1.
par
Tennant, Carol.
Numéro de rayon préféré
641.815 TEN
Date de publication
2001
Format :
Livres
Pertinence:
54899.3086
2.
par
Ltd., Redpath Sugar.
Numéro de rayon préféré
641.71
Date de publication
2017
Format :
Ressources électroniques
Pertinence:
49102.7656
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par
Gray, Deborah.
Numéro de rayon préféré
641.815 BAK
Date de publication
2000 1998
Format :
Livres
Pertinence:
44826.1367
par
Bertinet, Richard, author.
Numéro de rayon préféré
641.815 BER
Date de publication
2019
Résumé
Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego and Chorizo Cornbread, Seaweed and Sel Gris Rolls and Chickpea Flatbreads to Orange and Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour.
Format :
Livres
Pertinence:
0.1349
par
Suas, Michel, author.
Numéro de rayon préféré
641.815 SUA
Date de publication
2009
Résumé
"This book is a comprehensive guide that is designed for students, professionals, and enthusiasts. The formulas are based on a variety of classical methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. Includes more than 500 beautifully designed full-color photographs of step-by-step processes and finished products." --Book Jacket.
Format :
Livres
Pertinence:
0.1230
par
Berry, Mary, 1935-, author.
Numéro de rayon préféré
641.815 BER
Date de publication
2022
Résumé
"Renowned baking legend Mary Berry, longtime judge of The Great British Baking Show, presents the revised and updated edition of her seminal baking book, featuring 250 recipes including 20 all-new bakes, updated photography, and Americanized measurements. Mary Berry's Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouthwatering photography. A sampling of her beloved desserts includes: Cakes: Victoria Sandwich; Very Best Chocolate Fudge; Lemon Yogurt Cookies and Bars: Melting Moments; Orange and Chocolate Shortbread; Bakewell Slices Traybakes: Lemon Drizzle; Coffee and Walnut; Double Chocolate Chip and Marshmallow Tarts and Pastries: French Apple Tart; Chocolate Eclairs; Profiteroles Breads: Crunchy Orange Syrup Loaf; Quick Sourdough Loaf; White Cottage Loaf Puddings and Pies: Sticky Apricot Pudding; Classic Apple Pie; Crème Brûlée Cheesecakes: American Chocolate Ripple; Buttermilk and Honey; and Key Lime Pie Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today's home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!"--
Format :
Livres
Pertinence:
0.1190
7.
par
Hollywood, Paul.
Numéro de rayon préféré
641.815
Date de publication
2012
Résumé
The last word in baking from the nation's favourite expert.
Format :
Ressources électroniques
Pertinence:
0.1066
Numéro de rayon préféré
TR DVD 664.752 FLO
Date de publication
1995
Résumé
This program follows bread production from the paddock to the finished product. It looks at the stages in milling and baking, shows the role of bread in different cultures and offers an historical perspective on flour milling.
Format :
Autre
Pertinence:
0.0970
par
Clark, Pamela, editor.
Numéro de rayon préféré
641.815 RET
Date de publication
2015
Résumé
Retro food is back in a big way, everybody's cooking it, talking about it and eating it, and Retro Baking gives the best selection of nostalgic treats, both savoury and sweet. Peppered with forgotten favourites and exciting new ideas, this fantastic new collection provides everything you need to be inspired by the past. From Pies, Tarts and Scones to Cupcakes, Cookies and Muffins, as well as Big Cakes, Breads, Buns, Brownies and many more, this is packed with vintage inspiration.
Format :
Livres
Pertinence:
0.0945
par
Suas, Michel.
Numéro de rayon préféré
641.815 SUA
Date de publication
2009
Résumé
Mr Suas has created a comprehensive, easy to follow textbook for advanced baking and pastry. The book uses the French tradition in baking and pastry apprenticeship and includes both American and French products.
Format :
Livres
Pertinence:
0.0894
par
Young, Sophia, editor.
Numéro de rayon préféré
641.815 AUS
Date de publication
2019
Résumé
Celebrate the time-honoured tradition of baking in all its delicious forms with this new gift book. From tea time to the cake stall, when it comes to baked goodies, you can't go past the classics - cakes, slices, biscuits and scones. While showcasing mostly sweet favourites, there are also recipes for savoury pastries and breads. This wonderful book is a tribute to the best-in-show bakers whose offerings are made with a generosity of spirit all worthy of a blue ribbon.
Format :
Caractères normaux
Pertinence:
0.0857
par
Ptak, Claire, author.
Numéro de rayon préféré
641.815 PTA
Date de publication
2019
Résumé
With more than 100 sweet and savoury bakes, Leon Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the Leon principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten-free -- so there's plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline. New recipes from the Leon menu are combined with favourites from the classic cookbook, now with fresh photography.
Format :
Livres
Pertinence:
0.0857
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