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
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por
Martin, Colette.
Signatura topográfica preferida
641.56318
Fecha de publicación
2014
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
por
Manfredi, Stefano.
Signatura topográfica preferida
641.8248
Fecha de publicación
2017
Resumen
Pizza gets a makeover - the best wholewheat flour, fresh ingredients and a brand new repertoire of taste and flavour.
Formato:
Recursos electrónicos
Relevancia:
0.0816
por
Fields, Robin.
Signatura topográfica preferida
641.77
Fecha de publicación
2022
Formato:
Recursos electrónicos
Relevancia:
0.0776
por
Chattman, Lauren.
Signatura topográfica preferida
641.815
Fecha de publicación
2008
Formato:
Recursos electrónicos
Relevancia:
0.0711
por
Jagarlamudi, Lakshmi.
Signatura topográfica preferida
664.153
Fecha de publicación
2023
Resumen
This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products.
Formato:
Recursos electrónicos
Relevancia:
0.0684
por
Ertuğrul, Nesimi.
Signatura topográfica preferida
641.58
Fecha de publicación
2024
Resumen
This book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for bread products. Select Turkish recipes and fusion cooking techniques are also presented.
Formato:
Recursos electrónicos
Relevancia:
0.0583
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