...And what to do if it doesn’t

Author: James Morton

Publisher: Random House

ISBN: 1473503108

Category: Cooking

Page: 256

View: 1091

I want to show you how baking works. I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one. Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve. And for baking veterans, this book tells you why you're doing what you've been doing all these years. Here’s to baking that just works.
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Exploring the Fundamentals of Baking Science

Author: Paula I. Figoni

Publisher: John Wiley & Sons

ISBN: 0470392673

Category: Cooking

Page: 528

View: 7435

The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.
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Author: James Morton

Publisher: Random House

ISBN: 1448176697

Category: Cooking

Page: 224

View: 7224

Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
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The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

Author: Shirley O. Corriher

Publisher: Simon and Schuster

ISBN: 9781416560838

Category: Cooking

Page: 544

View: 5010

For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
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An Edible Exploration of the Mathematics of Mathematics

Author: Eugenia Cheng

Publisher: Basic Books

ISBN: 0465051693

Category: Mathematics

Page: 304

View: 6499

"Whimsical...rigorous and insightful." -- New York Times Book Review What is math? How exactly does it work? And what do three siblings trying to share a cake have to do with it? In How to Bake Pi, math professor Eugenia Cheng provides an accessible introduction to the logic and beauty of mathematics, powered, unexpectedly, by insights from the kitchen. We learn how the béchamel in a lasagna can be a lot like the number five, and why making a good custard proves that math is easy but life is hard. At the heart of it all is Cheng's work on category theory, a cutting-edge "mathematics of mathematics," that is about figuring out how math works. Combined with her infectious enthusiasm for cooking and true zest for life, Cheng's perspective on math is a funny journey through a vast territory no popular book on math has explored before. So, what is math? Let's look for the answer in the kitchen.
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The State of Modern Bread and a Definitive Guide to Baking Your Own

Author: Andrew Whitley

Publisher: Andrews McMeel Publishing

ISBN: 1449418910

Category: Cooking

Page: 416

View: 4037

In Bread Matters, Andrew Whitley, professional organic baker, founder of Bread Matters, and cofounder of the Real Bread Campaign, exposes the terrible state of modern commercial bread and shares his recipes for making great, nutritious bread at home. Using the skills he has amassed during more than 25 years as a professional bread baker, Whitley clearly explains the process in detailed discussions of the tools, ingredients, methods, and tricks of the breadmaking trade. He also offers more than 50 foolproof recipes for all types of bread, including yeast-free and gluten-free loaves, as well as uses for leftover crumbs once they've passed their prime. Bread Matters is an essential bread book for beginning and seasoned bakers alike. Once you see how easy it is to make your own delicious bread at home, you may never buy commercial bread again. "Anyone who understands bread as a transformational food the way Andrew Whitley does, is a friend of mine. In his wonderful book, Bread Matters, he not only brings this powerful and ancient symbol down to earth and demystifies the process, but also communicates from his heart how anyone can easily participate in the joys and rewards of the bread baking craft." --Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor "Now and then, a book about food is so revelatory, so shocking, that it is likely to change the industry. Andrew Whitley's new book is such a work." --Rose Prince, The Daily Telegraph "What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring." --Bee Wilson, Sunday Telegraph and New Statesman "Whitley gets down to brass tacks about what exactly makes artisan bread healthier and tastier, then offers such alluring cases in point as arkatena from Cyprus...and dozens of others, both savory and sweet." --Saveur
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Learn These Simple Techniques and Bake Like a Pro

Author: Patricia Sinclair

Publisher: Agate Publishing

ISBN: 1572841265

Category: Cooking

Page: 310

View: 4613

An accessible primer for beginning bakers demonstrates basic techniques while providing step-by-step instructions for baking an array of breads, cakes, cookies, and more; in an introductory reference that includes more than one hundred recipes for such items as Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Original.
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Recipes and Techniques Every Cook Should Know by Heart

Author: Pam Anderson

Publisher: Clarkson Potter

ISBN: 0767902793

Category: Cooking

Page: 290

View: 3968

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.
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The Foolproof Guide to Making Your Own Beer At Home

Author: James Morton

Publisher: Hardie Grant Publishing

ISBN: 1849498245

Category:

Page: 256

View: 2196

Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process. The craft beer revolution is upon us. All over the world we’re enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don’t need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customise it to your own tastes.With beautiful step-by-step photographs and comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavours, every taste and skill level is catered for. Brew isn’t like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow.
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The Secrets of Cooking Revealed

Author: Shirley O. Corriher,Shirley Corriher

Publisher: William Morrow Cookbooks

ISBN: N.A

Category: Cooking

Page: 524

View: 4269

Going beyond the culinary basics, the author shows aspiring cooks how to get consistent, delicious results every time and provides tried and true recipes that demonstrate not only how to cook but why doing things in a certain way ensures great results. Tour.
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53 Irresistible and Unexpected Recipes to Make in a Waffle Iron

Author: Daniel Shumski

Publisher: Workman Publishing

ISBN: 0761176462

Category: Cooking

Page: 211

View: 5927

How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn't? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes. And that's the beauty of being a waffle iron chef--waffling food other than waffles is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater--your child, say--a great reason to dig in). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs. Waffled Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and Waffled Meatballs all end up with dimples just right for trapping their delicious sauces. A waffle iron turns leftover mac 'n' cheese into Revitalized Macaroni and Cheese, which is like a decadent version of a grilled cheese sandwich with its golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.
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A Step-By-Step Guide to Achieving Bakery-Quality Results at Home

Author: America's Test Kitchen (Firm)

Publisher: America's Test Kitchen

ISBN: 1940352606

Category: Bread

Page: 432

View: 8335

In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
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Exploring the Fundamentals of Baking Science

