Home Baking: The Artful Mix of Flour and Traditions from Around the World PDF
Preview Home Baking: The Artful Mix of Flour and Traditions from Around the World
HomeBaking THE ARTFUL MIX OF FLOUR AND TRADITION AROUND THE WORLD Jeffrey Alford and Naomi Duguid Location photographs by Jeffrey Alford and Naomi Duguid Studio photographs by Richard Jung ARTISAN • NEW YORK A NOTE ABOUT HOME BAKING BREADS FOR EVERY OCCASION INTRODUCTION PASTRY Sweet Pies, Tarts, and Pastries Savory Tarts and Pies BREAD Festive Breads Family Breads Artisan-Style Loaves SMALLER BREADS Rolls, Bagels, and Sweet Buns Skillet Breads and Pancakes Flatbreads and Crackers CAKES AND COOKIES Everyday Cakes and a Few Fancy Ones Too All-Around-the-World Cookies GLOSSARY OF INGREDIENTS AND TECHNIQUES CONVERSIONS AND PAN SIZES BIBLIOGRAPHY ACKNOWLEDGMENTS INDEX A Note About Home Baking Home baking is different from professional baking, just as cooking at home is different from cooking in a restaurant. Ovens are different, ingredients can be different, and, most of all, our motivations and expectations are different. In many parts of North America, home baking has taken a back seat to professional baking over the last few decades, and it’s too bad. On the positive side, we probably can buy better bread (at farmers’ markets, bakeries, natural foods stores, and supermarkets) than at any other time in history, and we have commercially made cakes and pastries that are unimaginably good. But with the rise of professional baking, home baking has suffered. Here in the city, we don’t know of a single household where someone bakes on a regular basis. People are busy. Both parents generally work, and anyway, baked goods can be easily purchased. In this book, and in these recipes, we raise the flag of home baking because we believe that if home baking traditions wither, then as a culture, and as home cooks, we lose a great deal. Not only do we lose these foods for future generations to enjoy, and all of the tastes, smells, and textures that they embody, but we lose the traditions themselves. Going relaxedly into the kitchen to make bread or a batch of cookies, knowing that you can and that it’s an easy, rewarding thing to do, is as important as the food itself. So in the recipes we try to put a more casual approach back into baking. Not everything has to be exact or perfect, whether it is a bread, a flatbread, a cake, a cookie, or a pie. Part of a yeasted dough can be put away for later, used perhaps to make a simple fruit cake or tart or a savory flatbread. It may seem silly to take a dough and see how many different shapes of rolls you can make, but maybe silly is good, and so are whimsy and fun. The point of it all, it seems to us, is to have fun baking, and to make good food for yourself and for the people you love. Home Baking for Every Occasion To Dazzle Guests Three-Layer Walnut Torte with Whipped Cream Martha’s Mother’s Cookies “Building-Block Cake” Fruit Custard Tart Perfumed Filled-Quince Bread Alsatian Onion Tart Tender Potato Bread Teresa’s Coconut Custard Tarts Savory Mushroom Strudel Down-Under Fruit Pastries Mince Tarts Pissaladière Our Household Staples Robin’s Bread Snowshoe Breads Ciabatta Dom’s Large-Batch Italian Boules and Focaccia Bread Baker’s Fruit Tart Free-form Fruit Galette Mandel-Melbas Moroccan Biscotti Breton Butter Cake Last-Minute Baking Cathead Skillet Biscuits Mountain Women’s Roti Banana-Coconut Bread for Pam Simplest Apple Pie Buttermilk Fruit Cake Four-Minute Cake Valerie Cranberry-Chocolate Sweet Buns Treacle Tart Free-form Fruit Galette Naomi’s Any-Day Skillet Cake Corn Bread with Cracklings To Feed a Hungry Crowd Truck-Stop Cinnamon Rolls Thai Tuiles Golden Mixed-Greens Pie Farmhouse Meat Pie Danish Log Dom’s Large-Batch Italian Boules and Focaccia New Year’s Pear Cake (doubled) Fresh Quark Stollen Fruit and Nut Powerpack Sweet Potato Dinner Rolls Irish Soda Bread Potato Pletzel Standbys for Snacking Remnant Rye-Butter Crackers Semolina Crackers Coriander Cookies Mandel-Melbas Pfeffernusse Cretan Spiced Crackers Child-Friendly Recipes to Make Together Independent Brownies Eva’s Chocolate-Flavored Cake NYC Calzones Raisin Drop Cookies Semolina 1-2-3 Cake Russian Apple Pancakes Ventry Sourdough Pancakes Country Apple Pie in a Potato Crust Campfire Baking Cathead Skillet Biscuits Bannock & Damper Lebanese Sajj Bread Czech Potato Pancakes Mountain Women’s Roti Himalayan Steamed Dumplings Great for Sandwiches Olive Panini Soft White Sandwich Loaf, American Style Tibetan Overnight Skillet Breads Sweet Farsi Tandoor Bread Galician Hearth Bread with Whole Corn Hazelnut-Currant Boule Ciabatta Unusual Techniques to Try Sweet Anise Bagels Montreal Bagels Special Spiced Rye from Gotland Kazakh Dried Fruit Pastries Portuguese Mountain Rye Ukrainian Hazelnut Roll-ups Ukrainian Christmas Bread Sweet Ramadan Half-Moons Pugliese Sponge Breads For Those Who Can’t Eat Gluten (Celiacs) Light as Air Spirals Corn Bread with Cracklings Easy Cheese and Bean Rounds Buckwheat Crepes (traditional version) Persian Cardamom Cookies Rice Flour Muffin-Cakes Pain aux Pruneaux For Those Who Prefer Whole Grains Russian Rye Cookies Sweet Anise and Sugar Crispbreads Whole Wheat Kouignaman Whole Wheat Ciabatta Large-Batch Whole Wheat Pan Loaves Papaya-Almond Whole Wheat Bread Galician Hearth Bread with Whole Corn Great for Toast Almond Milk Bread Helen’s Special Raisin Bread Robin’s Bread Challah Greek Easter Spiral Velvety Bean Bread Classics Lemon Pound Cake Challah Rich and Sticky Buns Chelsea Buns Childhood Gingerbread with Molasses Rugelach New England Brown Bread Leekie Pie Butter Tarts Exotic Flavors Spicy Dal Crackers Pain aux Pruneaux Nigella-Date Hearth Breads Tibetan Overnight Skillet Breads Spicy Banana Rounds Jamaican Coconut Pie To Take as a Present Banana-Coconut Bread for Pam Ciabatta Portuguese Egg Tarts Fresh Quark Stollen Lime Zest Macaroons Mince Tarts Butter Tarts Chocolate Bread Batons Hazelnut-Currant Boule
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