Bøger udgivet af Harvard Common Press

Turn your home kitchen into an authentic high-end pizza kitchen, capable of turning out pizza-parlor-quality pies, with this definitive and inventive companion for the countertop pizza oven. Dedicated indoor pizza ovens are easy to use and, because they reach temperatures in the 700 degrees Fahrenheit (370 °C) range, they make incredibly good pizza in a flash. However, when you combine such high heat with such a short cooking time, you have little room for error. You need the perfect recipe, and for that there is no better source than Jonathon Schuhrke, aka the Santa Barbara Baker, who knows more about pizza and pizza ovens than, well, just about anyone. Trained as a scientist, Jonathon's expertise has earned him a role as an official ambassador for the Ooni brand of pizza oven, but you can enjoy this book no matter what make or model of indoor pizza oven you own. Epic Indoor Pizza Oven Cookbook delivers: Precise, reliable answers to all your questions, such as how to make sure the center of the pizza and the edges get done at the same time and to the same crispness. Perfect-every-time recipes for the best pizzas and calzones imaginable. A range of delectable pizza types, from classic American and Neapolitan pies to inventive new artisan-style pizzas that feature unexpected ingredients like goat cheese, kale, pesto, pork tenderloin, and apples and nectarines. All of the crust styles you like, from white to whole wheat to gluten-free, in a variety of thicknesses, from thin to deep dish. This book, so full of deeply satisfying pizza ideas, will unlock a lifetime of enjoyment from your indoor pizza oven. For master recipes and expert tips for your outdoor pizza oven, which behaves very differently from indoor ones, Jonathan has you covered with Epic Outdoor Pizza Oven Cookbook.

Leave behind the expensive store-bought vegan breads and discover the incredible flavors and aromas of nutritious, plant-based breads you can make quickly at home in your bread machine. If you are vegan, you know how hard it is to find affordable and tasty vegan breads in stores--because so many breads and flavored breads contain animal products like milk, eggs, and butter. You have probably also had little luck finding plant-based bread recipes for home bread-baking. Popular vegan blogger Shane Martin, who blogs at Shane and Simple, wrote the pathbreaking cookbook Baking Vegan Bread at Home to solve both of those challenges for bread-baking in the oven. Now, in his second book, Shane shows how you can make extraordinary plant-based breads conveniently and easily in the bread machine. The 65 recipes in this volume range from family-friendly everyday sandwich loaves, such as whole wheat, white, oat bran, and sourdough, to elegant European-style breads like Italian ciabatta and focaccia and French boules. They include: Quick breads like scones, waffles, and muffins Lunchbox breads the kids--and grownups!--will love Filled breads loaded with veggies, fruits, nuts, seeds, vegan cheese, chocolate, and more Holiday breads for year-round celebrations Rustic bakery-style artisan breads In addition to the feast of delectable recipes, Shane includes lots of expert tips on how to get the best performance from your bread machine, especially when working with vegan ingredients. With this book in hand, you w​ill never be happier that you own a bread machine, and you will find a lifetime of delicious ideas for incredibly healthy and easy-to-make plant-based breads.

Learn from a birrias master how to make your Mexican home cooking more varied, exciting, and richly flavorful than ever before. Traditionally, birrias are the beloved stews served in Mexico on all special occasions, such as weddings, quinceaneras (girls' coming-of-age celebrations), and family reunions. They are made with a meat--traditionally beef, pork, or goat--slow-cooked in an adobo sauce of chile peppers, garlic, vinegar, and herbs, then served with tortillas for dipping. Food writer, cookbook author, and chef Jesse Valenciana is the virtuoso of birrias. He reveals in this book the luscious secrets of birrias--both in their traditional forms and in their incredible new varieties. In their recent revival, evident in the best Mexican restaurants everywhere, birrias are getting even more versatile and delectable. They're now made with all kinds of meats and proteins and in vegetarian versions. The biggest change is that birrias have become an in-demand filling or topping for all sorts of other Mexican foods, from tacos to tamales and beyond. In Birrias, Jesse serves up: A dozen recipes for the traditional birrias he learned from his Mexican and Mexican-American grandparents Nearly 50 more recipes for the hip, creative, and soul-satisfying new ways to make and use birrias Techniques for making everything from birrias tacos, enchiladas, burritos, and quesadillas to birrias sandwiches, wraps, salads, soups, appetizers, and more A special bonus chapter featuring a handful of Jesse's birrias collaborations with well-known chefs--all easy to make at home--such as the "Appalachian Birria" he developed with star chef Sean Brock of Nashville. If your Mexican cooking is stuck in a rut of ground-beef tacos and cheese enchiladas, you will discover an exciting new world of flavors and dinner ideas in these pages.

