por
Gisslen, Wayne, 1946-
Signatura topográfica preferida
641.815 GIS
Fecha de publicación
1985
Formato:
Libros
Relevancia:
134437.6094
Signatura topográfica preferida
641.815 BAR
Fecha de publicación
1974
Formato:
Libros
Relevancia:
134352.7813
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por
Majzlik, Linda.
Signatura topográfica preferida
641.5636 MAJ
Fecha de publicación
2000
Formato:
Libros
Relevancia:
95079.8828
por
Pillsbury Company.
Signatura topográfica preferida
641.815 PIL
Fecha de publicación
2006
Formato:
Libros
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018001.html
Relevancia:
95079.8281
por
Blereau, Jude.
Signatura topográfica preferida
641.5631 BLE
Fecha de publicación
2013
Resumen
Trusted author and inspiring food educator, Jude Blereau, turns her skilled hand and discerning eye to the popular field of baking in this fourth beautifully photographed (and thoroughly tested) book as she explores organic and wholefood philosophy in everyday recipes.
Formato:
Letra normal
Relevancia:
95078.7969
por
Gisslen, Wayne, 1946-
Signatura topográfica preferida
641.815 GIS
Fecha de publicación
1994 1985
Formato:
Libros
Relevancia:
95074.0469
por
Roberts, Kevan, author.
Signatura topográfica preferida
641.815 ROB
Fecha de publicación
2020
Resumen
Baking is a truly multi-sensory experience; baking with sourdough takes this experience to the next level. Celebrated for its health benefits, superior texture and unique flavour, sourdough goes back to the roots of traditional bread making and gives you the freedom to craft your own dietary staple to your own specifications.Artisan baker, Kevan Roberts, takes readers on a sensory journey through the formation of sourdough from natural yeast to the craft of producing your own perfect loaf, before extending this knowledge to make croissants, pancakes, pizza and more. Step-by-step photographs, detailed guides and original recipes provide a thorough and inspiring understanding of the sourdough process.
Formato:
Libros
Relevancia:
95072.0234
por
Gisslen, Wayne, 1946-, author.
Signatura topográfica preferida
641.815 GIS
Fecha de publicación
2022
Resumen
"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Formato:
Libros
Relevancia:
95069.3906
Signatura topográfica preferida
641.815 ESS
Fecha de publicación
2000
Formato:
Libros
Relevancia:
95002.4297
Signatura topográfica preferida
641.815 ESS
Fecha de publicación
2010
Formato:
Libros
Relevancia:
95002.4141
por
Liddell, Caroline
Signatura topográfica preferida
641.81 LID
Fecha de publicación
1988
Formato:
Libros
Relevancia:
85044.6953
por
Sokol, Gail
Signatura topográfica preferida
641.815 SOK
Fecha de publicación
2006
Formato:
Libros
Table of contents http://www.loc.gov/catdir/toc/ecip0517/2005023634.html
Relevancia:
85044.6406
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