few.

The four phases of the Dukan diet:

  1. Attack Phase (1–7 days): You start the diet by eating unlimited lean protein plus 1.5 tablespoons of oat bran per day.
  2. Cruise Phase (1–12 months): Alternate lean protein one day with lean protein and non-starchy veggies the next, plus 2 tablespoons of oat bran every day.
  3. Consolidation Phase (5 days for every pound lost in phases 1 and 2): Unlimited lean protein and veggies, some carbs and fats, one day of lean protein weekly, 2.5 tablespoons of oat bran daily.
  4. Stabilization Phase (indefinite): Follow the Consolidation Phase guidelines but loosen the rules as long as your weight remains stable. Oat bran is increased to 3 tablespoons per day.

The Attack Phase is primarily based on high-protein foods, as well as a few extras that provide low calorie options:

  • Lean beef, veal, venison, bison, and other game
  • Lean pork
  • Poultry without skin
  • Liver, kidney, and tongue
  • Fish and shellfish (all types)
  • Eggs
  • Non-fat dairy products (restricted to 32 ounces or 1 kg per day), such as milk, yogurt, cottage cheese, and ricotta
  • Tofu and tempeh
  • Seitan, a meat substitute made from wheat gluten
  • At least 6.3 cups (1.5 liters) of water per day (mandatory)
  • 1.5 tablespoons (9 grams) of oat bran daily (mandatory)
  • Unlimited artificial sweeteners, shirataki noodles, and diet gelatin
  • Small amounts of lemon juice and pickles
  • 1 teaspoon (5 ml) of oil daily for greasing pans

So what makes Keto different? The Keto diet stands out from the other low-carb diets because you eat a much higher fat content, which accounts for as much as 70-80% of your food intake and usually, in contrast to other low carb diets, involves also eating only a moderate amount of protein.

The general idea is for your eating plan to include more calories derived from proteins and fat and less from carbohydrates.  With a low-carb diet, your body will eventually run out of fuel, usually taken from blood sugar (glucose), which will result in your body starting to break down proteins and fat for energy instead and that will result in weight loss.  This metabolic process, described here in a nut-shell, is called ketosis.  

Whether you want to just dip your feet in the pooland try out some Keto recipes, or go full hog (pun intended), we have provided some book titles on the most popular books relating to Keto.

What to Eat

  • Meat (Fish, Beef, Poultry)
  • Leafy Green Vegetables (Spinach, Kale)
  • Eggs and Diary (Cheese, Cream, Butter)
  • Oils
  • Nuts and Seeds
  • Avocados
  • Broccoli and Cauliflower
  • Berries
  • Water

What NOT to Eat

  • Bread (Flour, Wheat, Rice, Cereal)
  • Pasta
  • Starches (like Potatoes and Yams)
  • Sugar
  • high Fructose Corn Syrup
  • Corn
  • Legumes and Beans
  • Fruit (exception is Berries)
  • Soda
  • Milk (has milk sugar)

Being on a ketogenic diet is meant for the short term, rather than permanent, with the main focus being on losing weight and should not be done as a long-term lifestyle diet. This is because there have been some noted and potentially unhealthy takeaways from the diet; one that the diet heavily relies on red meat and other fat-rich processed, high-salt foods that are not optimum for daily consumption.  In addition, there have not been enough long term studies to conclude if the the short-term results of weight loss will last or if, after resuming carb intake, the pound will be put right back on again. 

As always, whenever choosing a specific elating plan, diet, or weight loss approach, keep in mind that everyone’s body is different and results will vary.  Consulting an expert on the matter, like a registered dietitian or general practitioner, is highly recommended for the best guidance on what is best for you. 

Keto-Evolution: Non Meat Options

Since The Keto Diet has been around for a long time, there’s no shortage of books and cookbooks on the topic. However there are now many new and different ways to incorporate Keto, with an offshoot of systems for non-meat eaters, including vegan and vegetarian options.

This is surprising, since when Keto comes to mind, it is normal first to picture high-protein animal products like meat, eggs and cheese at the forefront of what can be eaten on the diet. Knowing that you can have plant-based alternatives to choose from and incorporate for Keto is refreshing, and just might remove some of the biggest potential drawbacks mentioned above.

Ketotarian includes more than 75 recipes that are vegetarian, vegan, or pescatarian, offering a range of delicious and healthy choices for achieving weight loss, renewed health, robust energy, and better brain function. Dr. Will Cole comes to the rescue with Ketotarian, which has all the fat-burning benefits without the antibiotics and hormones that are packed into most keto diets.

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