BAKING TO BRING A SMILE TO EVERYONE'S FACE When Peter Sawkins became the youngest ever winner of the Great British Bake Off in 2020, it was a landmark moment on a journey that began when he started baking flapjacks and shortbread aged five. In his debut cookbook, Peter reveals his trademark tricks to baking success. With easy-to-follow recipes, he shares everything from bakes for beginners to celebratory showstoppers . . . and, of course, all with a gluten-free option. From his Cranachan Cake and Christmas Croquembouche to Apple Galette and Mini Carrot Cakes, Peter's flair for flavour and passion for baking make this a book you will turn to again and again.
For Peter Reinhart there is no clear line between bread making and soul making. In this engaging memoir, he traces the many paths he's traveled on his journey toward becoming a spiritual adult. Drawing upon both his humility as a seeker and his authority as an internationally known master baker, he relates the twelve stages of bread making to initiations of the soul that progressively lead one to a richer, more spiritual life. With humor and wit, he recounts his struggle to forge a link between the timeless principles of the Judeo-Christian tradition and other world religions. Ever the pilgrim, he tells movingly of his own search for an inner priesthood, a search that led him to twenty-five years of seminary training and charitable work among an eastern orthodox service order; it was here that he discovered his talent and passion for the innately spiritual craft of bread baking. Bread Upon the Waters draws upon a rich life, one devoted to caring for others and to matters of the soul above all else. And woven throughout are inventive recipes drawing upon the ritualistic tradition of the bread baker-food for the body and meditations for the spirit.
One of the world's most celebrated bakers in America shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene. Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.
Adverb positions vary within a single language as well as across diverse languages. Based on the study of adverbs in English, French and German, this monograph shows that the distribution of adverbs is influenced by various factors at distinct levels of linguistic representation – comprising semantics, syntax, phonology and information structure –, which interact in determining adverb positions. The results of the investigation are formulated within the theoretical framework of Optimality Theory, which captures the complex interaction of these factors by hierarchically ranked constraints, deriving cross-linguistic variation of adverb positions by differences in the language-specific constraint hierarchies. The book is divided into two parts: While Part I examines adverb positions in general, Part II investigates under which circumstances an adverb may attach to a phonetically empty constituent in the languages under discussion. The book appeals to a linguistic audience interested in Germanic and Romance languages as well as in theoretical syntax in general.
Referring to entities is one of the key functions of language; learning to understand and use the relevant referential expressions is one of children’s major linguistic achievements. The 13 chapters of this volume bring together a wealth of information on the acquisition of referential processes in infants, pre-schoolers and school-age children drawing on data from more than 25 languages ranging from Italian to Inuktitut, and from Norwegian to Turkish. This book presents the state-of-the-art of corpus and experimental research on the acquisition of reference. The breadth of aspects of referential acquisition will make the volume appealing to a wide audience of researchers, including linguists and psycholinguists working on phonological, morpho-syntactic, and discourse-pragmatic aspects of language development. The cross-linguistic perspective adopted by several of the contributors will be of particular interest to researchers investigating the relevance of typological differences. The state-of-the-art approach makes the research accessible to specialist and non-specialist researchers alike, and will provide an invaluable resource for graduate-level courses.
WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group 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. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
The overarching theme of this volume is the formal expression of the range and limits of ergativity. The book contains cutting-edge theoretical papers by top authors in the field, who also conduct original field work and bring new data to light. It contains articles that apply the most recent theoretical tools to the area of ergativity, and then explore the issues that emerge. Languages investigated in the text include Basque, Georgian, and Hindi.
The new Great British Bake Off Book - KITCHEN CLASSICS - is available now! A Bake for All Seasons is The Great British Bake Off's ode to Nature, packed with timely bakes lovingly created to showcase seasonal ingredients and draw inspiration from the changing moods and events of the year. Whether you're looking to make the best of asparagus in spring, your prize strawberries in summer, pumpkin in autumn or blood oranges in winter, these recipes - from Prue, Paul, the Bake Off team and the 2021 bakers themselves - offer insight and inspiration throughout the year. From celebration cakes to traybakes, loaf cakes, and breads to pies, tarts and pastries, this book shows you how to make the very best of what each season has to offer.
For more than 30 years, the highly regarded Secrets Series® has provided students and practitioners in all areas of health care with concise, focused, and engaging resources for quick reference and exam review. Emergency Medicine Secrets, 7th Edition, offers practical, up-to-date coverage of the full range of essential topics in this dynamic field. This highly regarded resource features the Secrets' popular question-and-answer format that also includes lists, tables, pearls, memory aids, and an easy-to-read style – making inquiry, reference, and review quick, easy, and enjoyable. - The proven Secrets Series® format gives you the most return for your time – succinct, easy to read, engaging, and highly effective. - Fully revised and updated throughout, including protocols and guidelines that are continuously evolving and that increasingly dictate best practices. - New chapter on Professionalism and Social Media Applications. - Expanded coverage of cost-effective emergency medicine, as well as weapons of mass destruction including chemical, biologic, and radiologic weapons; explosives; and tactical medicine.?? - Top 100 Secrets and Key Points boxes provide a fast overview of the secrets you must know for success in practice and on exams. - Bulleted lists, mnemonics, practical tips from leaders in the field – all providing a concise overview of important board-relevant content. Multiple-choice questions online provide opportunities for further self-assessment. - Portable size makes it easy to carry with you for quick reference or review anywhere, anytime.
