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Baking at home with the Culinary Institute of America.

Autore: Culinary Institute of America.
Editore: Hoboken, NJ : Wiley, ©2004.
Edizione/Formato:   book_printbook : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
"Essential techniques and recipes for creating great breads and desserts"--Cover.
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Tipo materiale: Risorsa internet
Tipo documento: Book, Internet Resource
Tutti gli autori / Collaboratori: Culinary Institute of America.
ISBN: 0471450952 9780471450955
Numero OCLC: 56407923
Note: Includes index.
Descrizione: 304 pages : color illustrations ; 27 cm
Contenuti: 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?
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Abstract:

"Essential techniques and recipes for creating great breads and desserts"--Cover.

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