On Baking (Update) Plus MyCulinaryLab with Pearson eText — Access Card Package (3rd Edition)
NOTE: Before purchasing, check with your instructor to ensure you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, and registrations are not transferable. To register for and use Pearson's MyLab & Mastering products, you may also need a Course ID, which your instructor will provide. Used books, rentals, and purchases made outside of Pearson If purchasing or renting from companies other than Pearson, the access codes for Pearson's MyLab & Mastering products may not be included, may be incorrect, or may be previously redeemed. Check with the seller before completing your purchase. This comprehensive text is designed for courses in baking and the pastry arts, yet...
more infoThe Secrets of Baking: Simple Techniques for Sophisticated Desserts
The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen. Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes — simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few — Yard shows...
more infoThe Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets
Twelve new amateur bakers are ready to rise to the Great British Bake Off challenge. While they don their aprons, adjust to their new ovens, and get used to baking in a tent, this book takes you through the challenges from the series and shows you how to achieve baking perfection. Throughout the book, Mary and Paul are on hand with expert advice and practical tips to help you create perfect cakes, biscuits, breads, pastries, pies, and teatime treats every time. Each chapter begins with a specific baking skill, which, once mastered, allows you to tackle Mary and Paul's technical challenges, as seen on the show, with confidence. There are over 120 recipes in...
more infoBaking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker
Baking is a science. But who wants to spend hours in the kitchen experimenting? Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains: How to make a cake that won't fall in the middle What it takes to bake a flaky piecrust The easiest way to prevent a cheesecake from cracking How to make the perfect chocolate chip cookie that's thick and chewy The trick to storing baked goods The answers to niggling questions such as "Does butter really need to be room...
more infoBaking by Flavor
Lisa Yockelson's classic guide to baking—finally in paperback Flavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. She reveals concepts and techniques for using 18 basic ingredients, including chocolate, vanilla, apricot, and lemon—in order to stack flavors layer by delicious layer. Home bakers will learn to bring excite to old classics as the author enlivens a dormant pound cake by scenting its sugar with vanilla, creams the butter with vanilla scrapings, and beats egg yolks with a double-strength vanilla extract....
more info