Food Guides
What are your favorite food preparation guides? I'm talking about books that include recipes, but, more importantly, explain the science and technique behind the recipes.
I don't have any favorites (I haven't come across many), but one that I've read is King Arthur Flour Whole Grain Baking. It has lots of useful tips on whole grain baking, and many delicious-looking recipes. I haven't had a chance to try any of the recipes yet, but here are some on the top of my list:
-100% Whole Wheat Tortillas
-Baked Oatmeal (with crystallized ginger)
-100% Whole Wheat Sandwich Bread
-Wheat Thins
-Ciabatta Integrale
-100% Whole Wheat Sourdough
-Whole Wheat Puff Pastry
-Spinach Croissant
-Whole Grain Eclairs
-Beef and Portobello Turnovers
-Whole Grain Genoise Cake
-Stromboli
I'm focusing mainly on the savory recipes, as I'm trying to cut down on my sugar. Though, there were so many sweet recipes that tempted me.
Oh, and does anyone know how to make a frosting with a high melting point without using vegetable shortening?
I don't have any favorites (I haven't come across many), but one that I've read is King Arthur Flour Whole Grain Baking. It has lots of useful tips on whole grain baking, and many delicious-looking recipes. I haven't had a chance to try any of the recipes yet, but here are some on the top of my list:
-100% Whole Wheat Tortillas
-Baked Oatmeal (with crystallized ginger)
-100% Whole Wheat Sandwich Bread
-Wheat Thins
-Ciabatta Integrale
-100% Whole Wheat Sourdough
-Whole Wheat Puff Pastry
-Spinach Croissant
-Whole Grain Eclairs
-Beef and Portobello Turnovers
-Whole Grain Genoise Cake
-Stromboli
I'm focusing mainly on the savory recipes, as I'm trying to cut down on my sugar. Though, there were so many sweet recipes that tempted me.
Oh, and does anyone know how to make a frosting with a high melting point without using vegetable shortening?