Flour Lab by Adam Leonti
The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains--with dozens of recipes Bread lovers of all skill levels are sure to find themselves returning to this one time and again.--Publishers Weekly (starred review) A 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, Flour Lab is a master class at making better-tasting and more nutritious food. Thirty-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: - Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta- Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Rag
- Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana
- Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting Embracing 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. Praise for Flour Lab Do 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 Flour Lab is clearly composed, enthusiastic, and inspiring.--Ken Forkish, author of Flour Water Salt Yeast
Flour Lab is 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.--Peter Reinhart, author of The Bread Baker's Apprentice, Bread Revolution, and Perfect Pan Pizza
Katie Parla, a native of New Jersey, is a food and beverage journalist, gourmet guide, and instructor based in Rome. KatieParla.com, a Saveur Award-winning food and travel website, the ebook Eating & Drinking in Rome, more than twenty travel guides, and coauthor of Tasting Rome (2016), winner of the IACP Award for best international cookbook, are among her many accomplishments. Her recipes, travel writing, and food criticism have appeared in publications such as the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and others. @katieparla is her Instagram and Twitter handle.
| SKU | Unavailable |
| ISBN 13 | 9781524760960 |
| ISBN 10 | 152476096X |
| Title | Flour Lab |
| Author | Adam Leonti |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2019-09-10 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |