Ebook Download The Best Bread Ever: Great Homemade Bread Using your Food Processor, by Charles Van Over

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The Best Bread Ever: Great Homemade Bread Using your Food Processor, by Charles Van Over

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Amazon.com Review

According to Charles Van Over, a food processor, an instant-read thermometer, and a baking stone are the only equipment essential to making the best bread you will ever eat. You also have to be willing to make a leap of faith, following his precise method meticulously: the bread dough must be made in a food processor that is run for exactly 45 seconds, and you have to use flour and water that produce dough with a temperature of 75-80° Fahrenheit. Check the book for the other six rules of Van Over's system and see if you agree that the results are stunningly good. To assure clarity, the recipes provide U.S. measures by volume and weight as well as by metric measures. This versatility makes the book transportable around the globe, though its recipes are designed to work with American flour and other ingredients. The type is large and easy-to-read, which is most helpful when following the many steps involved in making bread. Color photos provide inspiration, while progressive shots in black and white demonstrate important steps in some of the recipes. You'll find directions for making bagels, sourdough, and breads enriched with milk, butter, or eggs, including Alsatian Kugelhopf and Cheddar Pepper Brioche with Sun-Dried Tomatoes, as well as Van Over's baguette, Semolina Bread, and a Presentation Loaf that is specially inscribed or decorated. If you have ever made bread with poor results, The Best Bread Ever will help you break through to the results you dream of.

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From the Publisher

"This will give those unfortunate millions who do not live within whiffing distance of Charlie van Over's kitchen a taste of the real thing. For some years now I have been trading commodities such as wine, caviar, and rare spices from the East for a few crusts of his truly wonderful bread. Everyone eats bread--but anyone who really cares about what they eat will want this book."--Morley Safer, 60 Minutes"I have been addicted to Charlie van Over's wondrous bread for twenty years and, as a restaurant critic, his baguettes have been the touchstone by which all others are judged."--Bryan Miller, former New York Times restaurant critic"Charlie van Over's bread technique has changed my life--making bread has become an easy, enjoyable routine, and my bread has become the best in town."--Mark Bittman, award-winning author of Fish

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Product details

Hardcover: 272 pages

Publisher: Broadway Books; 1st edition (November 3, 1997)

Language: English

ISBN-10: 0767900324

ISBN-13: 978-0767900324

Product Dimensions:

7.5 x 1.2 x 9.8 inches

Shipping Weight: 4.8 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

65 customer reviews

Amazon Best Sellers Rank:

#319,555 in Books (See Top 100 in Books)

I didn't find much help in this book. I have baked bread since I was 15...some 44 years now. I started off by hand of course because back then, you didn't have all you have today. Then I went to bread machines, and the dough hooks on various stand mixers. I like to try new things and so I thought I would give the food processor a go. I already knew that you had to keep the dough on the cooler side so as to not overheat the yeast from the machine. I already new about all the ingredients as stated in this book but if you didn't know, then its good for reference. I went out and bought a thermometer to test the dough. I couldn't seem to get the dough as cool a temp. as the book wanted but it came out okay anyway, which I kind of thought it would. I don't think it needs to be as hard for the everyday person as this book is making it out to be. Mostly I think just keep the dough on the cooler side. I didn't see much difference in the staying fresher longer because its being made in the processor, as this book stated. It certainly did not stay fresher using a paper bag as this book stated either. My rolls were very hard just the next day. Something I did learn was that cold, not hot water dissolves the dough you want to clean up, that was handy. I think it might have worked better stopping the processor after 20 sec. and letting the dough absorb the liquid before continueing, that was good.I disagreed with the book on saying regular table salt left a metallic taste in the dough, I have never found this, as you use such little salt anyway, I went ahead and tried sea salt and didn't see a difference in my bread between that and regular salt. I also did not agree with not oiling the bowl, Not at all, It helps the dough stay moist and not dry out and I did not agree with No oils used in the dough as this book says. I use olive oil in my pizza dough and have for years and I use olive oil on the bowl as well and its very good. I didn't agree with him on using the metal blade rather then the dough blade either, because I don't want to cut my dough, I want to knead it. I don't think you need to be that rough with dough and I don't think you WANT to be that rough on dough.I have also used a scale for measuring and not used a scale and I don't think thats very important either for the simple reason that flour absorbs humidity and one day is not the same as the other, if the dough is too dry, you add a little more liquid and if its too wet, a little flour. All in all, I just think for the average person that wants a quicker way to make bread, all this isn't necessary. Just make sure the dough is on the cooler side and then proceed as usual, and I bet you will be fine.

