Harrods Book of Cakes & Desserts
Author | : Pat Alburey |
Publisher | : |
Total Pages | : 96 |
Release | : 1986 |
Genre | : Cake |
ISBN | : 9780207154546 |
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Author | : Pat Alburey |
Publisher | : |
Total Pages | : 96 |
Release | : 1986 |
Genre | : Cake |
ISBN | : 9780207154546 |
Author | : Pat Alburey |
Publisher | : |
Total Pages | : 104 |
Release | : 1986 |
Genre | : Cake |
ISBN | : 9781856275743 |
Author | : Pat Alburey |
Publisher | : Arber House |
Total Pages | : 100 |
Release | : 1986 |
Genre | : Cooking |
ISBN | : 9780877958192 |
Author | : Waterstone & Co |
Publisher | : |
Total Pages | : 1760 |
Release | : 1988 |
Genre | : Best books |
ISBN | : 9780951258989 |
Author | : Philip Khoury |
Publisher | : Hardie Grant Publishing |
Total Pages | : 258 |
Release | : 2023-10-12 |
Genre | : Cooking |
ISBN | : 1784885932 |
WINNER OF THE FORTNUM & MASON DEBUT COOKBOOK OF THE YEAR 2024 A New Way to Bake reinvents and reimagines cakes, bakes and desserts, using plant-based ingredients that are available globally. Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ‘cleaner’, and that present finer flavours and textures. In A New Way to Bake, Philip transforms the traditional building blocks of baking by using plant-based, natural ingredients or ingredients that have been in use for over 100 years. A New Way to Bake uncovers a brief history of baking before setting out the Plantry, where the main ingredients and their functionalities are explained. Full of delicious bakes, from Apple Pie to Banana Bread, to Lamingtons and Tiramisù, there are sweet treats for any occasion. Recipes are broken down into digestible steps, with explanations as to why steps are important, and tips along the way too. Plus, there are even QR codes to help navigate through the recipes. Written in an informative yet approachable style, A New Way to Bake is a comprehensive guide that arms readers with a new outlook and tools to bake a better future.
Author | : British Library |
Publisher | : |
Total Pages | : 452 |
Release | : 1988 |
Genre | : Language Arts & Disciplines |
ISBN | : |
Author | : Ann Amernick |
Publisher | : John Wiley & Sons |
Total Pages | : 387 |
Release | : 2007-04-16 |
Genre | : Cooking |
ISBN | : 0471443816 |
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for artfully distinctive desserts—the summation of her long and distinguished career as a baker. Amer-nick's creations often recall familiar foods and flavors—a cheese danish, for example, or a Reese's Peanut Butter Cup—but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelée. Spanning the whole range of dessert possibilities—cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches—The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Soufflé Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving. Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.