 The unique presentation of material, the author's accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today's culinary student. • Sorry - Currently Out of Stock |
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 In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work. Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool. |
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 This book reveals concepts and techniques for using eighteen basic ingredients—including chocolate, vanilla, apricot, and lemon—to pyramid flavor, layer by delicious layer. |
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 Second in the Essentials Series, this is the ultimate everything you need to know baking resource from America's favorite expert on all things culinary. • Sorry - Currently Out of Stock |
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 This book outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. |
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 Nothing equals the satisfaction of home baking and this bumper collection contains over 200 original low-fat baking recipes for every kind of occasion. • Sorry - Currently Out of Stock |
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 Immerse yourself in the luscious desserts, bakery breads, regional specialties and eye-popping cakes found in French pastry and bread shops. 200 exceptionally easy-to-follow recipes. • Sorry - Currently Out of Stock |
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 The book features basic instruction on techniques, ingredients, and equipment, plus a collection of delicious, foolproof recipes. The recipes are arranged in chapters devoted to baking with specific ingredients, such as chocolate, fruit, nuts, herbs, and coffee. |
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 An authoritative and one-of-a-kind reference, Baking Illustrated pulls back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions. |
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 What do virtually all breads and desserts have in common? They rely on baking formulas, the building block recipes that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. |
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 This invaluable reference gives readers knowledge that they can apply to their own baking. |
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 In A Baker's Odyssey, Greg Patent celebrates the living traditions of America's immigrant bakers. |
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 Book is the ideal kitchen companion for anyone who enjoys making and sharing irresistible, fresh-from-the-oven treats! |
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 Day by day, lesson by lesson, Darra Goldstein takes you along as she works her way through two tough Boot Camp courses. |
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 Master baker, teacher and award-winning food writer Marcy Goldman has spent a lifetime perfecting her simple steps to baking success, and she’s ready to share her secrets with you! • Sorry - Currently Out of Stock |
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 Step-by-step photographs illustrate instructions and tips for kneading and shaping bread dough, baking and decorating beautiful cakes, and ideas for topping a variety of baked goods. • Sorry - Currently Out of Stock |
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5th Ed. Latest bakery developments. Emphasizes production of international yeast-raised products & new practices in speed-up production. • Sorry - Currently Out of Stock |
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 Fill your home with the warm smells of baking with this collection of more than 120 delicious recipes. • Sorry - Currently Out of Stock |
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 The founders of Doughmakers Gourmet Bakeware share over 100 of their most delicious recipes for baked goods, tell their success story, and provide tips on how to start a business from the heart. • Sorry - Currently Out of Stock |
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 Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum. • Sorry - Currently Out of Stock |
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