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Index
Cover
Title Page
Copyright
Dedication
Contents
Foreword by Marc Vetri
Introduction
The State of Grain
My Journey to Freshly Milled Flour
How Processing Grain Has Changed
The Will to Mill
All About Wheat
Cooking with Fresh Flour
How to Use These Recipes
Cooking Tips
Equipment
Ingredients
Making Bread
Yeasted Loaf
Yeasted Ciabatta
Sourdough Loaf
Sourdough Durum Loaf
Baguettes
Potato Rolls
Bagels
Rye Bread
Making Pasta
Pasta Sfoglia Dough for Lasagna and Ravioli
Whole-Egg Dough for Tagliatelle, Maltagliati, Pappardelle, and Tagliolini
Flour-and-Water Dough for Pici and Tonnarelli
Flour-and-Water Dough for Orecchiette and Cavatelli
Potato Gnocchi Dough
Canederli
Passatelli
Ravioli Fillings
Pasta Sauces
Making Pizza
Pizza al Taglio
Pizza Napoletana
Pizza Romana
Connecticut-Style Apizza
Detroit-Style Pizza
Providence-Style Pizza
Focaccia
Bianco-Style Pizza
Pizza Toppings
Making Pastry, Cookies, and Cakes
Puff Pastry
Whole Wheat Croissants
Shortbread Cookies
Shortbread Pie Crust
Chocolate Chip Cookies
Pie Crust
Sponge Cake
Carrot Cake
Muffins
Brownies
Biscotti
Scones
Resources
Acknowledgments
Index
About the Authors
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