par
Massari, Iginio.
Numéro de rayon préféré
ARC 641.815 MAS
Date de publication
1999
Format :
Caractères normaux
Pertinence:
0.1890
par
Kitchen, Murdoch Books Test.
Numéro de rayon préféré
641.5951
Date de publication
2016
Résumé
Featuring more than 80 recipes, this book is a source of inspiration for the cook and an evocation of a place.
Format :
Ressources électroniques
Pertinence:
0.1031
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par
Manfredi, Stefano.
Numéro de rayon préféré
641.8248
Date de publication
2018
Résumé
How to make the perfect pizza - this is the perfect Father's Day gift.
Format :
Ressources électroniques
Pertinence:
0.0990
par
Martin, Colette.
Numéro de rayon préféré
641.56318
Date de publication
2014
Format :
Ressources électroniques
Pertinence:
0.0953
par
Martin, Colette.
Numéro de rayon préféré
641.56318
Date de publication
2012
Format :
Ressources électroniques
Pertinence:
0.0921
par
Dunaway, Suzanne.
Numéro de rayon préféré
641.815
Date de publication
2012
Résumé
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
Format :
Ressources électroniques
Pertinence:
0.0864
par
Rudnicki, Kelly.
Numéro de rayon préféré
641.5636
Date de publication
2010
Résumé
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!.
Format :
Ressources électroniques
Pertinence:
0.0864
par
Manfredi, Stefano.
Numéro de rayon préféré
641.8248
Date de publication
2017
Résumé
Pizza gets a makeover - the best wholewheat flour, fresh ingredients and a brand new repertoire of taste and flavour.
Format :
Ressources électroniques
Pertinence:
0.0816
par
Fields, Robin.
Numéro de rayon préféré
641.77
Date de publication
2022
Format :
Ressources électroniques
Pertinence:
0.0776
par
Chattman, Lauren.
Numéro de rayon préféré
641.815
Date de publication
2008
Format :
Ressources électroniques
Pertinence:
0.0711
par
Jagarlamudi, Lakshmi.
Numéro de rayon préféré
664.153
Date de publication
2023
Résumé
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.
Format :
Ressources électroniques
Pertinence:
0.0684
par
Sperber, William H.
Numéro de rayon préféré
664
Date de publication
2010
Résumé
The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Format :
Ressources électroniques
Pertinence:
0.0618
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