In the sweet kitchen : the definitive baker's companion / Regan Daley.

By: Material type: TextTextPublication details: New York : Artisan, 2010, c2001.Edition: 1st American pbk. edDescription: xii, 692 p. : col. ill. ; 23 cmISBN:
  • 1579654274 : PAP
  • 9781579654276
Subject(s): Genre/Form: DDC classification:
  • 641.8/15 22
LOC classification:
  • TX763 .D25 2010
Contents:
Preface to the paperback edition -- Introduction -- Tools and techniques -- Tools for the baker -- Baking pan substitution chart -- A few tips and techniques for better baking -- Cake troubleshooting chart -- Sugar syrup cookery chart -- A simple guide to garnishing -- The Ingredients -- Ingredients in the sweet kitchen -- Flours, grains and gelling agents -- Sugar and other sweeteners -- Fats -- Dairy products -- Eggs -- Leaveners -- Liquids in baking -- Salt -- Flavourings -- Nuts, fruits, and sweet vegetables -- Ingredient substitution chart -- Flavour pairing chart -- The recipes -- Recipes from the sweet kitchen -- Cakes and tea cakes -- Pies and tarts -- Cookies and bars -- Custards, puddings, and mousses -- Ice creams and other frozen desserts -- Fruit desserts -- Quick breads, sweet yeast breads and fritters -- Garnishes, sauces and basic recipes -- Appendices.
Summary: Presents a collection of recipes for baked goods, along with information about choosing and storing ingredients and equipment, modifying a recipe, and selecting an accompaniment.
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Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.815 D141I (Browse shelf(Opens below)) 1 Available 51994001645243

Reprint. Originally published: 2001. With new pref.

Includes bibliographical references (p. 669-674) and index.

Preface to the paperback edition -- Introduction -- Tools and techniques -- Tools for the baker -- Baking pan substitution chart -- A few tips and techniques for better baking -- Cake troubleshooting chart -- Sugar syrup cookery chart -- A simple guide to garnishing -- The Ingredients -- Ingredients in the sweet kitchen -- Flours, grains and gelling agents -- Sugar and other sweeteners -- Fats -- Dairy products -- Eggs -- Leaveners -- Liquids in baking -- Salt -- Flavourings -- Nuts, fruits, and sweet vegetables -- Ingredient substitution chart -- Flavour pairing chart -- The recipes -- Recipes from the sweet kitchen -- Cakes and tea cakes -- Pies and tarts -- Cookies and bars -- Custards, puddings, and mousses -- Ice creams and other frozen desserts -- Fruit desserts -- Quick breads, sweet yeast breads and fritters -- Garnishes, sauces and basic recipes -- Appendices.

Presents a collection of recipes for baked goods, along with information about choosing and storing ingredients and equipment, modifying a recipe, and selecting an accompaniment.

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