I just took a look at amazon, and for some reason all of his books are
currently out of print. They are worth the effort to track down. The best of
the bunch are:
The Breads of France Recipes from all regions of France. It includes
everything from Bagels to bread shaped like wheat stalks, to a really dense
flavorful round loaf made with eau de fleur d'orangee. It includes lots of
pictures of the bakers with their creations as well as stories about the
recipes.
The New Complete Book of Breads No pictures, but an amazing variety of
recipes. It includes potato(e) (sorry, can't help the occasional political
statement) bread, banana bread, rye, english muffins, pita, chocolate rolls,
and even dog biscuits. Hundred's of recipes.
The Complete Book of Pastry: Sweet and Savory Pies, Linzer Torte,
calzones, pizza, hamentaschen, apple strudel, and more. You have to try the
Strudel. You actually make your own phyllo dough. Run around like a maniac
for 10 minutes stretching the dough (longer than that and it dries out.)
One great thing about his stuff is it doesnt' need much adjustment. You can
basically use the recipe as it is. He also includes some interesting why's.
By the way Rachel. Thanks for the flourless chocolate recipe. Maybe I'll try
it for Passover if I can ever get my cleaning done (or started).
Henry
-----Original Message-----
Sent: Thursday, March 29, 2001 8:25 PM
To: Multiple recipients of list ORACLE-L
Or
rave on.... I love making bread... I imagine the person I want to hurt
(usually a duhveloper) is what I am beating on as I knead the dough
>From: Henry Poras <[EMAIL PROTECTED]>
>Reply-To: [EMAIL PROTECTED]
>To: Multiple recipients of list ORACLE-L <[EMAIL PROTECTED]>
>Subject: RE: why is short bread "short"? / Re: OT -- Friday Recipe was: Or
>Date: Thu, 29 Mar 2001 14:22:10 -0800
>
>If I can remember back to what I read in a book by Bernard Clayton Jr. (if
>anyone is in to breads, pastries, ... get his books immediately. I can rave
>more later), pie crust can be made short or long. When making the crust,
>you
>mix the butter and flour, often using two knives to cut up the butter. The
>idea is to coat small pieces of butter with flour, not to mush it together.
>When baking the crust, there are little explosions of the butter kernals
>releasing water vapor which is held in by the flour. This is what gives you
>a flaky crust. Larger pieces of butter (a long crust) is flakier, more
>delicate, and more likely to get soggy than a short crust. I am assuming
>(for no real reason than I feel like it) that short bread is similar in
>this
>respect to short crust.
>
>I can check The Science of Food and Cooking when I get home and see if
>there
>is anything there.
>
>Henry
>
>-----Original Message-----
>Sent: Thursday, March 29, 2001 2:57 PM
>To: Multiple recipients of list ORACLE-L
>Oracle Books on Audio Tapes
>
>
>I still like the elegant and decorous christmas holiday
>chocolate pastries they have in spain (catalunya) that are
>designed to look exactly like t*rds (feces), sometimes
>including exquisitely crafted little flies made from sugar
>crystals.
>
>Anyway, instead of sending any more "cultural enricment
>friday" stuff, I would instead like to ask why is short
>bread "short"?
>
>I can't RTFM since my old, worn out "Joy of Cooking" is at
>home, somewhere in a box in the garage... we just moved.
>
>thanks,
>ep
>
>On 29 Mar 2001, at 11:00, Ruth Gramolini wrote:
>
>...
>
> > I love shortbread. Bring it on!
> > Ruth
>
>
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