Mastering The Art Of Baking

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Mastering The Art Of Baking
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Author : Anneka Manning
language : en
Publisher:
Release Date : 2013
Mastering The Art Of Baking written by Anneka Manning and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Baking categories.
"Mastering the art of baking will guide you through more than 280 easy-to-follow and highly approachable recipes, each accompanied by clear instructions, step-by-step photography and expert tips. This comprehensive collection of classic recipes includes pies and tarts, cakes, biscuits, breads and much more, together with essential information about ingredients, equipment and techniques"--P. [4] of cover.
Mastering The Art Of Baking
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Author : Anneka Manning
language : en
Publisher: Allen & Unwin
Release Date : 2012-05-01
Mastering The Art Of Baking written by Anneka Manning and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-01 with Cooking categories.
Take a masterclass in your own kitchen with Mastering the Art of Baking. This comprehensive new volume includes classics such as brioche and pork and fennel sausage rolls, through to contemporary dishes such as strawberry macaron mousse cake and caramelised tomato tart. Guiding you through the sweet and the savoury alike are comprehensive step-by-step photographs and expert tips on getting the best results. No matter what your previous baking experience is, Mastering the Art of Baking will fast become your baking bible.
The Bread Baker S Apprentice
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Author : Peter Reinhart
language : en
Publisher: Ten Speed Press
Release Date : 2011-04-06
The Bread Baker S Apprentice written by Peter Reinhart and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-06 with Cooking categories.
Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
How Baking Works
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Author : Paula I. Figoni
language : en
Publisher: John Wiley & Sons
Release Date : 2010-11-09
How Baking Works written by Paula I. Figoni and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-09 with Cooking categories.
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
The Advanced Art Of Baking And Pastry
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Author : R. Andrew Chlebana
language : en
Publisher: John Wiley & Sons
Release Date : 2017-10-16
The Advanced Art Of Baking And Pastry written by R. Andrew Chlebana and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-16 with Cooking categories.
The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
Understanding Baking
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Author : Joseph Amendola
language : en
Publisher: John Wiley & Sons
Release Date : 2002-09-23
Understanding Baking written by Joseph Amendola and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-09-23 with Cooking categories.
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Cook S Illustrated Baking Book
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Author : Cook's Illustrated
language : en
Publisher: America's Test Kitchen
Release Date : 2013-10-01
Cook S Illustrated Baking Book written by Cook's Illustrated and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-01 with Cooking categories.
Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The Cook’s Illustrated Baking Book has it all—definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
Mastering The Art Of French Eating
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Author : Ann Mah
language : en
Publisher: National Geographic Books
Release Date : 2014-10-28
Mastering The Art Of French Eating written by Ann Mah and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-28 with Biography & Autobiography categories.
The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.
Mastering The Art Of French Cooking Volume 1
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Author : Julia Child
language : en
Publisher: Knopf
Release Date : 1983-09-12
Mastering The Art Of French Cooking Volume 1 written by Julia Child and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983-09-12 with Cooking categories.
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry