A compact and useful guide for Jewish brides and grooms about to embark on the building of a new home.

A book of Eastertide resources covering the period from Easter Sunday to Trinity Sunday, it offers prayers, responses, liturgies, songs, poems, reflections, meditations, sermons and stories for a period of nearly two months, including Easter Day, Ascension Day, Pentecost, Trinity Sunday, Saints' days and Rogation days.

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

"Este bello libro, en su modestia, puede ayudar a cambiar el mundo", Rosa Montero. Dos poblados separados por una alambrada. Con escasez de agua y de pan: -Lo siento el agua es nuestra. -Lo siento el pan es nuestro.

Calgary for rural life on a farm in Saskatchewan, she planned to replace cooking and teaching with poetry and prose. But her next adventure didn't quite work out that way. Food trickled into her poems, her essays, her fiction. And water poured into her property in both Saskatchewan and Calgary during two devastating floods. Bread and Water uses lyrical prose to examine those two fundamental elements of sustenance, and to probe the essential questions on how to live a life. Hobsbawn-Smith uses food to explore the hungers of the human soul: wilder hungers that loiter beyond cravings for love. She kneads themes of floods and place, grief and loss; the commonalities of refugees and Canadians through common tastes in food; cooking methods, grandmothers and mentors; the politics of local and sustainable food; parenting; male privilege in the restaurant world; and the challenges of aging gracefully. Praise for Bread & Water "Written with heart and intelligence, Bread & Water: Essays is continually entertaining and rewarding. The tone-self-aware, curious, a little vulnerable-is at once individual and communal, and creates a winning humility perfectly suited to the essays' explorative nature." -Tim Bowling, Judge for the Saskatchewan Writers' Guild 2014 John V. Hicks Long Manuscript Award"--

From an award-winning baker, Naturally Fermented Bread introduces the principles of yeasted water baking, including recipes for nutritious, delicious sweet and savoury bakes.