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The golden book of baking - Rachel Lane
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Title
The golden book of baking
The golden book of baking
Author
Rachel Lane
Rachel Lane
format
Hardback
Hardback
Publisher
Barron's Educational Series
Barron's Educational Series
Language
English
English
UK Publication Date
20091001
20091001
Description
This title in B.E.S. lavish series of palate-pleasing and recipe-filled Golden Books conjures up those wonderful pastry shops of Paris--rich with heavenly aromas and delights that gratify both the eye and the taste buds. The Golden Book of Baking presents 300 glorious recipes and color photos that guide home chefs toward perfection in the art of creating and enjoying the very finest baked delicacies. The kitchen-proven recipes are categorized as follows:
Cookies, Bars, and Brownies: raspberry delights, Bavarian apple cones, marbled cream cheese squares, and many more Small Cakes: apple and pecan cupcakes, strawberry cream cupcakes, pecan and banana friands, and many more Butter Cakes: basic pound cake, double chocolate pound cake, pecan crunch yogurt cake, upside-down apple cake, and many more Layer Cakes: tricolored cake, Black Forest cake, strawberry cream gteau, and many more Pies and Tarts:
lemon and lime meringue pie, chocolate and hazelnut tart, fruits of the forest pie, coconut cream tart, and many more
Pastries: almond bows, coffee claires, almond and walnut baklava, peach puff, and many more Yeast Cakes:
apple crumble kuchen, stollen, brioche, chocolate chelsea buns, and many more Savories: scones, spicy Thai rolls, pepper and olive tart, ham and onion spirals, and many more
This book's team of three expert authors have graded their recipes for classic and modern baked delicacies on a scale of 1, 2, and 3 to indicate level of difficulty. Most recipes fall into categories 1 and 2, but adventurous home chefs who think they can match the expertise of Paris's finest ptisseries are invited to test their skill by attempting challenging recipes like the Red Fruit Dacquoise layer cake, or a baking sheet filled with authentically French Chocolate clairs! The book's introduction includes important recommendations regarding ingredients, preparation methods, and baking equipment. More than 300 full-page, taste-tempting color photos show each baked delicacy, fresh from the oven and ready to serve and enjoy. This handsome volume features a ribbon place marker and gold-tipped page edges.
lemon and lime meringue pie, chocolate and hazelnut tart, fruits of the forest pie, coconut cream tart, and many more
apple crumble kuchen, stollen, brioche, chocolate chelsea buns, and many more
This book's team of three expert authors have graded their recipes for classic and modern baked delicacies on a scale of 1, 2, and 3 to indicate level of difficulty. Most recipes fall into categories 1 and 2, but adventurous home chefs who think they can match the expertise of Paris's finest ptisseries are invited to test their skill by attempting challenging recipes like the Red Fruit Dacquoise layer cake, or a baking sheet filled with authentically French Chocolate clairs! The book's introduction includes important recommendations regarding ingredients, preparation methods, and baking equipment. More than 300 full-page, taste-tempting color photos show each baked delicacy, fresh from the oven and ready to serve and enjoy. This handsome volume features a ribbon place marker and gold-tipped page edges.
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