The Baker's Appendix
Title | The Baker's Appendix PDF eBook |
Author | Jessica Reed |
Publisher | Clarkson Potter |
Pages | 114 |
Release | 2017-03-21 |
Genre | Cooking |
ISBN | 0451495748 |
The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies—with variations that combine to make dozens of desserts. Bakers will wonder how they ever lived without this indispensable resource, featuring: • Cups-to-grams conversions for ingredients • Basic recipes for cakes, quick breads, cookies, frostings, and more, with dozens of variations • Ingredient substitutions • DIY extracts, natural food colorings, sprinkles, and more • Decorating tips for cakes and cookies • Conversions for oven temperatures • Adjustments for baking at high altitudes • Volume charts for baking pans of all sizes
The Bakers of Paris and the Bread Question, 1700-1775
Title | The Bakers of Paris and the Bread Question, 1700-1775 PDF eBook |
Author | Steven L. Kaplan |
Publisher | Duke University Press |
Pages | 790 |
Release | 1996-06-19 |
Genre | Business & Economics |
ISBN | 9780822317067 |
Because the bakers and their bread were central to Parisian daily life, Kaplan's study is also a comprehensive meditation on an entire society, its government, and its capacity to endure.
The Baker's Appendix
Title | The Baker's Appendix PDF eBook |
Author | Jessica Reed |
Publisher | Clarkson Potter |
Pages | 114 |
Release | 2017-03-21 |
Genre | Cooking |
ISBN | 0451495756 |
The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies—with variations that combine to make dozens of desserts. Bakers will wonder how they ever lived without this indispensable resource, featuring: • Cups-to-grams conversions for ingredients • Basic recipes for cakes, quick breads, cookies, frostings, and more, with dozens of variations • Ingredient substitutions • DIY extracts, natural food colorings, sprinkles, and more • Decorating tips for cakes and cookies • Conversions for oven temperatures • Adjustments for baking at high altitudes • Volume charts for baking pans of all sizes
Becoming a Baker
Title | Becoming a Baker PDF eBook |
Author | Glynnis MacNicol |
Publisher | Simon & Schuster |
Pages | 144 |
Release | 2019-09-03 |
Genre | Business & Economics |
ISBN | 1982120274 |
An illuminating guide to a career as a baker, written by acclaimed journalist Glynnis MacNicol and based on the real-life experiences of an expert in the field—essential reading for someone considering a path to this challenging, yet rewarding profession. Go behind the scenes and be mentored by the best to find out what it’s really like, and what it really takes, to become a baker. Esteemed journalist Glynnis MacNicol takes readers to the front counters of bakeries and cafes to offer a candid portrait of modern baking. MacNicol shadows Mary Louise Clemens, the owner and head baker of Ladybird Bakery in Brooklyn, to reveal how bakers work and how they stand out in a neighborhood, community, and city. In Becoming a Baker, MacNicol reveals the path to becoming a baker, from education to the creation of new recipes, from negotiating with suppliers to the possibility of opening a small business. Prepare the legendary “Brooklyn Blackout” cupcakes in Ladybird’s kitchen, shape croissants at the beloved Sea Wolf Bakery in Seattle, and learn why bakers think the Great British Bake-Off has captured our collective imagination. As the food industry changes to meet the 21st century, the role of a baker is becoming more and more central to our lives. For those passionate about nourishment, working with your hands, and the place of locally-owned businesses in communities, this is the most valuable informational interview you’ll ever have—required reading for anyone considering this career.
Practical Baking
Title | Practical Baking PDF eBook |
Author | William J. Sultan |
Publisher | John Wiley & Sons |
Pages | 837 |
Release | 1991-01-16 |
Genre | Cooking |
ISBN | 0471289825 |
Practical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.
The Messy Baker
Title | The Messy Baker PDF eBook |
Author | Charmian Christie |
Publisher | Rodale |
Pages | 258 |
Release | 2014-08-26 |
Genre | Cooking |
ISBN | 1623361877 |
Since when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world--sweet, messy, fun, not always gorgeous, but a way to show love. Which doesn't make it any less delicious; to the contrary, Charmian Christie's flavor combinations rise far above the ordinary. Why have a raspberry galette when you can enjoy a raspberry-rhubarb galette with drippy, unctuous walnut frangipane? Or how about a Brie and walnut whiskey tart? It's all yours without the rigid perfectionism or complicated instructions of other gourmet cookbooks. Christie's warm, irreverent voice brings the fun back into baking at a time when home cooks--pulled from pillar to post by jobs and errands--need to have fun. The Messy Baker is a full-service book that not only guides the reader through simple, delicious recipes but is also there to help out when things go wrong. For anyone who gave in frustration when that cake collapsed or the frosting smeared, Christie's practical advice is here to rescue even the worst disaster and inspire the baker to try the next recipe.
Bread
Title | Bread PDF eBook |
Author | Jeffrey Hamelman |
Publisher | John Wiley & Sons |
Pages | 72 |
Release | 2021-04-06 |
Genre | Cooking |
ISBN | 1119577519 |
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.