Status
Available
Call number
Library's review
Indeholder "Indledning", "En samling køkkennødvendigheder", "Ingredienser", "Hvor det kan købes", "Redskaber", "Om gær", "Almindelige retningslinjer for fremstilling af Tassajara gærdejsbrød", "I.", " (A) Røredejen blandes", " (B) Dejen sættes til hævning", " (C) Røredejsmetodens
Bog fra starten af "fuldkornsbevægelsen", så måske synes man ikke mere at det er så utroligt at lave brød af fuldkornsmel, men der er da nogle ok opskrifter her.
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fordele", "II.", " (A) Olie, saldet og de tørre ingredienser foldes i", " (B) Dejen æltes", " (C) Dejen hæver og slås ned", " (D) Brødene formes", " (E) Før bagningen og bagning", " (F) Opbevaring", "Boller og andre former", "Brød med frugtfyld", "Gærdejsbrød", " 1. Tassajara gærdejsbrød", " 2. Rug-havregrynsbrød", " 3. Sesam med knækket hirse", " 4. Rugbrød med sur fløde", " 5. Rugbrød med kærnemælk og hvedemel", " 6. Svensk sommerrugbrød", " 7. Majsmels- og hirsebrød", " 8. Ris-sojabrød", " 9. Havregrynsbrød", " 10. Hirsebrød", " 11. Banan sandwichbrød", " 12. Rosinbrød", " 13. Nøddebrød", " 14. Frugtbrød", " 15. Ostebrød", " 16. Franskbrød", " 17. Tassajara gærdejsbrød med sødmælk", " 18. Æggevask", "Gærdejs finbrød", " 19. Morgenbrøds gærdej", " 20. Svenske tering", " 21. Kanelruller", " 22. Amerikanske valnødderuller", " 23. Muffins", " 24. Citronfletbrød", " 25. Norsk kaffekage", " 26. Kolacher", " Kolache-pynt og -fyld", " (A) Valmuefrøpynt (Birkespynt)", " (B) Smørglasur", " (C) Sveske eller abrikosfyld", " (D) Mandelpasta", " (E) Dadel- og mandelfyld", " 27. Flettet julebrød", "Usyrnet brød", " 28. Tibetansk bygbrød", " 29. Los Angeles usyrnet brød nr. 1", " 30. Los Angeles usyrnet brød nr. 2", " 31. Usyrnet Richie II", " 32. Usyrnet rug-havregrynsbrød", " 33. Usyrnet johannesbrød-daddelbrød", " 34. Usyrnet frugt- og nøddebrød", " 35. Uæltet usyrnet brød", " 36. Usyrnet hollandsk rugbrød", " 37. Vællingbrød", " 38. Alternativt Vællingbrød", " 39. Grødrestbrød", " 40. Vælling eller grødcrackers", " 41. Fladbrød af grødrester", " 42. Usyrnet brød med brune ris", "Surdejsbrød og pandekager", " 43. Surdejsbrød", " 44. Surdejsrugbrød", " 45. (Surdejs)franskbrød", " 46. Surdejspandekager", "Pandekager og andre sager man kan spise til morgenmad, frokost eller middag", " 47. Fuldkornshvedepandekager", " 48. Pandekager med appelsin", " 49. O-konomi-yaki", " 50. Hytteostpandekager", " 51. Æbleskiver", " 52. Flødescones", " 53. Mørdejskiks", " 54. Smørkuchen", " 55. Æggebagels", " 56. Valnøddekaffekage", "Muffins og lynbrød", " 57. Bygmelsmuffins", " 58. Majsbrød i tre lag", " 59. Boghvedemuffins", " 60. Fuldkornshvedemuffins og variationer", " 61. Variationer: muffins med mangler", " 62. Majsmuffins", " 63. Klidmuffins", " 64. Kernemælksmuffins", " 65. Kryddermuffins til festlige lejligheder", " 66. Frugtsaftsmuffins", " 67. Marmelade eller syltetøjsmuffins", " 68. Muffins med tørret frugt", " 69. Muffins med 'orientalske' krydderier", " 70. Muffins med nødder eller frø", " 71. Muffinsmiskmask", " 72. Kokosnød og gulerodskage", " 73. Æble- og nøddebrød (gærdejs)", " 74. Banan- og nøddebrød", " 75. Daddel- og nøddebrød", " 76. Honning- og valnøddebrød", "Desserter", " 77. Sprøde æbler", " 78. Ferskenkuchen", " 79. Tærte med sur fløde og frugtpynt", " 80. Piedej", " 81. Piedej uden fedtstof", " 82. Tærter", " 83. Ostesmåkager", " 84. Småkagestænger med tyrkisk kaffe", " 85. Honningstænger", " 86. Daddel-, figen- eller sveskestænger", " 87. Muren færdig småkager", " 88. Nøddegramssmåkager", " 89. Sesamslik", " 90. Johannesbrødsslik med frisk frugt", " 91. Johannesbrød-sesamslik med frisk frugt", " 92. Sesam Tofu", " 93. Flødeostekugler", " 94. Alfa Lucerneis eller Suzannejordbær", " 95. Senneps ingefærbrød", " 96. Frisk frugtkage", " 97. Vandringsmandens blanding", " 98. Tassajara granola", "Om Erward Brown", "Kilder", "Om Tassajara", "Noter".Bog fra starten af "fuldkornsbevægelsen", så måske synes man ikke mere at det er så utroligt at lave brød af fuldkornsmel, men der er da nogle ok opskrifter her.
