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Der unverzichtbare Bäcker: Der umfassende Leitfaden zum Backen mit Schokolade, Obst,...
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- Sofort-KaufenDer unverzichtbare Bäcker: Der umfassende Leitfaden zum Backen mit Schokolade, Obst,...
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eBay-Artikelnr.:283375225519
Artikelmerkmale
- Artikelzustand
- Gut
- Hinweise des Verkäufers
- ““Used book in good condition. Shows typical wear. Satisfaction guaranteed!””
- ISBN
- 9780764576454
- EAN
- 9780764576454
- Book Title
- Essential Baker : The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients
- Item Length
- 9.1in
- Publisher
- Houghton Mifflin Harcourt Publishing Company
- Publication Year
- 2007
- Format
- Hardcover
- Language
- English
- Item Height
- 4.7in
- Genre
- Cooking
- Topic
- Methods / Baking
- Item Width
- 8in
- Item Weight
- 0.4 Oz
- Number of Pages
- 656 Pages
Über dieses Produkt
Product Information
Carole Bloom puts her vast knowledge and experience as a pastry chef, teacher, and cookbook author into this comprehensive baking guide. The book features basic instruction on techniques, ingredients, and equipment, plus a collection of delicious, foolproof recipes.
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0764576453
ISBN-13
9780764576454
eBay Product ID (ePID)
52319290
Product Key Features
Book Title
Essential Baker : The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients
Format
Hardcover
Language
English
Topic
Methods / Baking
Publication Year
2007
Genre
Cooking
Number of Pages
656 Pages
Dimensions
Item Length
9.1in
Item Height
4.7in
Item Width
8in
Item Weight
0.4 Oz
Additional Product Features
Lc Classification Number
Tx763.B575 2006
Reviews
Bloom, the author of eight cookbooks whose work has appeared in "Bon Appetit," "Gourmet" and "Food + Wine," adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient-- a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple- Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlights range from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. "(Apr.)" ("Publishers Weekly," January 8, 2007), Food writer and cooking teacher Bloom is the author of seven other cookbooks, including All About Chocolate and Cookies For Dummies . Her big new book, obviously a labor of love, presents more than 250 recipes, along with a thorough introduction to baking techniques, equipment, and ingredients. Organized by main ingredient (e.g., fruits, chocolate, liqueurs, and spirits), the recipes offer a wide array of treats, with carefully written and thorough instructions. Although the recipe head notes are somewhat repetitious, and it would have been helpful to have a listing of the desserts by category (e.g., pies, cakes), this is an essential purchase for baking collections. ( Library Journal , March 15, 2007) Bloom, the author of eight cookbooks whose work has appeared in Bon Appetit , Gourmet and Food + Wine , adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient-a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple-Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlights range from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. (Apr.) ( Publishers Weekly , January 8, 2007), Food writer and cooking teacher Bloom is the author of seven other cookbooks, including "All About Chocolate" and "Cookies For Dummies," Her big new book, obviously a labor of love, presents more than 250 recipes, along with a thorough introduction to baking techniques, equipment, and ingredients. Organized by main ingredient (e.g., fruits, chocolate, liqueurs, and spirits), the recipes offer a wide array of treats, with carefully written and thorough instructions. Although the recipe head notes are somewhat repetitious, and it would have been helpful to have a listing of the desserts by category (e.g., pies, cakes), this is an essential purchase for baking collections. ("Library Journal," March 15, 2007) Bloom, the author of eight cookbooks whose work has appeared in "Bon Appetit," "Gourmet" and "Food + Wine," adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient--a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple-Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlightsrange from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. "(Apr.)" ("Publishers Weekly," January 8, 2007)
Table of Content
Acknowledgements.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.
Copyright Date
2007
Target Audience
Trade
Lccn
2006-005473
Dewey Decimal
641.8/15
Dewey Edition
22
Illustrated
Yes
Artikelbeschreibung des Verkäufers
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:283375225519
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