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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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(Makes 3 loaves) 1. First, measure all your dry ingredients into a large mixing bowl. Mix them around so they're well blended. Then add the water (which really does need to be ice cold). Stir it with a spoon until it's fairly uniform. The dough will be very sticky, so I tend to add a little less than the maximum 3 cup amount of water, and if it's too dry, add a little more. Use your KitchenAid paddle mixer to combine it, or your hands-though you will get messy! 2. Once mixed, put a generous quantity of bread flour on the countertop and plop the squishy dough onto it. Then, begin to knead. You'll probably find yourself using quite a bit more flour so that 90% of it doesn't end up on your hands, but try to keep the excess flour to a minimum. Once the dough is smooth and elastic, and still quite sticky (or after 6-8 minutes of hand-kneading), lightly grease another clean mixing bowl and put the dough into it. Cover your bowl with plastic wrap and pop it all into the fridge. Leave it there overnight, but no longer than two days. 3. When you take it out of the fridge, you'll notice that big, beautiful bubbles have formed in the dough. Yum!! Don't do anything to it yet, just set it in a warm place (like a warm oven) and let it rise. Since the dough is cold, it will take quite a bit longer than your average rising time since it first has to warm up. Mine usually rises for a good 3 hours. 4. Once your dough has doubled in size and is smelling all yeasty and glorious, resist your instincts and don't punch it down! Instead, fill a cast iron or sturdy metal baking pan with water, and put it in your oven. We'll put the bread on the lower rack, so it's ok to put the rack with the water on it fairly high in the oven. We want the steam from the evaporating water, as this will make the crust crunchy and beautiful. Preheat to about 475 Fahrenheit, and while the oven preheats, we'll prep the loaves. 5. Personally, I like generously sized wider loaves rather than baguettes with this b