The Laurel's Kitchen Bread Book: A guide to whole-grain breadmaking. Robertson, L., C. Flinders, and B. Godfrey. From Random House, New York NY Editorial Reviews. Review. “Original, thorough and comprehensive Should help to demystify the process of baking with whole grains.” —The New York Times. Laurel's Kitchen Recipes [Laurel Robertson, Carol L. Flinders, Brian Ruppenthal] on The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking.
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The Laurel's Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially. Laurel's Kitchen: A Handbook for Vegetarian Cookery & Nutrition. Front Cover This was my first vegetarian book more than 20 years ago. I read it cover to. Laurel's Kitchen Bread Bk Updated by Laurel Robertson, , available at Book Depository with free delivery worldwide.
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Massive Dutch protests against the obliteration of cultural funding! Flinders To hundreds of thousands, Laurel Robertson has become a guiding spirit whose kitchen symbolizes whole-food cookery at its best. She is the author of Laurel's Kitchen, a vegetarian cookbook first published in that was a major contributor to the increasing awareness of vegetarian eating in the United States.
Carol L. Reconciling a Spiritual Hunger and a Feminist Thirst.
Rating details. Our customer reviews Back in the Eighties I lived in Oregon and California, and was introduced to the already firmly established scene of wholesome foods and living over there.
It changed my life forever. Sadly, my much loved and extensively used book disappeared during one of my many subsequent moves.
Finding it here, still alive and - incredible but true - improved on, can only result in one reaction: A must-have for everybody who wants to start taking care of their inner health and that of their loved ones.
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Book ratings by Goodreads. I'll sti Sigh. I'll still cherish the idea of baking every week while organizing my life on the side. You still get four stars from me, Laurel However, if you're new to bread-baking, the Tassajara bread book basic whole wheat recipes, with a few modifications - feel free to contact me regarding same - is still the way to go.
However, I was very impressed by Laurel's introduction to this book. Well, this is in fact what I learned growing up on a commune, so I can vouch for this history. But over the years, using trial and error, I've learned how to make lighter, fluffier whole wheat bread, using techniques talked about in the Tassajara bread book, but never fully discussed as such.
I've learned that "quick" bread is the culprit to say nothing of bread machines - God forbid - the more kneading and rising, and the longer the whole thing takes, the better the bread. Quick white bread may be possible - but quick whole wheat bread is an anathema. Did our ancestors, who spent, what, 6, years perfecting yeasted bread, make "quick" or "no-knead" bread?Learn about new offers and get more deals by joining our newsletter.
Only serious bread-baking nerds will have any idea what I'm talking about now. We leave out the non-didastic malt in the bagels and just add a little sugar. A good cookbook if you like to read stories.
Clams, mud, blood, bike Breast Cancer? It is well used!
I had never really paid too much attention to the kneading times, for instance, but I could actually see that the dough condition improved with a little extra kneading time 20 minutes for 2 loaves.
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