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Publication
[Kbh.] cop. 1973, Borgens Forlag
Description
Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make--and enjoy--breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.
User reviews
LibraryThing member ablueidol
I see that the centre is still going but I never went except via this book. Its a legacy from my own hippie commune days when cooked all my own food including bread. Back in the 70's in Bristol if you wanted to eat natural (organic was not invented!) especially bread you have very little choice as
I can remember working with some disturbed teenagers in a residential unit in 1979 getting then to bake bread using the basic sponge method and getting some of the anger out for them by the kneading.
Its part of life not lived where I would grow my own food and make my own bread and have friends round to long Sunday lunches in the Aga warmed kitchen. Not sure if I want to examine why instead I am cataloguing books and looking forward to the 3 hours of Star trek on Sky. And dinner is what the local take away has on special
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supermarkets did white sliced and bakers did tin loaves if you could find a baker. You had to know about certain Italian, Jewish or Asian shops to get access to rarities such as green peppers, fresh chillies, chickpea dips, olive oil smoked sausages etc. The 70's were a food disaster so before condemning supermarkets think how they have opened the access to food that 30 years ago was impossible for many to source.I can remember working with some disturbed teenagers in a residential unit in 1979 getting then to bake bread using the basic sponge method and getting some of the anger out for them by the kneading.
Its part of life not lived where I would grow my own food and make my own bread and have friends round to long Sunday lunches in the Aga warmed kitchen. Not sure if I want to examine why instead I am cataloguing books and looking forward to the 3 hours of Star trek on Sky. And dinner is what the local take away has on special
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LibraryThing member crawdadman
I should probably branch out at some point, but this is almost the only book I've ever referred to in more than seven years of bread baking. I occasionally dip into Crescent Dragonwagon's Soup and Bread Book because of its fantastic cornbread recipe, but Tassajara is the one I keep returning to.
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Brown's basic yeasted bread recipe produces an incredibly full, satisfying loaf, and his stories about baking for the Tassajara monastery make for good reading while the dough rises. This is a truly essential cookbook. Show Less
LibraryThing member cooknclean
This is the first cookbook I ever owned. I have semi-regularly been baking bread in the style of this book for over thirty years. The basic technique uses a sponge but can be completed in less than a day. The basic formula is for a whole-wheat bread but many other formulas are provided, using a
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variety of common and not so common grains. There are even a couple of recipes for unleavened loaf breads which I attempted with fairly good results when I was young and adventurous. Show Less
LibraryThing member oriboaz
Many people like this book, for some reason, but I do not. I find the breads to be far too sweet and rich in oil. I have very little desire to bake from this book.
LibraryThing member MarthaJeanne
Back before I started college I worked as all day babysitter for a family one summer. The mother made their bread, and told me this was the best book to learn from. I'm not sure I ever made anything except basic bread from it, but it does have very good directions for that first loaf of bread, and
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encourages experimentation. Show Less
LibraryThing member Dene2
I received this book and a bread bowl for a wedding present. I have made bread from the basic sponge recipe and variations...We have enjoyed cinnamon rolls @ Christmas for the past 34 years so it is now a family tradition. The basic recipe can be made using ANY flour so I am experimenting on ways
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to make the sponge gluten free. When money was tight I could always make a loaf from scratch (flour was cheep). The process of kneeding the sponge is very relaxing. Enjoy! Show Less
LibraryThing member Carrie.deSilva
This small beige book, first published in 1970 (my edition is the fifteenth printing of 1975, indicating its popularity) would not shout out amongst the glossy offerings in the bookshop. It doesn't need to , though as its reputation does the work. It revolutionised my baking. Ignore the recipes
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that talk about smooth, silky dough - that is likely to be too dry. Tassajara tells you not to be afraid of stickiness. This book was produced by the bakery at the heart of the Tassajara Zen community in Berkeley, California. Edward Espe Brown started the famous Green's Restaurant in California and is still a Zen teacher. Show Less
LibraryThing member jarvenpa
I used this book to teach so many friends how to bake bread. Love it.
LibraryThing member Waltzing_Echidna
Not just yeasted breads. Quick breads, muffins, the best pancakes ever... and many of the recipes suggest variations, to encourage those who like to improvise but need a little encouragement. A wonderful staple.
Subjects
Language
Original language
English
Original publication date
1970
Physical description
170 p.; 20.1 cm
ISBN
8741834968 / 9788741834962
Local notes
Omslag: Ikke angivet
Omslaget viser en naiv tegning af brød, smør, ost og syltetøj
Indskannet omslag - N650U - 150 dpi
Oversat fra amerikansk "The Tassajara bread book" af Carsten Grolin
Omslaget viser en naiv tegning af brød, smør, ost og syltetøj
Indskannet omslag - N650U - 150 dpi
Oversat fra amerikansk "The Tassajara bread book" af Carsten Grolin
Pages
170
DDC/MDS
| 641.815 |