por
Mathuravalli, S.
Signatura topográfica preferida
664.752
Fecha de publicación
2021
Formato:
Recursos electrónicos
Relevancia:
0.3091
por
Weild, John.
Signatura topográfica preferida
641.81500000000005
Fecha de publicación
2013
Formato:
Recursos electrónicos
Relevancia:
0.2850
Ver otros resultados de búsqueda
por
Magazine, Editors of Bake.
Signatura topográfica preferida
641.815
Fecha de publicación
2016
Formato:
Recursos electrónicos
Relevancia:
0.2700
por
Reinhart, Peter.
Signatura topográfica preferida
641.815
Fecha de publicación
2011
Formato:
Recursos electrónicos
Relevancia:
0.2434
5.
por
Honders, Christine.
Signatura topográfica preferida
641.815
Fecha de publicación
2019
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.2212
por
Szabó, Ella Kovács.
Signatura topográfica preferida
641.8609439
Fecha de publicación
2024
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.2108
por
Bakers, LOLA's.
Signatura topográfica preferida
641.8653
Fecha de publicación
2017
Formato:
Recursos electrónicos
Relevancia:
0.2057
por
Conners, Rachel.
Signatura topográfica preferida
641.815
Fecha de publicación
2020
Resumen
Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar-free desserts from the popular Bakerita blog.
Formato:
Recursos electrónicos
Relevancia:
0.2016
por
Scholliers, Peter, author.
Signatura topográfica preferida
XX(311905.1)
Fecha de publicación
2024
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.2010
por
Hedh, Jan.
Signatura topográfica preferida
641.815 HED
Fecha de publicación
2011
Resumen
In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions-from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world-including Italian, French, Swiss, German, Arabic, and of course Swedish breads. This book is a must-have for all those who love to bake.
Formato:
Recursos electrónicos
Relevancia:
0.1905
por
Mill, the bakers of Hodgson.
Signatura topográfica preferida
641.631
Fecha de publicación
2007
Formato:
Recursos electrónicos
Relevancia:
0.1886
por
Halloran, Amy.
Signatura topográfica preferida
641.331
Fecha de publicación
2015
Formato:
Recursos electrónicos
Relevancia:
0.1721
Limitar resultados de búsqueda
Limitado por: