Search Results for yeast dough - Narrowed by: 1

Cresci : the art of leavened dough / Iginio Massari, Achille Zoia.

2024-05-19T15:33:49Z

by Massari, Iginio.
Call Number ARC 641.815 MAS
Publication Date 1999
Format: Regular print

The Little Chinese Cookbook.

2024-05-19T15:33:49Z

by Kitchen, Murdoch Books Test.
Call Number 641.5951
Publication Date 2016
Summary Featuring more than 80 recipes, this book is a source of inspiration for the cook and an evocation of a place.
Format: Electronic Resources
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Pizza de Luxe : Deliciously Authentic Recipes for the World's Favourite Fast Food.

2024-05-19T15:33:49Z

by Manfredi, Stefano.
Call Number 641.8248
Publication Date 2018
Summary How to make the perfect pizza - this is the perfect Father's Day gift.
Format: Electronic Resources
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The Allergy-Free Pantry : Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts.

2024-05-19T15:33:49Z

by Martin, Colette.
Call Number 641.56318
Publication Date 2014
Format: Electronic Resources
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Learning to Bake Allergen-Free [electronic resource] : A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

2024-05-19T15:33:49Z

by Martin, Colette.
Call Number 641.56318
Publication Date 2012
Format: Electronic Resources
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No Need to Knead [electronic resource] : Handmade Artisan Breads in 90 minutes

2024-05-19T15:33:49Z

by Dunaway, Suzanne.
Call Number 641.815
Publication Date 2012
Summary 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: Electronic Resources
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Vegan Baking Classics : Delicious, Easy-to-Make Traditional Favorites.

2024-05-19T15:33:49Z

by Rudnicki, Kelly.
Call Number 641.5636
Publication Date 2010
Summary 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: Electronic Resources
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New Pizza : A Whole New Era for the World's Favourite Food.

2024-05-19T15:33:49Z

by Manfredi, Stefano.
Call Number 641.8248
Publication Date 2017
Summary Pizza gets a makeover - the best wholewheat flour, fresh ingredients and a brand new repertoire of taste and flavour.
Format: Electronic Resources
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The "I Love My Air Fryer" Baking Book : From Inside-Out Chocolate Chip Cookies to Calzones, 175 Quick and Easy Recipes.

2024-05-19T15:33:49Z

by Fields, Robin.
Call Number 641.77
Publication Date 2022
Format: Electronic Resources
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Mom's Big Book of Baking, Reprint : 200 Simple, Foolproof Family Favorites for Birthday Parties, Bake Sales, and More.

2024-05-19T15:33:49Z

by Chattman, Lauren.
Call Number 641.815
Publication Date 2008
Format: Electronic Resources
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Bakery and Confectionery Products : Processing, Quality Assessment, Packaging and Storage Techniques.

2024-05-19T15:33:49Z

by Jagarlamudi, Lakshmi.
Call Number 664.153
Publication Date 2023
Summary 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: Electronic Resources
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Compendium of the Microbiological Spoilage of Foods and Beverages.

2024-05-19T15:33:49Z

by Sperber, William H.
Call Number 664
Publication Date 2010
Summary 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: Electronic Resources
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The Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling.

2024-05-19T15:33:49Z

by Ertuğrul, Nesimi.
Call Number 641.58
Publication Date 2024
Summary 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.
Format: Electronic Resources
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Microbiology and Technology of Fermented Foods.

2024-05-19T15:33:49Z

by Hutkins, Robert W.
Call Number 664.024
Publication Date 2018
Format: Electronic Resources
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Functional Foods.

2024-05-19T15:33:49Z

by Nelson, David L.
Call Number 664
Publication Date 2016
Format: Electronic Resources
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Biscuit Baking Technology : Processing and Engineering Manual.

2024-05-19T15:33:49Z

by Davidson, Iain.
Call Number 664.7523
Publication Date 2023
Format: Electronic Resources
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Steamed Breads : Ingredients, Processing and Quality.

2024-05-19T15:33:49Z

by Huang, Sidi.
Call Number 664.7523
Publication Date 2016
Format: Electronic Resources
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