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Index
Cover Title Page contents introduction a few notes on ingredients sourdough and yeasted bread
equipment for bread making notes on bread making sourdough starter notes on maintaining a healthy sourdough starter spelt sourdough loaf kimchi sourdough porridge sourdough rye and maple sourdough buckwheat, hazelnut and dried apricot sourdough fig, almond and cinnamon sourdough injera olive and herb yeasted bread sourdough blueberry pancakes rye, pecan and date loaf black multigrain seed bread spelt sandwich loaf gluten-free sandwich loaf spelt and poppy seed pitta spelt wraps super-fast, no-knead spelt and rye loaf chia oatcakes spiced crispbreads
sweet baking
italian strawberry and chocolate chunk cake parsnip cake peach, pistachio and coconut cake gluten-free chocolate, buckwheat and cardamom cake chocolate, cinnamon and pecan babka sweet shortcrust pastry hazelnut coconut caramel tart apricot tartlets fig and pistachio frangipane tart oat and cherry pie chocolate hazelnut tart pear tarte Tatin berry pie plum and raspberry buckwheat crumble chocolate, tahini and pecan rye cookies coconut, tahini and cranberry macaroons
savoury baking
pizzetta roast fennel, squash, chorizo and basil frittata farinata with olives, red onion and rocket savoury spelt pastry caramelised onion, sweet potato and rye tart thyme and tomato tarte Tatin red onion, girolles and pine nut tart whole baked cauliflower with cumin tahini balsamic baked aubergines, mushrooms and farro baked leeks, almonds and aioli baked sweet potato and beetroot with roasted freekeh and salmoriglio roasted carrots with kamut, thyme, hazelnuts and garlic yoghurt
make a meal with it
Istanbul scrambled egg sourdough sandwich with feta and chorizo kimchi, egg and avocado on sourdough bruschetta three ways Turkish mackerel sourdough sandwich gazpacho pan con tomate spanish bread and almond soup smørrebrød panzanella salad sourdough French toast with avocado, tomato and labneh pappa al pomodoro soup
ancient grains
a note on grains soaking and sprouting strawberry, millet, pistachios and goat’s cheese wild rice, apple, tomato and teff salad couscous with broad beans and pecans rye with cauliflower, peaches and tahini camargue red rice with squash and cavolo nero Buddha bowl with squash, ginger, cucumber, avocado and seaweed pearl barley with smashed cucumber, pomegranate and walnuts quick red lentil and amaranth dhal with courgette and tomato puy lentil and freekeh soup with chorizo mushroom and farro soup black rice and coconut milk porridge beghrir pancakes with nectarines and honey overnight sweet potato oats rye, barley and oat bircher muesli baked oats with mango, blueberries and banana spelt and hemp seed granola
preserves, dressings, and oils
rhubarb marmalade spiced raisin jam strawberry, balsamic and thyme jam citrus curd of lemon and orange chilli tomato jam preserved lemons kimchi salsa verde harissa thyme and rosemary salmoriglio labneh tahini three ways garlic confit lemon confit baked chilli oil baked tomatoes in a spiced oil garlic and herb oils yoghurt three ways
ferments and pickles
fermentation rainbow radish ferment parsnip and chilli ferment fermented garlic carrot, apple and ginger pickle sauerkraut cabbage and kale kimchi cucumber ferment pickled seaweed sauce cauliflower, dried chilli and mustard seed pickle fennel and dill pickle quick pickled onions korean pickled fruit in soju and honey soy pickled eggs herb vinegars
acknowledgements About the Author Copyright
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