The art and soul of baking
"Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneeded your bread dough long enough, why the temperatures of butter and...
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| Main Author: | |
|---|---|
| Corporate Author: | |
| Other Authors: | |
| Format: | Books Print Book |
| Language: | English |
| Published: |
Kansas City, MO :
Andrews McMeel Pub.,
2008.
|
| Edition: | 1st ed. |
| Subjects: | |
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| LEADER | 00000cam a22000004a 4500 | ||
|---|---|---|---|
| 001 | ocn212376019 | ||
| 003 | OCoLC | ||
| 005 | 20101118103300.0 | ||
| 008 | 080225s2008 moua 001 0 eng | ||
| 010 | |a 2008008232 | ||
| 020 | |a 9780740773341 | ||
| 020 | |a 0740773348 | ||
| 035 | |a (OCoLC)212376019 | ||
| 040 | |a DLC |b eng |c DLC |d BTCTA |d BAKER |d WIQ |d CDX |d YDXCP |d VP@ |d NRM |d CQU |d LTP |d OCLCQ |d PCB | ||
| 050 | 0 | 0 | |a TX765 |b .M87 2008 |
| 082 | 0 | 0 | |a 641.8/15 |2 22 |
| 100 | 1 | |a Mushet, Cindy, |d 1960- | |
| 245 | 1 | 4 | |a The art and soul of baking / |c Sur La Table with Cindy Mushet ; foreword by Alice Medrich ; photography by Maren Caruso. |
| 250 | |a 1st ed. | ||
| 260 | |a Kansas City, MO : |b Andrews McMeel Pub., |c 2008. | ||
| 300 | |a ix, 454 p. : |b col. ill. ; |c 28 cm. | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a The baker's kitchen -- The baker's pantry -- Yeast breads and rolls -- Layered pastries -- Quick breads -- Pies, turnovers, and dumplings -- Tarts -- Fruit desserts -- Cookies, bars, and brownies -- Cakes -- Custards, bread puddings, and cheesecakes -- Soufflés, meringues, and pâ̂̀te à̀ choux -- Basic recipes and finishing techniques. | |
| 520 | |a "Each chapter begins with a primer that describes the style of baked goods, as well as an explanation of essential ingredients, equipment, and baking methods. You'll learn why the flour you choose is key, how to tell if you've kneeded your bread dough long enough, why the temperatures of butter and eggs are critical in cake making, what equipment you need to accurately measure dry and wet ingredients, how an icing spatula can perfect your finished layer, and why soufflés fall (it's not what you think). Interspersed among the careful instructions are detailed photographs illustrating proper baking techniques, Clever "Getting Ahead" tips that can be completed in advance without altering the recipe's outcome, multiple recipe variations, and helpful storing advice are also included. Sidebare throughout the book give invaluable hints from the professional kitchen for improving the quality of your baking before you even turn on the oven"--P. [2] of cover. | ||
| 650 | 0 | |a Baking. | |
| 700 | 1 | |a Caruso, Maren. | |
| 710 | 2 | |a Sur La Table (Firm) | |
| 938 | |a Coutts Information Services |b COUT |n 7462407 | ||
| 938 | |a YBP Library Services |b YANK |n 2946967 | ||
| 938 | |a Baker and Taylor |b BTCP |n BK0007795504 | ||
| 938 | |a Baker & Taylor |b BKTY |c 40.00 |d 30.00 |i 0740773348 |n 0007795504 |s active | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a CCL |b CadNF |c 641.815 Mu |d i |e 39241502886026 |f 458108 |g ddc |j 11/18/2010 | ||
| 999 | |a 313578 | ||
