{"product_id":"flour-lab-book-adam-leonti-9781524760960","title":"Flour Lab","description":"\u003cb\u003eThe most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains--with dozens of recipes  \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBread lovers of all skill levels are sure to find themselves returning to this one time and again.--\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eA pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, \u003ci\u003eFlour Lab \u003c\/i\u003eis a master class at making better-tasting and more nutritious food. \u003cp\u003e\u003c\/p\u003eThirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Bread: \u003c\/b\u003ePotato Rolls with Honey Butter; Bagels; Yeasted Ciabatta\u003cbr\u003e\u003cb\u003e- Pasta: \u003c\/b\u003eCanderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Rag \u003cbr\u003e\u003cb\u003e- Pizza: \u003c\/b\u003eButter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana\u003cbr\u003e\u003cb\u003e- Pastry, Cookies, and Cakes: \u003c\/b\u003eBiscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting \u003cp\u003e\u003c\/p\u003eEmbracing freshly milled flour in these recipes--and all the ones you already love to make--will ensure that you never have a stale meal again. \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eFlour Lab\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eDo you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains--think flavor, texture, nutrition, uniqueness--across a broad, delicious spectrum. Adam Leonti's \u003ci\u003eFlour Lab \u003c\/i\u003eis clearly composed, enthusiastic, and inspiring.\u003cb\u003e--Ken Forkish, author of \u003ci\u003eFlour Water Salt Yeast\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFlour Lab \u003c\/i\u003eis not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal--yet universal--journey of the artisan soul. Adam Leonti's own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.\u003cb\u003e--Peter Reinhart, author of \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, \u003ci\u003eBread Revolution\u003c\/i\u003e, and \u003ci\u003ePerfect Pan Pizza\u003c\/i\u003e\u003c\/b\u003e","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49879531946257,"sku":"CIN152476096XG","price":0.0,"currency_code":"EUR","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50483291128081,"sku":"GOR012007483","price":82.0,"currency_code":"EUR","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50709273903377,"sku":"GOR014043266","price":52.0,"currency_code":"EUR","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50719428706577,"sku":"CIN152476096XVG","price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/152476096X.jpg?v=1750760193","url":"https:\/\/www.worldofbooks.com\/fr-fr\/products\/flour-lab-livre-adam-leonti-9781524760960","provider":"World of Books ","version":"1.0","type":"link"}