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Share the joys and secrets of simple but sophisticated baking with Mary Ann Esposito, bestselling author and host of public television's Ciao Italia. From her Neapolitan grandmother's kitchen in America to the kitchens of Italy, Mary Ann Esposito has watched Italian bakers create all sorts of crusty breads and savory delights of every shape and size and adapted them in her latest book, especially designed for the home baker. She presents three simple, versatile doughs that offer endless possibilities for baked ...
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Share the joys and secrets of simple but sophisticated baking with Mary Ann Esposito, bestselling author and host of public television's Ciao Italia. From her Neapolitan grandmother's kitchen in America to the kitchens of Italy, Mary Ann Esposito has watched Italian bakers create all sorts of crusty breads and savory delights of every shape and size and adapted them in her latest book, especially designed for the home baker. She presents three simple, versatile doughs that offer endless possibilities for baked goods. There are recipies for every meal, for every course, for every part of the day — a small, savory snack, a light brunch, a hearty supper, a breakfast coffee cake, or a dazzling dessert. Whether it is stuffed, filled, baked, or rolled, you will find it in What You Knead.
Working with yeast dough is a pleasure, not a mystery. Mary Ann's easy-to-follow techniques give you confidence and ensure success with every baking endeavor. Using just the foundation ingredients of water, yeast, and flour, you'll be surprised by the wide range of possibilities: Make delicious and eye-catching pizzas; snack on fragrant, crusty foccacia; enjoy savory and hearty pot-pies...and that is just the beginning.
Come and learn the secrets of becoming an accomplished home baker with Mary Ann Esposito. Fashion her basic Straight Dough into a homey loaf of country bread; use it as a container for Italian Country Chicken Pie; make it the envelope for double-crusted rosemary and sweet pepper foccacia or the base for Spring Spinach, Prosciutto, and Fontina Tart.
Sharing the techniques passed down from her grandmother, Mary Ann shows you how to make Nonna's Sponge Dough and turn it into dozens of delights such as Roasted Vegetable Calzones or robust Pumpkin Seed, Sage, and Panchetta Bread.
Her easy-to-work-with Simply Sweet Dough offers delicious choices too, from an impressive Fig, Chocolate, and Walnut Tart to the perfect coffee cake. Try a selection of her holiday breads, such as the dense and rich Almond Paste Holiday Bread or Sweet Spiral Wreath. And for special occasions, indulge in Mango and Dried Cherry Pie, Almost Apple Charlotte, and delicate donuts, reminiscent of those found in Sicily, oozing with velvety pastry cream.
What You Knead is the bread book that the home baker can call a friend. Mary Ann Esposito offers you a clear and diverse selection of recipies that are almost effortless. Along the way, step-by-step technique photographs demonstrate the basic building blocks for making dough. With more than 50 recipies and over 170 tantalizing color photographs, this is a must-have for anyone interested in the simple methods of working with yeast doughs.
The host of PBS's Ciao Italia shows how to transform three doughs into 50 recipes.
There is no reason to resort to using jarred tomato sauce when it is so simple to make your own, and the taste comparisons are like night and day. So how do you have homemade tomato sauce on hand every time you need it? Simple. Make it when tomatoes are at their best and freeze the sauce in heavy-duty plastic bags. This recipe is very basic and can be prepared in short order. MAKES 4 CUPS
1/4 cup olive oil
3 cloves garlic, finely chopped
4 cups coarsely chopped fresh plum tomatoes (about 8 medium tomatoes, drained)
1 1/2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 teaspoons fine sea salt
1/4 cup chopped fresh basil
In a large saucepan, heat the oil over medium heat. Sauti the garlic until soft. Add the tomatoes, oregano, and salt. Simmer over low heat for about 15 minutes, until slightly thickened. Remove from the heat and stir in the basil.
Variation: If you prefer a smoother sauce, puree the tomatoes in a food processor or food mill before adding to the saucepan.
Copyright ) 1997 by Mary Ann Esposito.