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Author: Martha Day
Publisher: Lorenz Books
Published: 1999
Total Pages: 512
ISBN-13: 9780754800897
DOWNLOAD EBOOKThis compendium of bread and home baking offers a spread of recipes for all kinds of baked goods, it is fully illustrated throughout with colour photographs.
Author:
Publisher: Lorenz Books
Published: 1999
Total Pages: 512
ISBN-13: 9780754800828
DOWNLOAD EBOOKIn one comprehensive volume, this reference contains everything the cook needs to create classic, celebration, novelty and party cakes. It is designed to be used by cooks of all levels of experience and is fully illustrated in colour.'
Author: William Brisbane Dick
Publisher:
Published: 1884
Total Pages: 618
ISBN-13:
DOWNLOAD EBOOKAuthor: Elinor Hutton
Publisher: Black Dog & Leventhal
Published: 2020-10-06
Total Pages: 461
ISBN-13: 0762497300
DOWNLOAD EBOOKThe ultimate reference book for home cooks, seasoned chefs, and everyone in between, The Encyclopedia of Kitchen Tools guides readers through the history, practical uses, design features, and storage and maintenance requirements of each of the tools living in their kitchen cabinets. Whether you're a home cook pondering the difference between a cookie sheet and a baking pan (one of life's great questions), or a professional chef wondering whether you should sharpen your knives with a whetstone, a honing rod, or an electric sharpener, The Encyclopedia of Kitchen Tools has the answers you're looking for. Ranging from knives and spatulas, ladles and tongs, to Dutch ovens and crock pots, citrus reamers and zesters, The Encyclopedia of Kitchen Tools offers you a chance to reconsider all of the kitchen accessories you've accumulated over the years, as well as the opportunity to encounter some new tools for the first time. With additional sidebars discussing a wide variety of topics including the history of elaborate table settings, the best types of cocktail strainers (yes, there's more than one), the cleanliness of salt pigs, and the best ways to care for cast iron, The Encyclopedia of Kitchen Tools is the new, must-have reference bible for active cooks and armchair chefs alike.
Author: Caroline Bretherton
Publisher: Penguin
Published: 2020-05-05
Total Pages: 1434
ISBN-13: 0744026113
DOWNLOAD EBOOKThe ultimate guide to classic bakes and modern favorites that doesn't just tell you what to do - it shows you. What's the difference between beating and folding? What should "soft peaks" look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That's where Illustrated Step-by-Step Baking comes in. Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead the dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you've learned and experiment with your own baking creations. If you're spoilt for choice, at-a-glance recipe choosers help you find the right recipe for any occasion, while tips on freezing help you to prepare your bakes ahead of time. With sweet and savory recipes that everyone will enjoy, it's time to roll up your sleeves, flour your work surface, and whip up something superb with Illustrated Step-by-Step Baking.
Author: Chad Robertson
Publisher: Chronicle Books
Published: 2013-10-29
Total Pages: 307
ISBN-13: 1452100284
DOWNLOAD EBOOKThe Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!
Author: Maggie Glezer
Publisher: Artisan Publishers
Published: 2005
Total Pages: 0
ISBN-13: 9781579652913
DOWNLOAD EBOOKFirst published five years ago to glowing praise and awards, "Artisan Baking" is Ra rare combination of clear writing, meticulous recipes, and abundant expertiseS ("Fine Cooking") and the cookbook that Rthose who live for and on bread have been waiting forS ("The New York Times").
Author: Carla Emery
Publisher:
Published: 1994
Total Pages: 0
ISBN-13: 9780912365954
DOWNLOAD EBOOKFrom the garden or barnyard to the kitchen table, here is a comprehensive resource for step-by-step information about food production. Filled with more than 1,000 recipes, 700 mail-order sources, how-to instructions, and earthly wisdom gleaned from a lifetime of self-sufficient living, this thorough, reliable treasury should be in every home. Features 300 illustrations.
Author: Carol Bowen
Publisher:
Published: 1999
Total Pages: 260
ISBN-13: 9781840384659
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2004-04-06
Total Pages: 735
ISBN-13: 0471464279
DOWNLOAD EBOOKOne of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
