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Reddit mentions of The Cook's Book: Techniques and tips from the world's master chefs
Sentiment score: 3
Reddit mentions: 4
We found 4 Reddit mentions of The Cook's Book: Techniques and tips from the world's master chefs. Here are the top ones.
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- Designed for use with our Small Critter Ceramic Bath House
- 14-Ounce
- For dwarf hamsters, gerbils and chinchillas
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Specs:
Height | 11.1 Inches |
Length | 9.1 Inches |
Number of items | 1 |
Weight | 6.6 Pounds |
Width | 2.1 Inches |
yeah, I've actually posted the entire recipe in a comment before. Lemme find it. It's one of Dan Lepard's.
edit: Here it is, copied from when I posted it about a month ago.
..second reply while drunk...
I decided to go ahead and post this recipe while I remember. Hopefully no one is offended that I am basically copying verbatim Lepard's recipe.
Although if interested, it is from The Cook's Book, which is an absolutely excellent culinary tutorial.
So anyway...
For the initial mixture:
4 tsp unbleached white or whole-wheat high-gluten bread flour or rye flour
2 tsp live plain yogurt
3 1/2 tbsp water at 65-68 degrees F
1 tbsp organic raisins (optional, provides more sugar for the yeast)
For the daily refreshment
unbleached white or whole-wheat high-gluten bread flour or rye flour, depending on what bread you want to make.
Step one:
Measure all the ingredients for the initial mixture into a one pint jar with a lid and stir them together vigorously with a fork. Cover the jar with it's lid, then leave for a day at room temperature.
Step two:
The next day, bacteria and yeasts will have begun to multiply, yet all you will see is a glassy layer of liquid over the solid matter. Measure 4 tsp of your chosen flour and 3 1/2 tbsp water into the jar, stir vigorously, and replace the lid. Leave again until the following day.
Step 3:
On day 3, look for the odd tiny bubble on the surface of the mixture. This is the beginning of fermentation. Again, add 4 tsp flour and 3 1/2 tbsp water to the jar, stir vigorously, and replace the lid. Leave until the following day.
Step 4:
By day 4, the mixture will be getting energetic and will benefit from a higher ratio of new ingredients to old leaven. Stir the mixture, then tip three-fourths to four-fifths out (throw this away). Add about 1/2 cup (100g) water to the jar. Stir vigorously, then add 3/4 cup (100g) flour and stir vigorously again. The mixture will look like a thick batter. Replace the lid and leave until the following day.
Step 5: On day 5, bubble of fermentation will appear on the surface. Repeat the procedure followed on day 4, then put the lid back on and leave until the following day.
Step 6: From day 6 on, the mixture will be able to raise a dough, but it will take many more times for complex flavors to emerge. Repeat the day-4 procedure each day for the following 2-4 days. You will notice the aroma becoming sharper every day. After 8-10 days, you will have a healthy leaven that you can use.
FOR THE ACTUAL BREAD
4 oz natural leaven (above)
7/8 cup water at 72F
1 tsp fine sea salt
2 1/2 cups unbleached high-gluten bread flour
olive oil
Step 1: Early in the morning, combine leaven and water, mixing it with your fingers. In a large bowl, mix the salt with the flour, stirring well with a spoon.
Step 2: Tip the leaven mixture into the flour and, using your hands, mix it quickly and evenly to make a soft, sticky dough. Cover the bowl and leave for 10 minutes. The dough temperature should be about 68F (20C).
Step 3: Spoon 1-2 tsp oil onto the top of the dough and rub it all over the surface. Turn the bowl over and scrape the dough onto an oiled surface. Knead the dough, repeating after 10 and 20 minutes, then cover and leave it for 30 minutes at room temp.
Step 4: Fold the dough by thirds, and repeat this every hour for 3-4 hours. Each time, return it either to a bowl or tray, seam side down, and cover. At the three hour mark, cut a deep slash into the surface of the dough to check the aeration. If you can see a good network of air bubbles, it can be shaped.
Step 5: Line a basket or bowl with a dish towl rubbed thickly with rye flour. Shape the dough into a round loaf or a baton. Place it seam side up in the towel, cover, and let rise until almost doubled in height.
Step 6: Preheat the oven to 425F (220C). Sprinkle a little semolina or flour on a baking sheet (I use the stone here), then place the dough onto it, rounded side up. Slash the surface of the loaf, then lightly spray it with water. Bake for 20 minutes. Reduce the heat to 375F (190C) and continue baking until the loaf is golden brown and feels light in weight, 15-20 minutes longer.
Step 7: Let the bread cool on a wire rack. When cool, wrap in wax or parchment paper and store in a bread box.
END
Anyway, this recipe is awesome, and the book is awesome. Everyone should buy it.
Marecella Hazan has an amazing Italian Cookbook.. That was one of the first cookbooks that really got me into Italian Cooking.
This book: https://www.amazon.com/gp/product/0756613027/ref=oh_aui_detailpage_o08_s01?ie=UTF8&psc=1
Is what really got me started me and taught me the basics.
The Inn at Little Washington's Both Cookbook was a big influence
Rick Stein's Complete Seafood is comprehensive and really unique approaches to seafood
Beal Neals Southern Cooking is to Southern Food what Marcella Hazan is to Italian.
Scott Peacock and Edna Lewis, the Gift of Southern Cooking is another.. Or any Edna Louis Book is
Molly Stephens All About Braising is another wonderful book that is incredibly comprehensive with regards to Braising.. Some amazing recipes.
Fuschia Dunlop's book, The Land of Plenty is a wonderful intro to Sichuan Food
And really, just for incredible inspiration, i think everyone should have a copy of Ecoffier's Book
I am a self taught cook and these books started me.
Two books I recommend:
A number of years ago I was given this culinary tome called The Cook's Book, I have found it to be invaluable when I do things like terrines, plus there are some interesting recipes to refer to.