I bought this book because it said that it was devoted to making the dough in the food processor and since I bought a new one for the holidays, I thought why not a book on the topic. I was surprised by the recipes, the science about the process as well as delicious recipes that this man came up with. This book is a keeper. If you like homemade bread buy a good food processor, one that holds 13 or 14 cups, an instant read thermometer, and a couple of good loaf pans and go to town.

I got the book yesterday. I was expecting a much smaller book without all the technique information and background. I enjoyed spending the evening (a couple of hours) reading the book. I have been reading about and making bread for years and learned much from this author. Four stars because I have not tried a recipe yet. I will return with an update. (The price on this book was super reasonable.)

This book was sent to my Daughter. I have had my own copy for many years now. I make sourdough bread and this is by far the fastest and easiest way I have ever made bread. Follow the instructions and perfect bread follows. I started baking bread hand kneading, then graduated to my KitchenAid stand mixer and now food processor. I bought this book without really understanding the method he uses. I have a lot of bread books but this is the one that’s dog eared and full of flour.

I know this will sound like a great exaggeration but this is one of the best purchases I ever made in my long life! Why? That's because I have been able to make perfect very crunchy baguettes with tasty chewy interiors EVERY single time I have followed Mr. Van Over's recipes. Following his recipes means using a kitchen scale for measuring the amount of flour instead of volume measuring cups. You should also a digital thermometer for measuring the temperature of the flour and water before kneading the dough and for measuring the temperature of the kneaded dough. No one I know has tasted better French baguettes than I have made following Charles' recipe!

I love 'shortcuts'...er, I guess they're 'hacks' today :) And this book makes it so easy to bake the BEST bread ever.... with a food processor, of course :) It's fun to take the 'gourmet' route when cooking, but priceless to have a quick & foolproof process as Plan B.

Just okay to have an idea about the bread recipes but I can not follow the technics mentioned here ,as I just do not find them practical. Maintaining the temperature of the dough while kneading needs lots of patience and my dough always shows on higher side.Infact the water also turned out too much for these bread/pizza recipes. I have my bread dough proofing in the refrigerator ,hope it comes out as great as mentioned in the book, the power of retardation.

Anyone who is still mixing and kneading bread the traditional way is obviously doing it for some other reason than the quality of the bread. This book makes breadmaking so easy that a novice can turn out perfect baguettes and European breads by following the steps in each recipe. Even after 20+ years of baking, this is truly the best bread I've ever made. The explanations are precise, easy to follow, and have been adapted to different kinds of food processors. I bought the book for the recipes, but the first fifty pages of text were fascinating and essential to learning this new and exciting method of the ancient craft of breadmaking. You definitely want this book in your cooking library.

Great book for bread making!

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Get Free Ebook The High Performance HMI Handbook: A Comprehensive Guide to Designing, Implementing and Maintaining Effective HMIs for Industrial Plant Ope

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For almost thirty years, industrial processes have been controlled by people looking at computer screens. The displays used should provide the operator with accurate information, as well as assist in both normal plant operation and the handling of abnormal situations.
This goal is rarely achieved. In fact, poor Human-Machine Interfaces (HMIs) have been identified several times as contributing factors to major industrial accidents. Many of the paradigms commonly used in industrial display design yield far from optimum results.
This goal is rarely achieved. In fact, poor Human-Machine Interfaces (HMIs) have been identified several times as contributing factors to major industrial accidents. Many of the paradigms commonly used in industrial display design yield far from optimum results.
There has never been a comprehensive and detailed reference work covering the proper design of process control displays – until now. The High Performance HMI Handbook provides the background, the principles, and the detailed best practices for display design.
The HMI is the tool by which modern processes are operated. Without proper HMI design, safe and profitable operations are much less likely. The High Performance HMI Handbook is highly relevant to any organization concerned with industrial operations, automation, safety, and reliability. The proper principles are now in one place and available to all.

• Sales Rank: #423698 in eBooks
• Published on: 2008-09-15
• Released on: 2013-04-15
• Format: Kindle eBook

Review
The control room HMI is a core element of an effective plant operations situational awareness strategy and key to safety and reliability. The processing industries have been in need of a comprehensive body of knowledge that provides best practices for effective operator HMIs since the advent of Distributed Control Systems in the mid-1970 s, and this handbook now fills the gap. --Kevyn Renner, Senior Technology Consultant, Control & Information Systems, at Chevron Global Manufacturing

About the Author
Bill Hollifield

Bill is a Principal Consultant for PAS responsible for the alarm management work processes products, intellectual property, and software product direction. He is a voting member of the ISA SP-18 Alarm Management committee and co-author of The Alarm Management Handbook (and the ISA version of the same book, Alarm Management: Seven Effective Methods for Optimum Performance). Bill has many years of chemical industry experience with focus in project management, chemical production, and DCS control systems.

