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By FADA Yeast
Good Taste Big Soft Pretzels bring you the ultimate taste bud experience! Have fun to make soft&good eat !
1 & 1/2 Cups WARM water
1 Pkg. Fast Rising Yeast
4 Cups Bread Flour ( regular flour is ok but bread flour is best)
1 TSP Sugar
1 TSP Salt ( I used Sea Salt)
1 Beaten Egg White with 1 TBS Water added
Coarse Sea Salt for Sprinkling
Dissolve yeast in the warm water & let sit for 5 minutes. Stir & then add the sugar & salt.
Stir all of it into the flour. Work through & add more water if needed. Knead in the bowl, cover & let rise double in size about 1 hour. Turn out on a floured surface & knead again . Now pinch of nice sized pieces & twirl & roll between your hands to make long ropes about 12 inches long. You will get 8 ropes. Twist into pretzel shapes & lay on a baking sheet.
THE BOOKS ARE SOLD
I have Volumes 1 ,2 and 4 of Jean-Pierre Wybauw's Great Chocolate books are for sale.
The books are in great shape! There is some tape on the corner of the front of volume 1 that I used to keep it together after a drop. Volume 1 is also autographed by the author (See pics below).
I'm asking $150 for the lot OBO.
Let me know if interested or if you have questions
Has anyone come across a digital version of Practical Professional Cookery (revised 3rd edition) H.L. Cracknell & R.J. Kaufmann.
I am using this as the textbook for my culinary arts students and a digital version would come in very handy for creating notes and handouts.
I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?
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