Saturday, January 31, 2015

BREAD REVOLUTION, by Peter Reinhart

Bread Revolution, by Peter Reinhart
Photography by Paige Green
Ten Speed Press, Berkely

DISCLAIMER:  I received a complimentary copy of this book from the Blogging for Books program in exchange for this review.  I have not received any type of financial compensation for this review.  Please note that any references by the Author of this book to the use or consumption of beverage alcohol in any form is not condoned by me or my blog by this review.  CE Watson

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  Peter Reinhart's book is not a book of bread recipes - it's an informative and interesting class on the use of alternative grains and flours and baking techniques in bread making.  In over 240 pages, the Author shares in an almost conversational style his research and exploration of these alternatives, giving the history of their development, his own experience with them, and then includes recipes for the use of these grains.  Some of the alternative flours explored here are produced from sprouted grains and sprouted beans, whole grains and whole-milled grains,  flaxseed meal, pecan flour, almond flour, grape skin and grape seed flours.

Additionally, the Author doesn't assume that his reader is an experienced baker and has provided a thorough glossary of tools, terms, ingredients, and detailed photos of his method of working with the dough.  

The large, hard-back book is informative, interesting, and the photos of the finished baked goods enticing!  Now, which one to try first..... perhaps "Sprouted Wheat Cinnamon Buns and Sweet Rolls"!

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Author Bio: Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina, and the author of eight books on baking.  He is also the founder and host of the website

CE Watson,

Monday, January 19, 2015

GREAT GRUBB! A Collection of Recipes Shared by Our Family Members. by Chris Watson

A review of our Family Cookbook.  by Chris Watson

Great Grubb!
A Collection of Recipes Shared by Our Family Members!

Recipes shared by the Acord, Allison, Brooks, Brown, Buyalos, Coppler, Evans, Fraizer, Grubb, Pizzino, Stafford, Turner, Watson, and Walker Families.

The Cookbook contains 8 Divisions, 146 recipes, and 6 articles of household hints.

     Compiled and self-published for our Reunion, September, 2006.

     Our family cookbook was compiled to save for future generations some of our best family recipes.  The book also allowed us to include personal memories, such as my own story about Grandma's Homemade Apple Butter.

     A family cookbook is also a very personal one, with everyone contributing to it's contents.  And what can be better than seeing your recipe and name in print!

     Our family cookbook was completely self-published:  the pages were done on a copy machine and home computer!  But it was great fun and completely ours!  

One of our recipes from our Book:

shared by Aunt Beulah Pizzino

1 cup sliced cucumbers
1 cup chopped green peppers
1 cup cabbage
1 cup onions
1 cup carrots sliced
1 cup green tomatoes
1 cup green beans

1. Combine all the above vegetables and soak in salt water solution overnight (1 1/2 cup salt and 2 quarts water).

2. Drain salt water solution from vegetables.

3. Cook carrots and beans until tender.  Add remaining vegetables and following spices and cover with water and cook 10 minutes.

2 teas mustard seed
1 teas celery seed
1 tablespoon chopped celery
2 cup of vinegar
2 cup sugar
2 tablespoon of tumeric

Pack in jars and seals.

CE Watson,

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