Bill holds a Bachelor s degree in Mechanical Engineering from Louisiana Tech University, and an MBA from the University of Houston. He is a pilot and builds furniture (and the occasional log home in the Ozarks) as a hobby.

Dana Oliver

Dana is a Principal HMI Consultant at PAS. He has multi-company, international experience in all aspects of HMI. At PAS, Dana is responsible for the HMI work processes, intellectual property, and project implementations. He is a voting member of the ISA SP-101 HMI standards committee.

Besides HMI, Dana has 18 years of chemical industry experience with focus in automation, project management, production, and control systems configuration and implementation. Prior to PAS, Dana was the System Engineering Discipline Lead Engineer for Honeywell s Houston engineering center. Prior to Honeywell, Dana was a Production Engineer for Union Carbide Corporation.

Dana holds a Bachelor s Degree in Mechanical Engineering from Texas A&M University.

Ian Nimmo

Ian is President and a founder of User Centered Design Services, an ASM service provider. He served 10 years as a Senior Engineering Fellow and was a founder and Program Director for the ASM Consortium®, Honeywell Industrial Automation & Control. Before joining Honeywell, he worked for 25 years as an instrument/electrical engineer, and computer applications manager for Imperial Chemical Industries in the U.K.

Ian has specialized in computer control safety for over 20 years, and has extensive experience in batch control and continuous operations. He developed the control hazard operability methodology (ChazOp) during his time at ICI and has written over 150 papers and contributed to several books on the subject. Ian studied electrical and electronic engineering at Teesside (U.K.) University and is a member of the Institute of Engineering and Technology, a Senior Member of the ISA, and a member of NSPE.

Eddie Habibi Eddie is the Founder and CEO of Houston-based PAS, an industry leading, world-wide supplier of process automation, alarm management, asset management, and HMI-related products and services. Eddie has an engineering degree from the University of Houston and an MBA from the University of St. Thomas, and coauthored The Alarm Management Handbook.

Eddie is a recognized industry thought leader in the areas of critical condition management, automation asset management, alarm management, and operator effectiveness. Under his leadership, PAS continues to grow profitably as an agile organization known for its strong culture of customer focus and significant innovation.

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PDF Download Effective Management Of Long Term Care Facilities

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Product details

Paperback: 688 pages

Publisher: Jones & Bartlett Learning; 2 edition (August 24, 2009)

Language: English

ISBN-10: 0763774030

ISBN-13: 978-0763774035

Product Dimensions:

7 x 1.5 x 9.8 inches

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

Average Customer Review:

4.7 out of 5 stars

18 customer reviews

Amazon Best Sellers Rank:

#1,171,086 in Books (See Top 100 in Books)

It's great to see there's actually a textbook in this topic, and this one is far better than the 150 page test prep book sold by NAB for $130. That is if you want to have a real resource for useful information... The NAB study guide WILL get you through the test, but I found it scattered and incomplete as a resource for doing the job... Once you pass the test.

Nice readibg

Got this book to study for the NAB, as it is recommended for studying by the state of kansas. I am just starting to read the book, but so far it has met all of my expectations. It is easy to read and follow, which helps immensely when studying for the state licensing exam to be a nursing home administrator.

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Book arrived on time and it was a very understandable read. I highly recommend it. If you want to know more about healthcare read this book.

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• Sales Rank: #15435259 in Books
• Published on: 1983-02
• Binding: Paperback

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"Well written, imagery-ridden...A tale of what was, what became, and what is today regarding the Indian relation to the European civilization that 'grafted' itself onto this ancient system.'"
MINNEAPOLIS STAR TRIBUNE
Conventional American history holds that the white settlers of the New World re-created the societies they had known in England, France, and Spain. But as anthropologist Jack Weatherford, author of INDIAN GIVERS, brilliantly shows, the Europeans actually grafted their civilization onto the deep and nourishing roots of Native American customs and beliefs. Our place names, our farming and hunting techniques, our crafts, the very blood that flows in our veins--all derive from American Indians ways that we consistently fail to see.

• Sales Rank: #137536 in Books
• Published on: 1992-09-15
• Released on: 1992-09-15
• Original language: English
• Number of items: 1
• Dimensions: 7.99" h x .68" w x 5.09" l, .51 pounds
• Binding: Paperback
• 320 pages

Features

• Indians
• Native American
• Environment
• American History
• Early American History

From Library Journal
"Beneath the surface of . . . American accomplishments, lie indigenous roots," asserts cultural anthropologist Weatherford, in this sequel to his popular Indian Giving ( LJ 11/1/88). The bounty of the Americas, carefully tended and developed by the first Americans, melded with the rich diversity of both European settlers and indigenous groups to produce a unique American culture. While the premise is sound, the author's assertions often overstate Indian influence on settlers. He relies on secondary sources, some of which are incomplete or controversial, for his references. General readers deserve better.
- Mary B. Davis, Huntington Free Lib., Bronx, N.Y.
Copyright 1991 Reed Business Information, Inc.

