by
Mathuravalli, S.
Call Number
664.752
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.3091
by
Weild, John.
Call Number
641.81500000000005
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.2850
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by
Magazine, Editors of Bake.
Call Number
641.815
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.2700
by
Malouf, Tarek.
Call Number
641.815 MAL
Publication Date
2013
Summary
This stunning new cookbook, including some step-by-step photos and every foolproof recipe with its own image, offers some of the bakers? all-time favourite recipes and brand new, inspirational ideas.
Format:
Books
Relevance:
0.2475
5.
by
Honders, Christine.
Call Number
641.815
Publication Date
2019
Summary
Who doesn't love a bakery? Few people can resist the smell of cookies and pies baking or keep from staring at the beautifully decorated cakes. Behind the counter is the person responsible for all this goodness. Your readers learn that bakers not only provide us with breads and rolls and satisfy our sweet tooth, they learn about health, nutrition, and science to produce their delicious recipes. Some bakers spend their careers in local bakeries, making treats for birthdays and weddings. Others work in manufacturing facilities that mass-produce baked goods for grocery stores. Wherever they work, bakers keep us well fed and put a smile on our faces. Colorful photographs of bakers at work help readers make a connection with the fun and informative narrative.
Format:
Electronic Resources
Relevance:
0.2212
by
Szabó, Ella Kovács.
Call Number
641.8609439
Publication Date
2024
Summary
When Ella Szabó fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ella's becoming the custodian of a collection of heirloom recipes that form the core of this book. You'll learn from more than fifty recipes how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published before. Try your hand at delicate nut-flour tortes made from walnuts, almonds, and hazelnuts: Almond Meringue Torte with Coffee-Cream Filling, Walnut Wedding Torte with Hazelnut Filling, and Chocolate Roulade with Hazelnut Cream. Enjoy easy-to-make Hungarian Almond Biscotti, Orange Kugelhopf, and Cherry Sponge Cake. And delight in devouring Walnut-Apricot-Lemon Bars, traditional Hungarian Cheese Biscuits, and Beigli, a Hungarian pastry roll filled with walnuts or poppy seeds, always eaten at Christmas. You'll also find a complete section on ingredients, equipment, and techniques, as well as several historical and contemporary photographs. And a bonus: most of the recipes for fine nut-flour tortes are naturally gluten-free.
Format:
Electronic Resources
Relevance:
0.2108
by
Bakers, LOLA's.
Call Number
641.8653
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.2057
by
Conners, Rachel.
Call Number
641.815
Publication Date
2020
Summary
Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar-free desserts from the popular Bakerita blog.
Format:
Electronic Resources
Relevance:
0.2016
by
Scholliers, Peter, author.
Call Number
XX(311905.1)
Publication Date
2024
Summary
For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
Format:
Electronic Resources
Relevance:
0.2010
by
Halloran, Amy.
Call Number
641.331
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.1721
by
King, Andy, 1961-, author.
Call Number
641.815 KIN
Publication Date
2013
Summary
Offers recipes for freshly baked breads and other baked items made in the traditional way, without a mixer, with instructions for hand-mixing and other traditional techniques.
Format:
Books
Publisher description http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-d.html
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1407/2013936601-b.html
Relevance:
0.1721
by
Reedy, Allyson.
Call Number
641.8653
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.1617
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