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Sabtu, 26 Maret 2016

Download Ebook Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish

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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish


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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish

Review

Winner, IACP Awards 2013 - Baking: Savory or SweetWinner, James Beard Foundation Award 2013 - Baking and Dessert“If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.”—Eater National"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."—portlandmonthlymag.com“Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.”—Library Journal"Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."—Oregonian, June 25, 2012"Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining “Great Details for Bread and Pizza,” make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast “prosciutto” pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour."—Publishers Weekly, 6/4/2012 “Ken Forkish’s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking   “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.” —Gabriel Rucker, chef/owner of Le Pigeon restaurant             “This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.” —Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry   “Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.”  —Karen Brooks, restaurant critic, Portland Monthly

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About the Author

After a twenty-year career in the tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.

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Product details

Hardcover: 272 pages

Publisher: Ten Speed Press; 1 edition (September 18, 2012)

Language: English

ISBN-10: 160774273X

ISBN-13: 978-1607742739

Product Dimensions:

8.3 x 0.9 x 10.3 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

998 customer reviews

Amazon Best Sellers Rank:

#442 in Books (See Top 100 in Books)

Easy to read and follow. Nice photos and diagrams. Sensible advice for beginners, help to improve and tips for experts. Discusses cooking issues. Glad I bought it. Fast and excellent customer service.

This book could easily receive one or five stars, depending on what you are looking for. It was perfect for me, but I would like to clarify exactly what it is you would get out of this book, and what you would not.First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. If you're looking more for a diverse bread recipe book vs break knowledge, this is not the book for you.This is a very good equivalent of a breadcrafting 101 textbook. Now, I say 'breadcrafting' vs just 'baking' because this book takes you far beyond "mix X and Y, bake at Z, eat." Using the same very simple ingredients (see title), you will make a variety of different flavors, based on times, ferments, etc. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. You will truly learn the basics of making great bread. I would note that this book also calls for a covered dutch oven to finally bake these loaves in, which will replace much in the way of expensive baking equipment and give a lovely crust.For the book itself: There are literally over a hundred favored methods of breadmaking all over the world. This book contains a much smaller focused area than, say, Peter Reinhart's "Bread Baker's Apprentice". The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. The doughs he uses are very wet (usually well in excess of 70% hydration), and his preference to hand-forming everything in the bowl vs using a mixer, etc, will actually give some excellent groundwork in learning dough handling. An advantage to wet doughs (among other things like quality), is that you can most easily feel changes in the dough as you work it, teaching you to make bread by feel, and really KNOW when things are ready. The basic recipe is varied with different flours, bigas or poolishes, and finally making and using a sourdough culture. The variations one learns of a recipe are incredible in terms of taste and texture, when the main variables are time and temp.This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel). If you are looking to learn the basic knowledge needed to make truly magnificent bread in your home, this is the book to start with. If you are a more advanced baker, but still need to solidify the basics covered in this text, you will find that material familiar but new at the same time, and will get more than your money's worth.Happy reading!

This book is fine for those who are interested in making fermented breads from a commercial yeast, but for those looking to make naturally leavened bread from a starter you would be better off trying a different method than the one described by Forkish. His method wastes way too much flour, over 1000 grams per day just to get the starter going! Completely unnecessary! All you really need is 100 grams of a 50/50 white and wheat blend and 100 grams of water, more or less depending on your baking schedule. That's it. The method in this book would have you go through a bag of flour a day. Try Chad Robertson's Tartine instead for a better daily method.I also have to wonder if all the 5 star reviews actually made some of the recipes as described or if they just glanced over it. If you try to make the Pain Au Bacon there is a typo that has you adding an unnecessary 604 grams of whole wheat flour in the method (it should read only 16 grams!). He also has you build a huge levain for this recipe and only use a fraction of it. There are much more economical recipes out there with much better methods.Other reviewers stated that a combo cooker is preferable to the Dutch oven method used here and they are absolutely right, a combo cooker is much easier to work with. Forkish also apparently isn't a fan of scoring bread instead advocating for using the natural seam, it's a personal preference but I quite like scoring and making unique designs.Forkish also claims that in order to have a good rise and taste out of bread you need a combination of natural leaven and commercial yeast. Not true at all, some of the best risen and tasting breads I have ever made have been from using my own starter alone. Commercial yeast has its place at times but you absolutely don't need it to make good bread. Humans have been doing it for thousands of years before yeast was sold and packaged.I do agree that bread needs to be cooked a lot longer than most people think, a dark flavorful crust is preferable to an under baked loaf any day, and most people negatively reviewing it for that reason probably don't know what good bread looks or tastes like.Overall, if you are dipping your toes into the water and trying out long fermentation methods with commercial yeast, this book should be fine, but be sure to do the math on the recipes and calculate the correct baker's percentages before you waste flour and time on a typo. If you are looking for a book to get started making naturally leavened bread, go buy Tartine by Chad Robertson.

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Rabu, 23 Maret 2016

Download Secrets of the Pulse: The Ancient Art of Ayurvedic Pulse Diagnosis

Download Secrets of the Pulse: The Ancient Art of Ayurvedic Pulse Diagnosis

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Secrets of the Pulse: The Ancient Art of Ayurvedic Pulse Diagnosis

Secrets of the Pulse: The Ancient Art of Ayurvedic Pulse Diagnosis


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Secrets of the Pulse: The Ancient Art of Ayurvedic Pulse Diagnosis

Review

This book describes an assessment method that enhances a practitioner's awareness to perceive fundamental issues affecting the body. -- B. Cook, Instructor, Wellpark College of Natural Therapies --B. Cook, Instructor, Wellpark College of Natural Therapies

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About the Author

Dr. Vasant Lad, BAMS, MASc, brings a wealth of classroom and practical experience to the United States. He received the degree of Bachelor of Ayurvedic Medicine and Surgery from the University of Pune, in Pune, India in 1968 and a master of Ayurvedic science from Tilak Ayurved Mahavidyalaya in Pune, India in 1980. He served for three years as medical director of the Ayurveda Hospital in Pune, India. He also held the position of professor of clinical medicine for seven years at the Pune University College of Ayurvedic Medicine, where he was an instructor for many years. Dr. Lad's academic and practical training includes the study of allopathic medicine (Western medicine) and surgery as well as traditional Ayurveda. In 1979, he began traveling throughout the United States sharing his knowledge of Ayurveda, and in 1981, he returned to New Mexico to teach Ayurveda. In 1984, he founded and began his position as principal instructor and director of The Ayurvedic Institute.

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Product details

Paperback: 172 pages

Publisher: The Ayurvedic Press; 2 edition (March 9, 2006)

Language: English

ISBN-10: 1883725135

ISBN-13: 978-1883725136

Product Dimensions:

7 x 0.5 x 9.9 inches

Shipping Weight: 14.4 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

20 customer reviews

Amazon Best Sellers Rank:

#87,139 in Books (See Top 100 in Books)

The book is OK maybe because I do not have an Ayurvedic background. Some of the materials are clear, but some materials are unclear and needed to be explained by the author in more detail. It is harder to learn to read the pulse unless you have a teacher so you can ask questions. So, I took the Summer Intensive seven day Pulse Reading Practicum in June 2015 from Dr. Lad at the Ayurvedic Institute. Now, the book makes more sense and easy to understand.Notice: Some editions on page 34 have a misprint for the left hand on the seventh level: Kapha (Spleen), Pitta (Heart), and Vata (Kidney). So, if you didn’t take the class you would have read the wrong pulse for the seventh level or you could of have looked at page 35 to verify.The correction for page 34 should be Kapha (Kidney), Pitta (Spleen), and Vata (Heart) at the seventh level.

I like this book for its concise yet detailed writing. The images help a lot and the explanation of Ayurveda makes it special to me. It does require a lot of practice so those who think its a magic, please do not try pulse reading.This book helps.

Dr. Vasant Lad is very well known ayurvedic Dr. and would highly recommend this book

great book to have

I found this book very informative and helpful. I have put some of its knowledge into work already. Nonetheless, of course, it is very hard to teach the subtle intricasies of taking Ayurvedic pulses without a direct teacher. One day I hope to find one. This book probably does as well as anything can in the meanwhile, and it is nice to see such a througoh collection of these technqiues on paper. Glad I bought it.

