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
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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
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
por
Reedy, Allyson.
Signatura topográfica preferida
641.8653
Fecha de publicación
2022
Formato:
Recursos electrónicos
Relevancia:
0.1617
por
Barton Griffith, Jane.
Signatura topográfica preferida
641.815
Fecha de publicación
2013
Resumen
For centuries, artisan bread makers have created magic with their hands and given rise to the indescribable wonder that is fresh bread. Now you too can go back to basics and begin making your own homemade bread today! Knead It! teaches want-to-be bakers (and experienced bread makers alike) the secrets of the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Author and baker Jane Barton Griffith and her team of experienced bread makers and master bakers have demystified artisan bread making by providing detailed step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to prefermented breads, sourdough loaves, and various international flatbreads. INSIDE THIS HOBBY FARM HOME BOOK: 35 recipes, accompanied by detailed instructions and photographs A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan) An introduction to folding techniques needed to make popular loaves, including baguettes, boules, bâtards, and braids Detailed fourteen-step baking instructions for scaling, proofing, shaping, and scoring various types of loaves Directions to make five yeasted breads, such as bran bread, focaccio, and Swedish limpa bread How to make four slow-fermenting breads, such as beer bread and oatmeal bread, and four prefermented breads, including ciabatta, Anadama bread, and pugliese The secrets to making starter plus eleven sourdough breads, including cherry pecan bread, multigrain, olive, rye, sunny flax, A special chapter on making international flatbreads: Tunisian grilled bread, Lefse, Moroccan flatbread, pitas "Tools & Equipment" sidebars, detailing what's required to undertake the recipe expert tips from six master bakers and a panel of seven testers Glossary of terms; resource section of bakeries and suppliers; index.
Formato:
Recursos electrónicos
Relevancia:
0.1485
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