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In the sweet kitchen : the definitive baker's companion / Regan Daley.

By: Material type: TextTextPublisher: New York : Artisan, 2001Description: xii, 692 pages : colour illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1579652085
  • 9781579652081
Subject(s): DDC classification:
  • 641.815 21
LOC classification:
  • TX763 .D25 2001
Contents:
Dear Reader -- Introduction -- Tools and Techniques -- Tools for the Baker -- Baking Pan Substitution Chart -- A Few Tips and Techniques for Better Baking -- Cake Troubleshooting Chart -- Sugar Syrup Cookery Chart -- A Simple Guide to Garnishing -- The Ingredients -- Ingredients in the Sweet Kitchen -- Flours, Grains and Gelling Agents -- Sugar and Other Sweeteners -- Fats -- Dairy Products -- Eggs -- Leaveners -- Liquids in Baking -- Salt -- Flavourings -- Extracts, Essences, Flower Waters and Coffee -- Food Colourings and Dyes -- Vanilla -- Liqueurs and Spirits in the Sweet Kitchen -- Liqueur Flavour Chart -- Chocolate -- Flavoured Chips and Other Special Additions -- Flavouring Powders -- Spices -- Nuts, Fruits and Sweet Vegetables -- Nuts -- Seeds -- Fresh Fruit -- Dried Fruits -- Candied Fruit, Flowers and Chestnuts -- Sweet Vegetables -- Ingredient Substitution Chart -- Flavour Pairing Chart -- The Recipes -- Recipes from the Sweet Kitchen -- Cakes and Tea Cakes -- Pies and Tarts -- Cookies and Bars -- Custards, Puddings and Mousses -- Ice Creams and Other Frozen Desserts -- Fruit Desserts -- Quick Breads, Sweet Yeast Breads and Fritters -- Garnishes, Sauces and Basic Recipes -- Appendices -- Bibliography -- Index.
Summary: Offers information on choosing and storing ingredients and equipment, modifying a recipe, and selecting an accompaniment, and includes recipes for black chocolate espresso cake, pine nut lace cookies, and lemon anise churros.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 DAL (Browse shelf(Opens below)) 1 Issued 30/09/2024 A296993B

Includes bibliographical references (pages 669-674) and index.

Dear Reader -- Introduction -- Tools and Techniques -- Tools for the Baker -- Baking Pan Substitution Chart -- A Few Tips and Techniques for Better Baking -- Cake Troubleshooting Chart -- Sugar Syrup Cookery Chart -- A Simple Guide to Garnishing -- The Ingredients -- Ingredients in the Sweet Kitchen -- Flours, Grains and Gelling Agents -- Sugar and Other Sweeteners -- Fats -- Dairy Products -- Eggs -- Leaveners -- Liquids in Baking -- Salt -- Flavourings -- Extracts, Essences, Flower Waters and Coffee -- Food Colourings and Dyes -- Vanilla -- Liqueurs and Spirits in the Sweet Kitchen -- Liqueur Flavour Chart -- Chocolate -- Flavoured Chips and Other Special Additions -- Flavouring Powders -- Spices -- Nuts, Fruits and Sweet Vegetables -- Nuts -- Seeds -- Fresh Fruit -- Dried Fruits -- Candied Fruit, Flowers and Chestnuts -- Sweet Vegetables -- Ingredient Substitution Chart -- Flavour Pairing Chart -- The Recipes -- Recipes from the Sweet Kitchen -- Cakes and Tea Cakes -- Pies and Tarts -- Cookies and Bars -- Custards, Puddings and Mousses -- Ice Creams and Other Frozen Desserts -- Fruit Desserts -- Quick Breads, Sweet Yeast Breads and Fritters -- Garnishes, Sauces and Basic Recipes -- Appendices -- Bibliography -- Index.

Offers information on choosing and storing ingredients and equipment, modifying a recipe, and selecting an accompaniment, and includes recipes for black chocolate espresso cake, pine nut lace cookies, and lemon anise churros.

Machine converted from AACR2 source record.

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