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The art & soul of baking

作者: Cindy Mushet; Maren Caruso; Sur La Table (Firm)
出版商: Kansas City, MO : Andrews McMeel Pub., ©2008.
版本/格式:   圖書 : 英語 : 1st ed所有版本和格式的總覽
資料庫:WorldCat
提要:
"Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneaded your bread dough long enough, why the temperatures of butter and eggs are critical in cake making, what equipment you need to accurately measure dry and wet ingredients, how an icing  再讀一些...
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類型/形式: Cookbooks
資料類型: 網際網路資源
文件類型: 圖書, 網路資源
所有的作者/貢獻者: Cindy Mushet; Maren Caruso; Sur La Table (Firm)
ISBN: 9780740773341 0740773348
OCLC系統控制編碼: 212376019
注意: Includes index.
描述: ix, 454 p. : col. ill. ; 28 cm.
内容: The baker's kitchen --
The baker's pantry --
Yeast breads and rolls --
Layered pastries --
Quick breads --
Pies, turnovers, and dumplings --
Tarts --
Fruit desserts --
Cookies, bars, and brownies --
Cakes --
Custards, bread puddings, and cheesecakes --
Soufflés, meringues, and pâ̂̀te à̀ choux --
Basic recipes and finishing techniques.
其他題名: Art and soul of baking
責任: Sur La Table with Cindy Mushet ; foreword by Alice Medrich ; photography by Maren Caruso.
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摘要:

"Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneaded your bread dough long enough, why the temperatures of butter and eggs are critical in cake making, what equipment you need to accurately measure dry and wet ingredients, how an icing spatula can perfect your finished layer, and why soufflés fall (it's not what you think). Interspersed among the careful instructions are detailed photographs illustrating proper baking techniques, Clever "Getting Ahead" tips that can be completed in advance without altering the recipe's outcome, multiple recipe variations, and helpful storing advice are also included. Sidebar throughout the book give invaluable hints from the professional kitchen for improving the quality of your baking before you even turn on the oven"--P. [2] of cover.

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