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Chargement... Secrets of a pastry bakerpar George Greenstein
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Secrets of a Pastry Baker explores the old world of baking -- when bakeries were below street level, dark cellars thick with heat and flour dust. Author George Greenstein shares the baking recipes that have been lost in modern times, recipes that have been altered by commercial bakeries to save time and money which result in a much lesser product. A professional baker and James Beard Award winning author, Greenstein presents the recipes in an informal and friendly style, yet takes nothing for granted. All the tricks and secrets that the pros use to make their baked goods foolproof are spelled out, many of them published for the first time. Both the baking equipment and techniques range from basic to advanced, enabling anyone from a novice to a professional to enjoy these recipes without intimidation or boredom.The chapters are organized by dough type, from Babka Dough (a rich, moist coffeecake made with butter and sour cream) to Danish Pastry Dough to Ruggelach, each with many variations. Chapters on equipment, ingredients, and how-tos explain everything you need to know about baking superb yeast cakes and pastries. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.8Technology Home and family management Food And Drink Cooking Specific DishesClassification de la Bibliothèque du CongrèsÉvaluationMoyenne: Pas d'évaluation.Est-ce vous ?Devenez un(e) auteur LibraryThing. |