Rise

Availability:
Ebook in PDF format. Available for immediate download after we receive your order

DRM:
Watermark

Publication Year:
2024

ISBN-13: 9781774712832

<p>For Jess Ross, baking is more than just mixing ingredients and placing them in an oven. It's an act of generosity presented through nutritious food, generational knowledge transmitted through hands, a declaration of local food politics, and most most of all, a way to rise to the occasion.</p>

<p><i>Rise</i> is a collection of recipes from Jess's celebrated Nova Scotian bakery, Gold Island, feted for her accessible and delicious approach to whole grains. In this thoughtful, narrative cookbook, readers will find tips and techniques to help them successfully use whole grain flours, such as rye, oats, corn, buckwheat, spelt, and wheat. More importantly, they will learn how and why baking with whole grains is a love letter to flavour and family.</p>

<p>Organized by grain, each section includes a grain profile and delicious recipes for a variety of baked goods, from <b>Seven Grain Sourdough Bread</b> and <b>Whole Wheat Brown Bread</b>, crowd-pleasing cakes such as <b>Blueberry Rye Coffee Cake</b> and <b>Kamut Gumdrop Cake</b>, and dainty desserts like <b>Chocolate Rye Cookies, Plum Crumble Squares, and Cape Breton Oatcakes</b>. Variations on regional favourites like Blueberry Grunt can be found next to wholly original <b>Kamut Carrot Apple Salad</b>.</p>

<p>Features dozens of full-colour photographs of recipes, methods, and more by Jennifer (JK) Murphy.</p><p>For Jess Ross, baking is more than just mixing ingredients and placing them in an oven. It's an act of generosity presented through nutritious food, generational knowledge transmitted through hands, a declaration of local food politics, and most most of all, a way to rise to the occasion.</p>

<p><i>Rise</i> is a collection of recipes from Jess's celebrated Nova Scotian bakery, Gold Island, feted for her accessible and delicious approach to whole grains. In this thoughtful, narrative cookbook, readers will find tips and techniques to help them successfully use whole grain flours, such as rye, oats, corn, buckwheat, spelt, and wheat. More importantly, they will learn how and why baking with whole grains is a love letter to flavour and family.</p>

<p>Organized by grain, each section includes a grain profile and delicious recipes for a variety of baked goods, from <b>Seven Grain Sourdough Bread</b> and <b>Whole Wheat Brown Bread</b>, crowd-pleasing cakes such as <b>Blueberry Rye Coffee Cake</b> and <b>Kamut Gumdrop Cake</b>, and dainty desserts like <b>Chocolate Rye Cookies, Plum Crumble Squares, and Cape Breton Oatcakes</b>. Variations on regional favourites like Blueberry Grunt can be found next to wholly original <b>Kamut Carrot Apple Salad</b>.</p>

<p>Features dozens of full-colour photographs of recipes, methods, and more by Jennifer (JK) Murphy.</p>