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The essential baker : the comprehensive guide to baking with chocolate, fruit, nuts, spices, and other ingredients / Carole Bloom.

By: Material type: TextTextPublisher: Hoboken, NJ : Wiley, c2007Description: x, 645 pISBN:
  • 9780764576454
  • 0764576453 (cloth)
Subject(s): DDC classification:
  • 641.8/15 22
LOC classification:
  • TX763 .B575 2006
Contents:
Introduction -- I. Baking Essentials -- Best Baking Practices -- Essential Ingredients -- Essential Equipment and Supplies -- Essential Techniques -- Essential Baking Language -- II. Fruits and Vegetables -- 1. Stone Fruit -- 2. Apples, Pears, and Quinces -- 3. Citrus Fruit -- 4. Berries and Grapes -- 5. Tropical and Exotic Fruit -- 6. Dried Fruit -- 7. Vegetables -- III. Nuts and Seeds -- 8. Nuts -- 9. Seeds -- IV. Chocolate -- 10. About Chocolate -- 11. Dark Chocolate -- 12. Milk Chocolate -- 13. White Chocolate -- 14. Cocoa -- 15. Specialty Chocolate -- V. Diary Products -- 16. Milk and Cream -- 17. Cheeses -- VI. Spices and Herbs -- 18. Spices -- 19. Herbs -- VII. Coffee, Tea, Liqueurs, and Spirits -- 20. Coffee -- 21. Tea -- 22. Liqueurs and Spirits -- Appendices -- Comparative Volume of Baking Pan Sizes -- Weight and Measurement Equivalents -- Metric Conversions -- Sources for Ingredients and Equipment -- Photography Credits -- Index.
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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 BLO (Browse shelf(Opens below)) 1 Available A431083B

Includes index.

Introduction -- I. Baking Essentials -- Best Baking Practices -- Essential Ingredients -- Essential Equipment and Supplies -- Essential Techniques -- Essential Baking Language -- II. Fruits and Vegetables -- 1. Stone Fruit -- 2. Apples, Pears, and Quinces -- 3. Citrus Fruit -- 4. Berries and Grapes -- 5. Tropical and Exotic Fruit -- 6. Dried Fruit -- 7. Vegetables -- III. Nuts and Seeds -- 8. Nuts -- 9. Seeds -- IV. Chocolate -- 10. About Chocolate -- 11. Dark Chocolate -- 12. Milk Chocolate -- 13. White Chocolate -- 14. Cocoa -- 15. Specialty Chocolate -- V. Diary Products -- 16. Milk and Cream -- 17. Cheeses -- VI. Spices and Herbs -- 18. Spices -- 19. Herbs -- VII. Coffee, Tea, Liqueurs, and Spirits -- 20. Coffee -- 21. Tea -- 22. Liqueurs and Spirits -- Appendices -- Comparative Volume of Baking Pan Sizes -- Weight and Measurement Equivalents -- Metric Conversions -- Sources for Ingredients and Equipment -- Photography Credits -- Index.

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