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Understanding Baking
Wiley 2003; US$ 39.50The 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... more...
The Ultimate Muffin Book
HarperCollins 2009; US$ 13.99What's quick, easy, and sure to bring on the smiles? Muffins, of course! For recipes that are sweet, savory, or just over the top, look no further than The Ultimate Muffin Book . From classics like Berry and Corn Muffins to new favorites like Margarita and savory Quiche Lorraine Muffins, Bruce Weinstein and Mark Scarbrough once again take an American... more...
Bread Staling
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 Book
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... more...
Bread Baking
Wiley 2009; US$ 29.50A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase... more...
Macarons
Ulysses Press 2010; US$ 14.95PRAISE FOR AUTHOR CECILE CANNONE?S MACARONS: ?Feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.? ? The New York Times ?Rival those in Paris.? ? Zagat ?Addictive.? ? Time Out New York Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Now you can make these crowd-pleasing... more...
The Laurel's Kitchen Bread Book
Random House Publishing Group 2011; US$ 23.00The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook". From the Trade Paperback edition. more...
The Pastry Queen Christmas
Ten Speed Press 2011; US$ 32.50It's Christmastime at the Best Little Bakery in Texas The annual Fredericksburg Christmas parade marks the beginning of the Texas Hill Country's holiday season, which means the Pastry Queen is kicking into high gear at her Rather Sweet Bakery and Café. As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue,... more...
Our Favorite Soup & Bread Recipes Cookbook
Gooseberry Patch, LLC 2012; US$ 5.99It?s Our Favorite Soups & Stews Recipes in the front half and Our Favorite Breads & Muffins Recipes in the back...you'll never wonder what's for dinner again. This clever cookbook is packed with over 60 recipes and as many time-saving tips, and the size is perfect to take along to the grocery store. more...
Baker's Manual
Wiley 2003; US$ 29.50Crucial 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... more...
