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.

The Caribbean islands have a vibrant oral folklore. In Jamaica, the clever spider Anansi, who outsmarts stronger animals, is a symbol of triumph by the weak over the powerful. The fables of the foolish Juan Bobo, who tries to bring milk home in a burlap bag, illustrate facets of traditional Puerto Rican life. Conflict over status, identity and power is a recurring theme--in a story from Trinidad, a young bull, raised by his mother in secret, challenges his tyrannical father who has killed all the other males in the herd. One in a series of folklore reference guides by the author, this volume shares summaries of 438 tales--some in danger of disappearing--retold in English and Creole from West African, European, and slave indigenous cultures in 24 countries and territories. Tales are grouped in themed sections with a detailed subject index and extensive links to online sources.

Mahatma Gandhi to Dandi, and become a part of the historic violation of the Salt Act in British India. This is, of course, unrecorded by history. He was an Agariya, one of the salt-harvesters in the Rann of Kutch. Today, the Agariyas working in the salt pans have no water, homes or schools for their children. They are being squeezed out by the law that has identified the entire Rann as reserved forest for wild asses. Tribhuban’s grandson Azad has no choice but to take up the fight for salt against the establishment once more, this time in an independent India. A Touch of Salt is the story of Tribhuban and Azad, of Mohandas and Kasturba, of Malati and Vishnuram, of the multitude of Agariyas, countless lives lived, lost, and buried in salt and sand.

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.