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Baking at home with the Culinary Institute of America.

作者: Culinary Institute of America.
出版商: Hoboken, NJ : Wiley, ©2004.
版本/格式:   打印圖書 : 英語所有版本和格式的總覽
提要:
"Essential techniques and recipes for creating great breads and desserts"--Cover.
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資料類型: 網際網路資源
文件類型 圖書, 網際網路資源
所有的作者/貢獻者: Culinary Institute of America.
ISBN: 0471450952 9780471450955
OCLC系統控制編碼: 56407923
註釋: Includes index.
獎賞: Short-listed for IACP Crystal Whisk Award (Compilations) 2005
描述: 304 pages : color illustrations ; 27 cm
内容: 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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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  再讀一些...

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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 再讀一些...

 
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