Better Baking

Produk Detail:
  • Author : Genevieve Ko
  • Publisher : Houghton Mifflin Harcourt
  • Pages : 400 pages
  • ISBN : 0544557271
  • Rating : 4/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>Better Baking

Download or Read online Better Baking full in PDF, ePub and kindle. this book written by Genevieve Ko and published by Houghton Mifflin Harcourt which was released on 27 September 2016 with total page 400 pages. We cannot guarantee that Better Baking book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. An Epicurious and Tasting Table Fall Pick. “A beautiful and thoughtful master class on how to bake your cake and eat it too.”—Carla Hall, TV chef and author of Carla Hall’s Soul Food After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubby flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist. “The best baking book I have seen in many years.”—Sarabeth Levine, James Beard Award-winning pastry chef and restaurant owner “Ingenious recasting of favorite recipes.”—Entertainment Weekly “Motivated to update classics with more alternative flours and less sugar, Ko has created some of the most innovative flavor combinations you’ll find in a baking book, such as Fennel and Currant Corn Bread; Buckwheat Almond Apple Cake; Toasted Walnut and Grape Clafoutis; Chestnut Kisses.”—The Washington Post

Better Baking

Better Baking
  • Author : Genevieve Ko
  • Publisher : Houghton Mifflin Harcourt
  • Release : 27 September 2016
GET THIS BOOK Better Baking

An Epicurious and Tasting Table Fall Pick. “A beautiful and thoughtful master class on how to bake your cake and eat it too.”—Carla Hall, TV chef and author of Carla Hall’s Soul Food After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a

Tips for Better Baking

Tips for Better Baking
  • Author : Lucy Young
  • Publisher : Random House
  • Release : 24 January 2012
GET THIS BOOK Tips for Better Baking

Lucy Young provides expert advice on everything you need to know to become a better baker. This handy reference will show you how to make the perfect cake and includes a q&a solving the most frequently asked baking problems. Incorporating a wide range of recipes from luxurious sponge cakes to healthy fruit bars there are even recipes ideal for baking with children. Features advice on: * making the most of your ingredients * the best cooking times and temperatures for light

The Fundamentals of Better Baking

The Fundamentals of Better Baking
  • Author : Justine Doiron
  • Publisher : Page Street Publishing
  • Release : 07 December 2021
GET THIS BOOK The Fundamentals of Better Baking

The Fundamentals of Better Baking is the only guide beginners will ever need in order to grasp the basics of baking, and build on that knowledge to craft their own desserts. Through 60 decadent recipes, Justine Doiron covers the full, sweet spectrum of cakes and breads, cookies, biscuits and more, with detailed prefaces to each section that explain what sets them apart. In addition to learning things like the difference between pastry and biscuits or which classic cookie mistakes to avoid,