I am studying Ayurveda and I was sure this would be a good addition to learning everything I can about Ayurveda.

Thank you Dr. lad for your profound wisdom. You are a light unto this world.

An incredible science that I really enjoyed getting to know from this book.

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Minggu, 13 Maret 2016

PDF Download Exile and Pride: Disability, Queerness, and LiberationBy Eli Clare

PDF Download Exile and Pride: Disability, Queerness, and LiberationBy Eli Clare

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Exile and Pride: Disability, Queerness, and LiberationBy Eli Clare

First published in 1999, the groundbreaking Exile and Pride is essential to the history and future of disability politics. Eli Clare's revelatory writing about his experiences as a white disabled genderqueer activist/writer established him as one of the leading writers on the intersections of queerness and disability and permanently changed the landscape of disability politics and queer liberation. With a poet's devotion to truth and an activist's demand for justice, Clare deftly unspools the multiple histories from which our ever-evolving sense of self unfolds. His essays weave together memoir, history, and political thinking to explore meanings and experiences of home: home as place, community, bodies, identity, and activism. Here readers will find an intersectional framework for understanding how we actually live with the daily hydraulics of oppression, power, and resistance. At the root of Clare's exploration of environmental destruction and capitalism, sexuality and institutional violence, gender and the body politic, is a call for social justice movements that are truly accessible to everyone. With heart and hammer, Exile and Pride pries open a window onto a world where our whole selves, in all their complexity, can be realized, loved, and embraced.

  • Sales Rank: #134549 in Books
  • Published on: 2015-08-07
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.30" h x .50" w x 5.50" l, .0 pounds
  • Binding: Paperback
  • 216 pages

Amazon.com Review
At long last, an essay on the politics and poetics of queer disability. Eli Clare, a poet with cerebral palsy, movingly descibes her attempt to climb Mount Adams--not, she points out, as a "supercrip," like the boy without hands who bats .486 on his Little League team, but just as an impaired person who loves to hike: a story about ableism rather than disability. Avoiding easy answers and journalistic sunshine, she recounts the story of the fight for disabled access, touching on the history of the freak show. She tracks the origins of her own tenacity and self-knowledge to her rural Oregon upbringing and the conflicting personality of her father--who sexually abused her, but also taught her how to frame a house, how to use a chainsaw. "I think of the words crip, queer, freak, redneck," Clare remarks. "None of these are easy words. They mark the jagged edge between self-hatred and pride, the chasm between how the dominant culture views marginalized peoples and how we view ourselves, the razor between finding home, finding our bodies, and living in exile, living on the metaphoric mountain." --Regina Marler

Review
"Eli Clare writes with the spirit of a poet and the toughness of a construction worker. The passion and skill of [his] writing will draw you inside a complex life and more deeply inside yourself." (Jewelle Gomez, author of The Gilda Stories)

"Exile and Pride is a call to awareness, an exhortation for each of us to examine our connection to and alienation from our environment, our sexuality, and each other." (Kenny Fries, author of Body, Remember: A Memoir)

"Eli Clare's Exile and Pride . . . challenge[s] us to think beyond identity politics. This set of nine interconnected essays defies categorization in its exploration not only of queerness and disability but also of class, race, urban-rural divides, gender identity, sexual abuse, environmental destruction, and the meaning of home. . . . Clare gives us a vision of a broad-based and intersectional politics that can move us beyond the current divisions of single-issue movements."
(Rachel Rosenbloom The Women's Review of Books)

"The books that move us most are the ones that help us make sense of our experience, that take pieces of what we already know and put it together with new insights, new analysis, enabling us to form a fresh vision of ourselves and our lives. For me, Audre Lorde's Sister Outsider and Adrienne Rich's On Lies, Secrets and Silence were such books, and there were significant others along the way. And now there's Eli Clare's Exile and Pride." (Suzanne Pharr, author of Homophobia: A Weapon of Sexism)

About the Author
Eli Clare is a poet, essayist, activist, and the author of The Marrow's Telling: Words in Motion. He speaks regularly at universities and conferences throughout the United States about disability, queer identities, and social justice, and his writing has appeared in numerous periodicals and anthologies. He can be found on the web at www.eliclare.com.

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