by
Bretherton, Caroline.
Call Number
641.815 BRE
Publication Date
2011
Summary
Whether you want to produce the perfect tart, bake a cake fit for a king or serve up a soufflé that won't sink, Step-by-Step Baking guides you through 350 baking recipes for every occasion. 80 classic recipes are fully illustrated with step-by-step instructions to ensure you're always on the right track and variations help you add a modern twist. Clear instructions, essential information on ingredients and advice on equipment and storage will help you bake with confidence and have your friends and family begging for more. From sweet to savoury, Step-by-Step Baking is the one baking bible that you shouldn't be without.
Format:
Books
Relevance:
77636.5547
by
Clark, Pamela.
Call Number
ARC 641.815 BAK
Publication Date
2012
Summary
Up until the mid 20th century, baking day was the day devoted to filling the cake and biscuit tins for the week ahead. This charming title captures the essence of those times with a collection of retro baking recipes and clever craft ideas for the home.
Format:
Books
Relevance:
77635.7266
by
Ko, Genevieve.
Call Number
641.815
Publication Date
2016
Summary
A seasoned baker offers secrets for making desserts that are healthy but put taste first, using flavorful whole grains, nuts, seeds, vegetables, and fruit and the right balance of butter, oil, and sugar.
Format:
Electronic Resources
Relevance:
77635.7031
by
Pray, Alison.
Call Number
641.71
Publication Date
2012
Summary
Standard Baking Co. is Maine's most well-known bakery. Located directly across from Portland's harbor, the bakery is a daily hub for hundreds of people. From almond crossiants to butter cookies to a pear frangipane tart, more than sixty coveted recipes comprise this cookbook tailor written for the home baker. Never before has Standard Baking co. divulged its sweet secrets - this cookbook is sure to become a baking bible for Standard fans and newcomers alike.
Format:
Electronic Resources
Relevance:
77635.1953
by
Renouf, Julie.
Call Number
641.815 BAK
Publication Date
2008
Format:
Books
Relevance:
77634.6172
by
Ketchum, Carolyn.
Call Number
641.56383
Publication Date
2019
Format:
Electronic Resources
Relevance:
77634.6016
by
Tait, Kitty.
Call Number
641.815
Publication Date
2022
Format:
Electronic Resources
Relevance:
77634.5938
by
Gand, Gale.
Call Number
641.6374
Publication Date
2012
Format:
Electronic Resources
Relevance:
77634.5938
by
Carle, Megan.
Call Number
641.86
Publication Date
2011
Format:
Electronic Resources
Relevance:
77634.5859
by
Tait, Kitty.
Call Number
641.815
Publication Date
2022
Format:
Electronic Resources
Relevance:
77634.5547
by
Patten, Marguerite, author.
Call Number
641.815 PAT
Publication Date
2018
Summary
Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold - all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain's still much loved cookery writer.
Format:
Books
Relevance:
77632.6797
by
William Angliss College.
Call Number
CUR 664.752 BRE
Publication Date
1994
Format:
Books
Relevance:
77631.7969
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