Baking For Dummies (häftad)
Häftad (Paperback / softback)
Antal sidor
illustrated ed
Hungry Minds Inc,U.S.
black & white illustrations
236 x 190 x 19 mm
622 g
Antal komponenter
xxvi, 334 p. :
Baking For Dummies (häftad)

Baking For Dummies

Häftad Engelska, 2002-01-01
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Discover how easy and fun baking can be ---- from yummy cookies to impressive cakes ---- with this entertaining, informative beginner's guide. This friendly baking guide is filled with 100 scrumptious recipes for all your baked favorites ---- cookies, cakes and cupcakes, frostings, pies, yeast breads, muffins, cobblers, quiches, rolls, as well as a special section of cake mix recipes. You'll find lists and explanations of basic ingredients, essential equipment, and other helpful kitchen gear. Definitions of baking terms and easy--to--understand explanations of baking techniques will have you baking like a pro in no time. Check out the great ideas for special--occasion goodies and stylish ways to present your baked goods to family and friends. Recipes include: Classic Pound Cake; Cherry Crumb Pie; Gingersnaps; Peanut Butter Cookies; Blueberry Muffins; Basic White Buttermilk Bread; Pizza Dough; and much more!
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Övrig information

Emily Nolan, a lifelong baker, is a trained pastry chef, cookbook author, and recipe developer. Her baking has been influenced by time spent living in France, Germany, and England, and she hopes to one day own a bed and breakfast.


Introduction; Part I: Baking Essentials; Chapter 1: Bake, For Goodness' Sake!; Chapter 2: Stocking Up; Chapter 3: Going Over the Gear; Part II: Basic Training; Chapter 4: Understanding Your Oven; Chapter 5: Basic Techniques; Chapter 6: Getting Ready to Bake; Part III: Ready, Set, Bake!; Chapter 7: Understanding Cookies; Chapter 8: Creating Great Cakes; Chapter 9: Fabulous Frostings; Chapter 10: Perfect Pies and Tarts; Chapter 11: Crisps, Cobblers, and Other Delights; Chapter 12: Quick Breads, Muffins, and Biscuits; Chapter 13: Yeast Breads; Chapter 14: Savory Baked Goods; Chapter 15: Baking with Mixes and Premade Doughs; Chapter 16: Low - Fat Baking; Part IV: Other Important Stuff; Chapter 17: Storing Your Creations; Chapter 18: Making the Ordinary Extraordinary; Part V: The Part of Tens; Chapter 19: Ten Troubleshooting Tips; Chapter 20: Ten Great Baking Sources; Appendix A: Glossary of Baking Terms; Appendix B: Metric Conversion Guide; Index.