por
Shapter, Jennie.
Signatura topográfica preferida
641.815 SHA
Fecha de publicación
2011
Formato:
Libros
Relevancia:
0.2132
por
Massari, Iginio.
Signatura topográfica preferida
ARC 641.815 MAS
Fecha de publicación
1999
Formato:
Letra normal
Relevancia:
0.1890
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por
Hui, Y. H. (Yiu H.)
Signatura topográfica preferida
664.752 BAK
Fecha de publicación
2008
Resumen
"Blending the technical aspects of baking with freshest scientific research the book Bakery Products & Technology has all the finest ingredients to serve the most demanding appetites of food professionals." - Beverage & Food World, September 2007
Formato:
Recursos electrónicos
Relevancia:
0.1313
por
Albala, Ken, 1964-, author.
Signatura topográfica preferida
641.5 ALB
Fecha de publicación
2010
Resumen
A food historian and a recipe tester revisit old-fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult-but highly rewarding-way, from pickles to pastry dough.
Formato:
Libros
Relevancia:
0.1132
por
Kitchen, Murdoch Books Test.
Signatura topográfica preferida
641.5951
Fecha de publicación
2016
Resumen
Featuring more than 80 recipes, this book is a source of inspiration for the cook and an evocation of a place.
Formato:
Recursos electrónicos
Relevancia:
0.1031
por
Manfredi, Stefano.
Signatura topográfica preferida
641.8248
Fecha de publicación
2018
Resumen
How to make the perfect pizza - this is the perfect Father's Day gift.
Formato:
Recursos electrónicos
Relevancia:
0.0990
por
Martin, Colette.
Signatura topográfica preferida
641.56318
Fecha de publicación
2014
Formato:
Recursos electrónicos
Relevancia:
0.0953
por
Gallagher, Eimear.
Signatura topográfica preferida
664.75 GLU
Fecha de publicación
2009
Resumen
Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research.
Formato:
Recursos electrónicos
Relevancia:
0.0953
por
Martin, Colette.
Signatura topográfica preferida
641.56318
Fecha de publicación
2012
Formato:
Recursos electrónicos
Relevancia:
0.0921
por
Suisman, Douglas R.
Signatura topográfica preferida
307.30956953 22
Fecha de publicación
2005
Resumen
Accompanying DVD is playable on NTSC players (side A) and PAL players (side B). Each side has an English and an Arabic language version. Both sides are also playable on most computers with DVD decoding software installed.
Formato:
Recursos electrónicos
Relevancia:
0.0884
por
Dunaway, Suzanne.
Signatura topográfica preferida
641.815
Fecha de publicación
2012
Resumen
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as b
Formato:
Recursos electrónicos
Relevancia:
0.0864
por
Rudnicki, Kelly.
Signatura topográfica preferida
641.5636
Fecha de publicación
2010
Resumen
Vegan Baking Classics is a one-stop guide to delicious, everyday baked goods free of any animal ingredients. It offers timeless, foolproof recipes that are as delicious as they are easy to prepare, even for kitchen novices. Whether bakers are new to the world of veganism or a veterans with years of experience, readers (and their families) find invaluable resources here for sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they are vegan or not, but they fill a particular need for families concerned about avoiding animal products and maintaining a completely plant-based diet. The recipes use high quality ingredients that are affordable and widely available, and all the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. This book proves you can be vegan and eat your cake too!.
Formato:
Recursos electrónicos
Relevancia:
0.0864
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