Flour Lab - An At-Home Guide to Baking with Freshly Milled Grains
by Adam Leonti, Katie Parla
Clarkson Potter | September 2019 | ISBN-10: 152476096X | HQ ePUB | 335 mb
The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains-with dozens of recipes!
A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food.
Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including:
• Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta
• Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Ragù
• Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana
• Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting
Embracing freshly milled flour in these recipes-and all the ones you already love to make-will ensure that you never have a stale meal again.
About the Authors
Adam Leonti is a Brooklyn-born, Maine-bred chef and baker. He began cooking as a child, preparing meals alongside his Sicilian grandfather and Neapolitan grandmother, and took his first kitchen job at age fourteen. In 2008 he became the chef de cuisine at Vetri, a critically acclaimed Philadelphia institution. He is a graduate of the Restaurant School at Walnut Hill College in Philadelphia. His eponymous restaurant, Leonti, opened in Manhattan's Upper West Side in 2018.
Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of Food of the Italian South and a Saveur award-winning personal website covering food and travel. Katie has written or contributed to more than twenty-five books about Italy and Turkey. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, etc, and she is the coauthor of the IACP Award-winning cookbook Tasting Rome.
CONTENTS
Foreword by Marc Vetri
Introduction
THE STATE OF GRAIN
My Journey to Freshly Milled Flour
How Processing Grain Has Changed
The Will to Mill
All About Wheat
COOKING WITH FRESH FLOUR
How to Use These Recipes
Cooking Tips
Equipment
Ingredients
MAKING BREAD
MAKING PASTA
MAKING PIZZA
MAKING PASTRY, COOKIES, AND CAKES
Resources
Acknowledgments
Index
