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Baking at home with the Culinary Institute of America.

Autor: Culinary Institute of America.
Editorial: Hoboken, NJ : Wiley, ©2004.
Edición/Formato:   Libro impreso : Inglés (eng)Ver todas las ediciones y todos los formatos
Resumen:
"Essential techniques and recipes for creating great breads and desserts"--Cover.
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Tipo de material: Recurso en Internet
Tipo de documento Libro, Recurso internet
Todos autores / colaboradores: Culinary Institute of America.
ISBN: 0471450952 9780471450955
Número OCLC: 56407923
Notas: Includes index.
Premios: Short-listed for IACP Crystal Whisk Award (Compilations) 2005
Descripción: 304 pages : color illustrations ; 27 cm
Contenido: Introduction : About baking ; Ingredients and their roles ; Types of equipment ; Safety ; Mixing methods --
Yeast breads --
Quick breads --
Cookies --
Pies and tarts --
Cakes and tortes --
Custards and puddings --
Frozen desserts --
Pastries --
Chocolates and confections --
Icing, glazes, and sauces --
Conversions and equivalents --
What went wrong?
Más información:

Resumen:

A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the  Leer más

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"...a reassuringly substantial volume, carefully informative, with glossy color photos giving step-by-step guidance.." (Associated Press, December 10, 2004) "This gorgeous cookbook makes delicious Leer más

 
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