The ultimate book for the sandwich connoisseur (or even the sandwich curious): nearly 100 recipes spanning the centuries, from the most well-known to obscure but delicious sandwiches. Ah, sandwiches. They're everywhere. But what's the story behind the club, the Cuban, or the hot brown? Through his various social media platforms, Barry Enderwich (@sandwichesofhistory) has been exploring all things sandwich for years. In Sandwiches of History: The Cookbook, for the first time, he has taken the source material for dozens of sandwiches and painstakingly recreated them--staying as faithful as possible to every original sandwich, while providing much more guidance on successfully making each one. From the classics, like the Cucumber Tea Sandwich or The Sophisticated Club Sandwich, to the out-of-the-box, like The Dirty Sandwich and the Mock Banana Sandwich, Barry provides not only recipes, but interesting information and fun facts that pertain to them. Chapters include: Tea and Snack Sandwiches: Nasturtium Leaves Sandwich 1896, Tomato Sandwich 1896, Smoked Salmon Sandwich 1901, Lettuce Sandwich 1902, Watercress Sandwich 1909, Cucumber Sandwich 1909, Salad Sandwich 1923, Pineapple Cucumber Sandwich 1936 Club Sandwiches: Club House Sandwich 1907, Sheridan Park Club Sandwich (1909), Milwaukee Sandwich 1909, The Salmon Club Sandwich 1936, Olive Bacon Club 1936, Swiss Club Sandwich 1936, The Club Special 1958, The Sophisticated Club Sandwich 1958, Manhattan Club Sandwich 1964 Surprising Sandwiches: Toast Sandwich 1861, Spanish Sandwich 1909, Dairy Sandwich 1909 (?), Ham Tartare Sandwich 1936, Barbecued Beef Sandwich 1941, Shrimp Sandwich 1957, Hot Dog Sloppy Joe 1970, TKTK Vegetarian Sandwiches: Mushroom Sandwich 1893, Picnic Sandwich 1901, Gruyere Sandwich 1901, East India Lentil Sandwich 1912, Bombay Sandwich India, Waffled Cheese Sandwich 1974, TKTK, TKTK International Sandwiches: Pan Bagnat (France), Chicken Banh Mi (Vietnam), Barros Lupo (Chile), Rou Jia Mo (China), Tomago Sando (Japan), Chip Buttie (UK), Carne Asada Torta (Mexico), Membosha (Korea), Fruit Sando (Japan) Open Faced and Sauced Sandwiches: Kentucky Hot Brown 1926, Horseshoe Sandwich 1928, Hot Dog Sandwich 1970, Company Sandwich 1974, Tomato Cheese Club Sandwich 1941, Betty Engel Special 1974 * this will need name change, Hot N Hearty Tuna Sandwich 1974, Superb Club Sandwich 1977, Sara E. Porter Special 1977 * this will need name change Sweet Sandwiches: Chocolate Sandwich Number 3 1908, School Sandwich 1909, Date and Orange Sandwich 1909, Ginger Sandwich 1912, Strawberry Sandwich 1912, Peanut Butter Cherry Sandwich 1936, Mock Banana Sandwich WWII, Dusty Nuttergoose Sandwich And that's not all! Barry also includes his signature "plus ups" for taking good sandwiches and making them great, as well as a handful of original recipes and remixes, including fan favorites. There's an argument to be made that this is the greatest thing since, well, sliced bread.

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