The Encyclopedia Of High Altitude Baking
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| Author | : Anne Labell |
| Publisher | : Covenant Books, Inc. |
| Total Pages | : 241 |
| Release | : 2020-07-23 |
| Genre | : Cooking |
| ISBN | : 164670679X |
The Encyclopedia of High-Altitude Baking begins where other cookbooks fear to go. Written from the Colorado Rockies and the Pacific Northwest that honors the past traditions of the kitchens of America's baking heritage. This cookbook/encyclopedia will educate and support the challenges of baking at all altitudes and shows you how to perfect baked goods for your elevation as well as teach you how to modify any recipe. With over thirty-six states requiring some adjustments to their sea-level recipes, this cookbook will benefit anyone, regardless of where they live. Featuring over three hundred delicious historical and original recipes with measurements of seven elevations from sea level to ten thousand feet, including problem-solving charts! Part 2 is an extensive A-Z encyclopedia with fun facts and information that covers everything that affects baking at the highest elevations. The Encyclopedia of High-Altitude Baking represents a harvest of kitchen ingenuity and treasures from the crossroads of America.
| Author | : Ursula Mohr |
| Publisher | : |
| Total Pages | : 243 |
| Release | : 2012-09-01 |
| Genre | : Cooking |
| ISBN | : 9780615544090 |
Here for the first time an extraordinary cookbook who roots go back over 200 years and begins where other books fear to go. Banned from sea-level cookbooks, there are 36 states over 2,400 ft., so 1/3 of the nation has to adjust sea-level recipes, this indispensible diverse book teaches the secrets and supports on information that is often misleading. Part 1 has 6 major instructional chapters each with problem solving charts for fail-safe baking teaching you how to successfully modify any sea-level recipe, with over 300 historical and original recipes with measurements from sea-level to 10,000 ft.. Featuring lost arts such as multiple bread braiding, fabulous recipes like Prohibitions' Jack Daniels Chocolate Cake and 1902's Oklahoma Rocks (from a territory so tough even the cookies have an attitude!) The encyclopedia covers everything that affects baking at high elevations, tips and substitutions from the cross roads of America and exemplifies the great need that has been missing in American cooking.With easy and delicious time saving treats this book will benefit all from sea-level to mountain residents, ideal for new brides, campers, students, singles to seniors and everyone else ! brides, campers, students, singles to seniors and everyone else !
| Author | : Patricia Ann Kendall |
| Publisher | : Big Earth Publishing |
| Total Pages | : 196 |
| Release | : 2005 |
| Genre | : Cooking |
| ISBN | : 9781889593159 |
A collection of recipes developed by the high altitude baking experts at Colorado State University Cooperative Extension.
| Author | : Beverly Anderson Nemiro |
| Publisher | : Random House (NY) |
| Total Pages | : 0 |
| Release | : 1980 |
| Genre | : Cookbooks |
| ISBN | : 9780394513089 |
Absolutely indispensable for anyone who cooks or bakes at altitudes of 2,500 feet or more above sea level. Contains over 500 carefully adjusted recipes, special cooking tips, charts and tables.
| Author | : Randi Lee Levin |
| Publisher | : Favorite Recipes Press (FRP) |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Cooking, American |
| ISBN | : 9780974500812 |
If your excuse for baking poorly is high altitude, your solution has finally arrived. Baking offers a diversity of savored requested recipes and proven tips based on 30 years of experience baking in hgher elevations, including several designs for special dietary needs. Recipient of Gourmand's Best First Cookbook in the World.
| Author | : Colin W Wrigley |
| Publisher | : Academic Press |
| Total Pages | : 1956 |
| Release | : 2015-12-17 |
| Genre | : Technology & Engineering |
| ISBN | : 0123947863 |
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
| Author | : Anne LaBell |
| Publisher | : Covenant Books, Inc. |
| Total Pages | : 159 |
| Release | : 2023-09-18 |
| Genre | : Cooking |
| ISBN | : 1685263267 |
Some of the greatest achievements in cinema history are now on your table! Starring Academy Award winners and other mismatched strangers. Classic Movies Classic Food comes out swinging as one of the great sagas of food mentioned in the movies. As searing as a shot of tequila down a dust-parched throat, this culinary classic is as authentic as it gets! There's hardboiled sizzling classics to thrill and chill like Miller's Cheesecake from All Through the Night, Key Largo's Pompano and Champagne, Easter Parade's Beef Stroganoff, Gaston's Caramels from Gigi. delicious suspense and intrigue like Coquille St. Jacques from Moulin Rouge, Rock Cakes from The African Queen, Blancmange from Little Women, and over 50 more recipes! We're serving dinner at Eight, desserts to die for, along with some booze-soaked frame ups. Cheap high adventures in the kitchen with plenty of time for your alibi and classic movie watching, finding love along the way with spectacular high definition movie pics, pairing with great recipes--the chemistry is undeniable. Forget the popcorn. Try the cheesecake.
| Author | : Mary Ellen Snodgrass |
| Publisher | : Routledge |
| Total Pages | : 2158 |
| Release | : 2004-12-29 |
| Genre | : History |
| ISBN | : 1135455716 |
A space common to all peoples, the kitchen embodies the cultural history of domestic life: how people around the world acquire, prepare, cook, serve, eat, preserve, and store food; what foods we eat and why and when; what utensils, cutlery, decorations, furnishings, and appliances we create and use; what work, play, chores, services, and celebrations we perform. The history of the kitchen reflects human ingenuity solving problems posed by daily necessity and the human desire for social comfort and continuity. Kitchen history also tells us much about our interaction with others and with other cultures as well. From the history of beer, cooking stones, ergonomics, medieval kitchens, Roman cookery, pasta, and chopsticks to inventors such as Nils Dalén and George Washington Carver and cookbook authors such as Isabella Beeton and Julia Child, this A-Z Encyclopedia presents almost 300 wide-ranging entries that detail the culinary history of each topic. The Encyclopedia of Kitchen History features: *See Alsos which lead the reader to pertinent entries *Useful Sources section at the end of entries that compiles a list of books, CDs, journals, newspapers, and online databases and news sources for further research *An appendix of Common Sources- the most helpful resources on domestic histories *Numerous illustrations that explain and communicate the vibrancy of domestic culture *Thorough, analytic index that directs the reader to the people, writings, recipes, inventions, processes, and foodstuffs that make up kitchen history. From the discovery of fire to the latest space mission, the Encyclopedia of Kitchen History brings together the rich diversity of kitchen history in one accessible volume. Students, researchers, scholars, and culinary aficionados- from beginners to experts- will find this Encyclopedia to be a fascinating look into the history of the kitchen from the foodstuffs prepared to the tools and implements used as well as the innovators who shaped its function and utility.
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 735 |
| Release | : 2004-04-06 |
| Genre | : Cooking |
| ISBN | : 0471464279 |
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
| Author | : Rose Levy Beranbaum |
| Publisher | : HarperCollins |
| Total Pages | : 1119 |
| Release | : 2024-10-22 |
| Genre | : Cooking |
| ISBN | : 0544859561 |
The legendary IACP Culinary Classic The Cake Bible—found in the kitchen of every serious baker and beloved for decades—with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information The original Cake Bible is a guiding light in the world’s baking literature, with Rose Levy Beranbaum’s deep knowledge and respect for craft to be found on every page. It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do. The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it’s among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books. But a lot has changed in thirty-five years—and The Cake Bible has changed with it! This striking new edition—with new photographs in an expanded section--contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings. For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose’s fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.
