Zingerman's Bakehouse

 
 
Chronicle Books LLC (Verlag)
  • erschienen am 3. Oktober 2017
  • |
  • 240 Seiten
 
E-Book | ePUB mit Adobe-DRM | Systemvoraussetzungen
978-1-4521-5700-9 (ISBN)
 
This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.
  • Englisch
  • La Vergne
  • |
  • USA
  • Reflowable
  • 25,77 MB
978-1-4521-5700-9 (9781452157009)
weitere Ausgaben werden ermittelt
Amy Emberling and Frank Carollo are master bakers and the co-owners of Zingerman's Bakehouse. They live in Ann Arbor, Michigan.
  • Cover
  • Title
  • Copyright
  • Appreciations
  • Contents
  • Foreword
  • Introduction
  • No. 1: A Cookbook
  • No. 2: How We Work
  • No. 3: Our Business Story
  • Here's Who We Are.
  • Zingerman's Community of Businesses
  • Frank
  • Amy
  • Frankenamy: Being Partners
  • Chapter 1: Setting the Stage for Successful Baking
  • A Process of Baking That Leads To Success
  • First Rule: Don't Freak Out! Read, Plan, and Enjoy.
  • Serving and Storing These Baked Goods
  • Most Common Baking Mistakes
  • Choosing Ingredients
  • Butter! And What About Lard?
  • All-Purpose Flour
  • Sea Salt
  • Vanilla Extract and Vanilla Beans
  • Granulated White Sugar
  • Brown Sugar
  • Chocolate
  • Cocoa Powder
  • Nuts
  • Spices
  • Eggs
  • Dairy
  • Yeast
  • Equipment
  • Oven
  • Teaspoons and Soup Spoons
  • Knife or Food Processor
  • Digital Scale
  • Wide Mixing Bowl
  • Stand Mixer
  • Wooden Spoon
  • Silicone Spatula or Plastic Scraper
  • Rolling Pin
  • Dough Knife or Bench Scraper
  • Proofing Baskets and Linen Couches
  • Portioners
  • Pastry Bag and Tips
  • Sheet Tray
  • Parchment Paper
  • Baking Stone
  • Baking Peel
  • Cake Boards
  • Cake Turntable
  • Bread-Baking Techniques
  • Water Temperature
  • Room Temperature and Humidity
  • Mixing
  • Kneading
  • Folding
  • The Windowpane Test
  • Bulk Fermentation
  • Pre-Shaping and Resting
  • Pre-Shaping a Round Loaf or Batard
  • Pre-Shaping a Baguette
  • Final Shaping and Final Fermentation
  • Preparing the Oven
  • Knowing When the Bread Is Ready to Bake
  • Transferring to the Oven
  • Scoring
  • Baking with Steam
  • Assessing When the Bread Is Done
  • Removing the Bread from the Oven
  • Fermentation Method for Our Bread Recipes
  • Sourdough Starter
  • Day 1 In a One-Time Process: Create the Sourdough Starter
  • Day 2 In a One-Time Process: Feed the Sourdough Starter
  • Day 3 In a One-Time Process: Feed the Sourdough Starter
  • Day 4 In a One-Time Process: Feed the Sourdough Starter and Use To Make Starter Farm Bread
  • Once a Week: Make a Levain
  • Chapter 2: Getting Started and Creating Our Mission
  • Our Mission Statement
  • Jewish Rye Bread
  • Rye Sour
  • Parmesan Pepper Bread
  • Sicilian Sesame Semolina Bread
  • Pie Dough
  • Pecan Pie
  • Big O Cookies
  • Bakehouse Brownies-Black Magic, Magic, and Buenos Aires
  • Hunka Burnin' Love Cake
  • Sour Cream Coffee Cake (or Lemon Poppy Seed)
  • Variation: Lemon Poppy Seed Coffee Cake
  • Ginger Scones (or Lemon or Currant)
  • Variation: Lemon or Currant Scones
  • Chapter 3: Creating a Great Place to Work-People Matter!
  • Practicing Servant Leadership Today
  • The Challenges
  • Roadhouse Bread
  • Detroit-Style Pizza
  • Cornish Beef Pasty
  • Ginger Jump-Up Cookies
  • Bakehouse Pecan Blondies
  • Tunisian Orange and Olive Oil Cake
  • French Crullers
  • Chocolate-Covered Glazed Doughnuts
  • Chapter 4: The Flow of Our Days
  • Our Appreciation of Work Habits and Routines
  • Farm Bread
  • Our French Baguette
  • Paesano Bread
  • Lemon Clouds
  • Sweet Cream Drop Biscuits
  • Graham Crackers
  • New Deli Crumb Cake
  • Hummingbird Cake
  • Palóc Leves Hungarian Lamb Vegetable Soup
  • Chapter 5: The Flow of the Year-Seasons and Holidays
  • Fall in Ann Arbor
  • The Holidays
  • Winter Doldrums
  • Spring and Summer
  • Challah
  • Pecan Raisin Bread (or Cranberry Pecan)
  • Dios Beigli Hungarian Walnut Roll
  • Stollen
  • Hamantaschen
  • Poppy Seed Filling
  • Apricot Filling
  • Cream Cheese Filling
  • Walnut and Currant Rugelach
  • Chocolate Chess Pie
  • Coconut Cream Pie
  • Bûche de Noël
  • Paczki Polish Filled Doughnuts
  • Chapter 6: Baking Through Eating Fads and Diet Obsessions
  • Food Knowledge Has Expanded
  • What Should We Eat? What Should We Bake?
  • Farm Bread with Pepper and Bacon
  • 8 Grain 3 Seed Bread
  • Focaccia with Gorgonzola and Caramelized Onion
  • Country Scones
  • New York-Style Thin-Crust Pizza
  • Pecan Sandies with Bacon
  • Chocolate Coconut Macaroons
  • Townie Brownies
  • Hot Cocoa Cake
  • Just Rhubarb Rhubarb Pie
  • Chapter 7: Unexpected Successes, Surprising Controversies, and Stunning Flops
  • Flops and Maybe Even Failures
  • Our Favorites That Are in Product Heaven
  • Our Biggest Failure
  • The #1 Controversy of Our Careers-Bagels!
  • Unexpected and Surprising Successes
  • Thursday Is Tipsy Turkey Day
  • Grilled Cheese Wednesday
  • Dinkelbrot
  • Dinkelbrot German Spelt Bread
  • Better Than San Francisco Sourdough Bread
  • Bakehouse Bagels
  • Obama Buns Pecan Sticky Buns
  • Somodi Kalács Transylvanian Cinnamon Swirl Bread
  • Boston Cream Pie
  • Turkey Urfa Chili
  • Cheddar Ale Soup
  • Chapter 8: Our Next Vision
  • Time for Brainstorming
  • True North Bread
  • Chestnut Baguettes
  • Pogácsa The Iconic Hungarian Roll
  • Langós Hungarian Savory Fried Dough
  • Rétes Sweet and Savory Strudel
  • Asparagus Filling
  • Cabbage Filling
  • Potato Bacon Filling
  • Sweet Apple Filling
  • Apricot and Sweet Cheese Filling
  • Esterházy Torta Hungarian Walnut Cream Cake
  • Rigó Jancsi Hungarian Chocolate Cream Cake
  • Sólet Hungarian Bean and Barley Stew
  • Recipe Index
  • Index
  • About the Author
  • Chronicle Ebooks

