Название: Baking for Dummies (Your fun and easy guide to baking basics) Автор: Emily Nolan Издательство: Wiley Publishing Жанр: Кулинария (выпечка) Год издания: 2002 Страниц: 354 ISBN: 0-7645-5420-4 Язык: Английский Формат: EPUB/PDF Качество: Хорошее Размер: 22 Мб
Вы когда-нибудь, проходя мимо витрины пекарни, изумлялись ассортименту печенья, тортов, пирогов и кексов и задумывались о том, как это все сделано? Больше не удивляйтесь. Секреты создания всех изделий теперь будут вашими. Благодаря этой книге вы узнаете, как просто (и весело!) делать любой вид выпечки от шоколадного слоеного торта, классического яблочного пирога до полной тарелки печенья с шоколадной крошкой и белых брауни. Эксперт Эмили Нолан покажет вам, как это делается. Очень быстро вы овладеете основами и полезными приемами. Книга содержит более 100 рецептов выпечки, для каждого изделия дано подробное описание процесса изготовления и необходимые иллюстрации.
Ever walk past a bakery window and marvel at the assortment of cookies, tarts, pies, and cakes and wonder how they did it? Wonder no more. The secrets to creating them can now be yours. With Baking For Dummies, You'lll discover how simple (and fun!) whipping up any sort of baked good from a chocolate layer cake, a classic apple pie to a plateful of scrumptious chocolate chip cookies or black-and-white brownies actually is. The magic is in the doing and baking expert Emily Nolan shows you how. In almost no time, you'll get down to basics with easy-to-follow tips on: Outfitting your kitchen with a baker's essentials iincluding baking pans (loaf pans, springform pans, glass vs. aluminum pie plates), food processors and blenders, bowls, measuring cups, graters, and sifters Measuring ingredients, preparing pans, working with eggs, zesting fruit, and melting chocolate Getting ready to bake, preparing your kitchen, working with recipes, and using the right equipment And once you're all set, you'll marvel at how simple creating the smallest baking masterpiece really is: From chocolate cupcakes topped with mocha frosting to a lemon-curd cheesecake, to fluffy blueberry muffins and buttermilk biscuits From scrumptious pumpkin and chocolate cream pies and a classic cheesecake to outrageously delicious chocolate chip and oatmeal raisin cookies From a heart-warming chicken potpie to a yummy cheese souffle With over 100 recipes to choose from (including ones for soft pretzels and pizza!), eight pages of color photos, a summary cheat sheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, the book will reward, even a baking novice, with delicious results and allow you to enjoy the unending magic of baking from scratch.
Introduction About This Book Conventions Used in This Book Foolish Assumptions How This Book Is Organized Icons Used in This Book Where to Go from Here
Part I : Baking Essentials Chapter 1: Bake, For Goodness’ Sake! Knowing How to Get Started Enjoying What You Bake Chapter 2: Stocking Up Flour Sugar Salt Eggs Leaveners: A Baker’s Best Pick-Me-Up Fats: The Good Guys with a Bad Rap Liquids Cocoa and Chocolate: A Chocoholic’s Dream Add-Ins and Flavorings Fresh Fruits Extras That Are Nice to Have on Hand Chapter 3: Going Over the Gear Baking Pans Basic Pots Electric Tools Other Essentials Great Gadgets
Part II : Basic Training Chapter 4: Understanding Your Oven Knowing the Difference Among the Three Types of Ovens Rack Chat Preheating Gauging and Adjusting the Heat Chapter 5: Basic Techniques Measuring Ingredients Preparing Pans Working with Eggs Whipping Heavy Cream Working with Fruits Melting Chocolate Scalding Milk Toasting Nuts Chapter 6: Getting Ready to Bake Preparing Your Kitchen Working with Recipes Timing It Right Baking at High Elevations Cleaning Up as You Go
Part IV : Other Important Stuff Chapter 17: Storing Your Creations Wrapping Storing at Room Temperature Keeping Things Cool Freezing Chapter 18: Making the Ordinary Extraordinary Cutting Your Baked Goods Neatly and Evenly Presenting with Flair Creating Quick, Spiffy Garnishes
Part V : The Part of Tens Chapter 19: Ten Troubleshooting Tips Cake Too Dry Simple Syrup Cake Stuck in Pan Lopsided Cake Flat Cookies Cookies Baking Unevenly Burning Piecrust Lumpy Melted Chocolate Bread Failing to Rise Risen Dough Left Unattended Muffins Like Hockey Pucks Chapter 20: Ten Great Baking Sources Chef’s Catalog Epicurious King Arthur’s Flour Bakers Catalog Kitchen Kapers Meadowsweets NY Cake and Baking Distributors Parrish Cake Decorating Supplies Sahadi Williams-Sonoma Wilton
: Appendix A Glossary of Baking Terms : Appendix B Metric Conversion Guide
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