Sediments of Time: On the Condition of Possible Histories, Koselleck Reinhart
Автор: Reinhart Matthew Christian Название: Disney Princess: A Magical Pop-Up World ISBN: 1608875539 ISBN-13(EAN): 9781608875535 Издательство: Simon & Schuster Рейтинг: Цена: 8712.00 р. Наличие на складе: Заказано в издательстве.
Описание: Starring the timeless characters that have made the Disney Princess films a treasured part of pop culture and animation history, this visually stunning volume is packed with intricately designed pop-ups, trans-formative scenes, and many other surprises. With state-of-the-art paper engineering and beautifully rendered illustrations, Disney Princess: A Magical Pop-Up World brings these castles and characters brilliantly to life, capturing the magical worlds that have enthralled audiences for decades. This collectible piece of Disney Princess magic spans eleven films and princesses, including fan-favorites such as Belle, Snow White, Ariel, and Rapunzel. Through over twenty-five pop-ups and transformative scenes, the key moments from these beloved films leap from the page, and the accompanying text makes this book a wonderful interactive reading experience that families will treasure. Join Cinderella as she transforms for the ball, Jasmine as she embarks on a magic carpet ride, Aurora as she pricks her finger on Maleficent s spinning wheel and is saved by her prince, and Merida as she bravely fights to decide her own destiny. The ultimate pop-up for collectors, Disney fans, and kids of all ages, Disney Princess: A Magical Pop-Up World is an indispensable celebration of these enduring characters, stories, and fairy tales.
Автор: Reinhart, Peter Название: Peter reinhart`s artisan breads fast ISBN: 1580089984 ISBN-13(EAN): 9781580089982 Издательство: Random House (USA) Рейтинг: Цена: 2759.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven--a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
Описание: WINNER OF THE JAMES BEARD AND IACP AWARD - Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more "For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."--Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil ne and Phillippe Gosselin, whose pain l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain l'ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.
Автор: Reinhart, Peter Название: Peter reinhart`s wholegrain breads ISBN: 1580087590 ISBN-13(EAN): 9781580087599 Издательство: Random House (USA) Рейтинг: Цена: 3449.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In this follow-up to his award-winning book The Bread Baker's Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you've ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart's innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
Автор: Reinhart, Peter Название: Crust and crumb ISBN: 1580088023 ISBN-13(EAN): 9781580088022 Издательство: Random House (USA) Рейтинг: Цена: 2298.00 р. Наличие на складе: Нет в наличии.
Описание: Master formulas for serious Bread Makers.
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