Dateiformat: ePUB
Kopierschutz: Adobe-DRM (Digital Rights Management)

Systemvoraussetzungen:

Computer (Windows; MacOS X; Linux): Installieren Sie bereits vor dem Download die kostenlose Software Adobe Digital Editions (siehe E-Book Hilfe).

Tablet/Smartphone (Android; iOS): Installieren Sie bereits vor dem Download die kostenlose App Adobe Digital Editions (siehe E-Book Hilfe).

E-Book-Reader: Bookeen, Kobo, Pocketbook, Sony, Tolino u.v.a.m. (nicht Kindle)

Das Dateiformat ePUB ist sehr gut für Romane und Sachbücher geeignet - also für "fließenden" Text ohne komplexes Layout. Bei E-Readern oder Smartphones passt sich der Zeilen- und Seitenumbruch automatisch den kleinen Displays an. Mit Adobe-DRM wird hier ein "harter" Kopierschutz verwendet. Wenn die notwendigen Voraussetzungen nicht vorliegen, können Sie das E-Book leider nicht öffnen. Daher müssen Sie bereits vor dem Download Ihre Lese-Hardware vorbereiten.

Bitte beachten Sie bei der Verwendung der Lese-Software Adobe Digital Editions: wir empfehlen Ihnen unbedingt nach Installation der Lese-Software diese mit Ihrer persönlichen Adobe-ID zu autorisieren!

Weitere Informationen finden Sie in unserer E-Book Hilfe.


Download (sofort verfügbar)

2,49 €
inkl. 5% MwSt.
Download / Einzel-Lizenz
ePUB mit Adobe-DRM
siehe Systemvoraussetzungen
E-Book bestellen