Author: Paula I. Figoni

Publisher: John Wiley & Sons

ISBN: 0470392673

Category: Cooking

Page: 528

View: 9418

The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.
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The Discovery That Revolutionizes Home Baking

Author: Jeff Hertzberg, M.D.,Zoë François

Publisher: Macmillan

ISBN: 9781429904780

Category: Cooking

Page: 256

View: 7327

For 30+ brand-new recipes and expanded ‘Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now. This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.
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Author: JoAnna M. Lund,Barbara Alpert

Publisher: Penguin

ISBN: 1440627681

Category: Cooking

Page: 336

View: 7145

Take the "Sin" out of Cinnamon Rolls! From fresh-baked bread and biscuits hot from the oven, finger-licking pies and decadently sweet cobblers to heavenly coffeecakes, sinful cheesecakes, and gooey chocolate chip cookies, JoAnna Lund has accomplished the impossible using Splenda® No Calorie Sweetener. Whether it's her Peanut Butter Cup Cookies, Blueberry Crumble Pie or Cappuccino Cheesecake, JoAnna's more than 200 baked goods and desserts are as quick and easy to whip up as they are low in sugar, carbs, and fat. This all-new collection also features: Baking Plus! Recipes for sauces, glazes and toppings Special section of recipes using Splenda® Sugar Blend for Baking Cooking and baking secrets and tips to get the best results with the least calories and fat Best bet recipes for your bread machine
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And Other Secrets to Success, One Relationship at a Time

Author: Keith Ferrazzi,Tahl Raz

Publisher: Penguin UK

ISBN: 0241971004

Category: Business & Economics

Page: 352

View: 2958

An updated and expanded edition of the runaway bestseller Never Eat Alone by Keith Ferrazzi Proven advice on networking for success: over 400,000 copies sold. As Keith Ferrazzi discovered early in life, what distinguishes highly successful people from everyone else is the way they use the power of relationships - so that everyone wins. His form of connecting to the world around him is based on generosity and he distinguishes genuine relationship-building from the crude, desperate glad-handling usually associated with 'networking'. In Never Eat Alone, Ferrazzi lays out the specific steps - and inner mindset - he uses to reach out to connect with the thousands of colleagues, friends, and associates on his Rolodex, people he has helped and who have helped him. He then distills his system of reaching out to people into practical, proven principles. Keith Ferrazzi is founder and CEO of Ferrazzi Greenlight, a marketing and sales consulting company. He is the author of the #1 New York Times bestseller Who's Got Your Back and has been a contributor to Inc., the Wall Street Journal, and Harvard Business Review. Previously, he was CMO of Deloitte Consulting and at Starwood Hotels & Resorts, and CEO of YaYa media. He lives in Los Angeles and New York.
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100 of Buddy's Best Recipes and Decorating Secrets

Author: Buddy Valastro

Publisher: Simon and Schuster

ISBN: 1451628919

Category: Cooking

Page: 352

View: 324

CALL IT THE BUDDY SYSTEM, because Baking with the Cake Boss is an education in the art of baking and decorating, from kneading to rolling, fondant to flowers, taught by Buddy Valastro himself, the star of TLC’s smash hit Cake Boss. With more than 100 of his most sought-after recipes, including birthday and holiday cakes and other special theme designs, this book is a master course that culminates in the showstopping cakes for which Carlo’s Bake Shop is famous. Following the arc of Buddy’s career from apprentice to master baker, Baking with the Cake Boss offers readers the same on-the-job education earned by everyone who comes to work at Carlo’s Bake Shop, with some of Buddy’s and the family’s memories shared along the way. It builds organically from simple cookies and pastries to pies, flower-adorned cupcakes, and basic fondant cakes, to breathtaking cakes for every holiday and special occasion. And, as you progress from basics to bedazzlements—like the safari cake complete with chocolate animals and a waterfall—Buddy shares his inspiring enthusiasm and stories from the shop in his inimitable voice. He also provides the tools for creating your own personal trademark cakes, with a chart that lets you mix and match cake, frosting, and liqueur syrup for cakes the way you like them. And there are plenty of photos that illustrate artistic flourishes and decorations you can use to adorn your individual creations. With 650 gorgeous, step-by-step instructional photos that let you follow Buddy as if you were next to him in the bakery, Baking with the Cake Boss is an incomparable dessert education that will become an essential reference for aspiring and skilled bakers alike. Bursting with delicious, tried-and-true recipes, how-to boxes and sidebars, and numerous tricks of the trade, Baking with the Cake Boss is a rare treat—a fun, accessible guide to baking, all in a gloriously designed, fully illustrated package worthy of the Cake Boss’s artistic vision.
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The Healthy Exchanges Electric Cookbook

Author: JoAnna M. Lund,Barbara Alpert

Publisher: Penguin

ISBN: 1440627649

Category: Cooking

Page: 288

View: 7927

The newest book in the popular Healthy Exchanges series features 150 easy recipes for the electric grill. JoAnna Lund offers dozens of healthy and delicious ways to get out of "the grilling rut." Sizzling selections include... German Grilled Potatoes * Egg and Mushroom Sandwiches * Chicken Almondine Salad * New England Crab Cakes * Fried Apple Rings * Blueberry Thrill Snacks and many more And with the Healthy Exchanges seal, readers can be sure that these low-salt, low-fat, low-sugar foods have been taste-tested to perfection. Covering all three meals of the day, this book includes: - Recipe variations - Time-saving tips - Nutritional information - Diabetic exchanges - Weight-loss choices With delicious choices for the entire family, readers won't be able to get enough of their grills.
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The Art and Science of Baking

Author: Joseph Amendola,Nicole Rees

Publisher: Wiley

ISBN: 0471444189

Category: Cooking

Page: 288

View: 1467

The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.
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