par
Mathuravalli, S.
Numéro de rayon préféré
664.752
Date de publication
2021
Format :
Ressources électroniques
Pertinence:
0.3091
par
Weild, John.
Numéro de rayon préféré
641.81500000000005
Date de publication
2013
Format :
Ressources électroniques
Pertinence:
0.2850
Voir d’autres résultats de recherche
par
Magazine, Editors of Bake.
Numéro de rayon préféré
641.815
Date de publication
2016
Format :
Ressources électroniques
Pertinence:
0.2700
par
Reinhart, Peter.
Numéro de rayon préféré
641.815
Date de publication
2011
Format :
Ressources électroniques
Pertinence:
0.2434
5.
par
Honders, Christine.
Numéro de rayon préféré
641.815
Date de publication
2019
Résumé
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.
Format :
Ressources électroniques
Pertinence:
0.2212
par
Szabó, Ella Kovács.
Numéro de rayon préféré
641.8609439
Date de publication
2024
Résumé
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.
Format :
Ressources électroniques
Pertinence:
0.2108
par
Bakers, LOLA's.
Numéro de rayon préféré
641.8653
Date de publication
2017
Format :
Ressources électroniques
Pertinence:
0.2057
par
Conners, Rachel.
Numéro de rayon préféré
641.815
Date de publication
2020
Résumé
Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar-free desserts from the popular Bakerita blog.
Format :
Ressources électroniques
Pertinence:
0.2016
par
Mill, the bakers of Hodgson.
Numéro de rayon préféré
641.631
Date de publication
2007
Format :
Ressources électroniques
Pertinence:
0.1886
par
Halloran, Amy.
Numéro de rayon préféré
641.331
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
0.1721
par
Reedy, Allyson.
Numéro de rayon préféré
641.8653
Date de publication
2022
Format :
Ressources électroniques
Pertinence:
0.1617
par
Barton Griffith, Jane.
Numéro de rayon préféré
641.815
Date de publication
2013
Résumé
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.
Format :
Ressources électroniques
Pertinence:
0.1485
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