From Kirkus Reviews
Another insightful and provocative contribution by anthropologist Weatherford (Indian Givers, 1989, etc.) to increasing national recognition of the extent of white America's debt to Native Americans. Taking far-off Tuktoyaktuk, inside the Arctic Circle in Canada, as a point of departure, Weatherford illustrates that interdependency between white and Indian cultures persists today- -there, between a DEW-line radar installation and the old Inuit community nearby. Historically, the author details how early explorers from DeSoto to Lewis and Clark used native guides, and how many natural resources (timber, furs, cash crops of tobacco and King Cotton among them)--the economic foundation of white North America--were husbanded and harvested by Indians. Moreover, Weatherford points out, Indians as well as Africans were enslaved, and from native women as companions to European trappers and traders arose prominent mixed-blood groups such as the proud M‚tis of central Canada. Evidence past and present combines to indicate contributions to language, military tactics, food, and philosophy, creating in each case an example concise and scholarly, yet at times lively and even poetic. Quietly subversive but wonderfully accurate--a comprehensive, memorable tribute to the pervasive Native American influence on those who destroyed a way of life even as they assimilated it. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.

From the Inside Flap
"Well written, imagery-ridden...A tale of what was, what became, and what is today regarding the Indian relation to the European civilization that 'grafted' itself onto this ancient system.'"
MINNEAPOLIS STAR TRIBUNE
Conventional American history holds that the white settlers of the New World re-created the societies they had known in England, France, and Spain. But as anthropologist Jack Weatherford, author of INDIAN GIVERS, brilliantly shows, the Europeans actually grafted their civilization onto the deep and nourishing roots of Native American customs and beliefs. Our place names, our farming and hunting techniques, our crafts, the very blood that flows in our veins--all derive from American Indians ways that we consistently fail to see.

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PDF Download The Wyvern's Spur (Finder's Stone Trilogy, Book 2)By Kate Novak, Jeff Grubb

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The Wyvern's Spur (Finder's Stone Trilogy, Book 2)By Kate Novak, Jeff Grubb

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The second title in the "Finder's Stone Trilogy", this story tells of the awesome power of the Wyvern's spur which holds a curse for the Wyvernspur family. Its theft means certain doom unless the family idiot, Giogi, with the help of a bard and a talented cat, can find the spur.

• Sales Rank: #754582 in Books
• Brand: Wizards of the Coast
• Published on: 1990-03-17
• Released on: 1990-03-17
• Original language: English
• Number of items: 1
• Dimensions: 7.00" h x 4.25" w x 1.25" l, .40 pounds
• Binding: Mass Market Paperback
• 30 pages

Features

• Great product!

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PDF Download Rudolph the Red-Nosed Reindeer (My Reader, Level 2) (My Readers)By Kristen L. Depken

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Rudolph is a different kind of reindeer: he has a red nose that glows! When all the other reindeer laugh at him, Rudolph runs away. But when a big storm comes on Christmas Eve, Rudolph is the only one who can save Christmas.

Based on the classic animated movie, this easy-to-read version of the familiar story is perfect for the holidays.

• Sales Rank: #3041041 in Books
• Model: 29923976
• Published on: 2014-09-09
• Released on: 2014-09-09
• Original language: English
• Number of items: 1
• Dimensions: 9.24" h x .32" w x 6.18" l, 1.00 pounds
• Binding: Hardcover
• 32 pages

Review

“Rudolph is actually doing better as it ages.” ―The New York Times

“Still retains its charm and all-ages appeal decades after its original broadcasts.” ―MovieReport.com

“Rudolph shines brightest in ratings. . . . Rudolph dominated the night's opening hour.” ―Variety

“Rudolph the Red-Nosed Reindeer clocked nearly 13 million viewers, which is 4% better than last year--and that's no small feat.” ―The Washington Post

“Rudolph glows ('like a light bulb!') for CBS.” ―Entertainment Weekly

“CBS's traditional airing of Rudolph the Red-Nosed Reindeer scored 12.2 million viewers last week, beating out all other holiday fare of grinches, Santas, country carolers and tree lightings, Nielsen said.” ―Associated Press

From the Inside Flap
POOR RUDOLPH! All the other reindeer make fun of his bright red nose! Find out how this misfit saves Christmas and becomes the most famous reindeer in history in this cheery retelling of the TV classic.

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