par
Gisslen, Wayne, 1946-
Numéro de rayon préféré
641.815 GIS
Date de publication
1985
Format :
Livres
Pertinence:
134437.6094
Numéro de rayon préféré
641.815 BAR
Date de publication
1974
Format :
Livres
Pertinence:
134352.7813
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par
Majzlik, Linda.
Numéro de rayon préféré
641.5636 MAJ
Date de publication
2000
Format :
Livres
Pertinence:
95079.8828
par
Pillsbury Company.
Numéro de rayon préféré
641.815 PIL
Date de publication
2006
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018001.html
Pertinence:
95079.8281
par
Blereau, Jude.
Numéro de rayon préféré
641.5631 BLE
Date de publication
2013
Résumé
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.
Format :
Caractères normaux
Pertinence:
95078.7969
par
Gisslen, Wayne, 1946-
Numéro de rayon préféré
641.815 GIS
Date de publication
1994 1985
Format :
Livres
Pertinence:
95074.0469
par
Roberts, Kevan, author.
Numéro de rayon préféré
641.815 ROB
Date de publication
2020
Résumé
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.
Format :
Livres
Pertinence:
95072.0234
par
Gisslen, Wayne, 1946-, author.
Numéro de rayon préféré
641.815 GIS
Date de publication
2022
Résumé
"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."--
Format :
Livres
Pertinence:
95069.3906
Numéro de rayon préféré
641.815 ESS
Date de publication
2000
Format :
Livres
Pertinence:
95002.4297
Numéro de rayon préféré
641.815 ESS
Date de publication
2010
Format :
Livres
Pertinence:
95002.4141
par
Liddell, Caroline
Numéro de rayon préféré
641.81 LID
Date de publication
1988
Format :
Livres
Pertinence:
85044.6953
par
Sokol, Gail
Numéro de rayon préféré
641.815 SOK
Date de publication
2006
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/ecip0517/2005023634.html
Pertinence:
85044.6406
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