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Crust and Crumbby Peter Reinhart
Ten Speed Press 2011; US$ 14.99Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own. Awards1999 James Beard Award Winner From the Trade Paperback edition. more...
Understanding Bakingby Joseph Amendola; Nicole Rees
John Wiley & Sons, Inc. 2003; US$ 29.95The 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. more...
Baker's Manualby Joseph Amendola; Nicole Rees
John Wiley & Sons, Inc. 2003; US$ 29.95Crucial formulas for baking success--an updated edition of the classic reference What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and P?t? Bris?e to Pastry Cream and Cr?me Anglaise, these recipes are written in small- and large-yield... more...
The New York Deli Sandwich Bookby Alastair Williams; Stewart Ferris
Summersdale Publishers Ltd. 2004; US$ 4.99Delicious recipes of New York Deli sandwiches to tantalise your tastebuds, combined with stunning new full colour photos of New York city. more...
Professional Bakingby Wayne Gisslen; Mary Ellen Griffin; Le Cordon Bleu
John Wiley & Sons, Inc. 2006; US$ 80.00Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional. more...
Bread Stalingby Pavinee Chinachoti
CRC Press 2000; US$ 179.95This text addresses the molecular relationship between structure and function that causes this problem, including its macroscopic, microscopic and molecular nature. It presents possible solutions such as using the physics of solid foams, and phase transitions. more...
Great Scandinavian Baking Bookby Beatrice Ojakangas
University of Minnesota Press 1999; US$ 57.00Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country?Denmark, Norway, Sweden, Finland, and Iceland?has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.James Beard Foundation Kitchenaid Cookbook Hall of Fame Inductee more...
Great Whole Grain Breadsby Beatrice Ojakangas; Susan Gaber
University of Minnesota Press 2002; US$ 57.00?Possibly the best such bread book on the market . . . every recipe a winner.? Jane BrodyWith more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker?s kitchen. more...
Quick Breadsby Beatrice Ojakangas
University of Minnesota Press 2003; US$ 45.00Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike. more...
Bakery Food Manufacture and Qualityby Stanley P. Cauvain; Linda S. Young
John Wiley & Sons, Ltd. 2008; US$ 146.99Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. more...
