Posted by 
By DK
В этой замечательной книге представлено 350 рецептов, из них eighty классических, 1500 превосходных фотографий, полностью иллюстрированные шаг за шагом инструкции, и вы всегда на верном пути. Четкие инструкции, с необходимой информацией о компонентах и консультации по оборудованию и хранению помогут вам испечь с уверенностью и ваши друзья и родственники попросят еще больше.
Это отличная книга для начинающего пекаря. Если вы не можете найти рецепт, что вы хотите, чтобы испечь, здесь, он, вероятно, существует. Диапазон рецептов огромен, от вкусного хлеба и пирогов, до тортов и сладких пирожных. Эта книга настоящая Библия выпечки.
Read Online or Download Illustrated Step-by-Step Baking (DK Illustrated Cook Books) PDF
Best baking books
500 Cookies: The Only Cookie Compendium You'll Ever Need
500 Cookies is a scrumptious reward e-book, chock packed with recipes and easy thoughts, information regarding gear, elements, or even troubleshooting for the simplest cookies on the earth! entire with mouthwatering pictures and ideas for reward packaging and labeling, you? ll be encouraged to create the crispest, chewiest, so much delectable and certain?
Jo Wheatley used to be 2011's nice British Bake Off winner, delighting the judges along with her uncooked expertise, unique principles, and scrumptious baking every one week. Now, in her first e-book, Jo stocks the ideas, tips and kin recipes which she has built in her personal kitchen.
With the straightforwardness of a hectic mom, yet a watch for the gorgeous info which characterized her successful creations, Jo's love of baking shines via this selection of multiple hundred recipes. From the kin bakes which Jo raised her 3 hungry boys on, to the Afternoon Tea treats for her neighbors, and the mouth watering savoury pies and muffins baked in her own Aga, all of Jo's recipes will motivate you to improve your individual ardour for baking.
Recipes comprise an ideal Sticky Toffee Pudding, a heartwarming Cinnamon Swirl Loaf, indulgent Chocolate dust Cake, and mouthwatering Mini Pistachio Meringues. From the normal, to new models of relations favourites, a keenness for Baking will fill your house with scrumptious, home-baked meals all yr around.
Frommer's Bermuda 2007 is the single advisor you will want to devise the precise journey to Bermuda. we are going to express you the island's top, together with the world-reknowned golfing classes and snorkeling components. you will get insider pointers on the Royal Naval Dockyard in Sandys parish, the malls on entrance road in Hamilton, the underwater Rita Zorvetta send and diving website off of St.
The function of starch, gluten, lipids, water, and different elements in bread staling is a topic of continuous examine utilizing complicated analytical methodologies and complex multidisciplinary methods. major fresh development has been made within the primary knowing of the occasions resulting in bread staling.
- All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered
- The Handmade Loaf: Contemporary Recipes for the Home Baker
- Tartine
- Cake Wrecks: When Professional Cakes Go Hilariously Wrong
Extra info for Illustrated Step-by-Step Baking (DK Illustrated Cook Books)
Example text
LEE MO O N PO O LE L E NT N T A CA AKE 13 Using a thin skewer or toothpick, poke holes in the top of the cake while still warm. 14 Pour the hot lemon syrup a little at a time over the surface of the cake. 15 Only once the syrup has soaked into the cake, pour more on, until it is all used up. 16 Once cooled, serve the cake at room temperature on its own or with heavy cream or whipped cream. STORE The cake will keep in an airtight container for 3 days. 49 Wheat-free Cake variations Chocolate and Brazil Nut Cake Torta margherita This unusual wheat-free cake uses Brazil nuts instead of the typical almond and chocolate combination, to give a moist, rich finish to the cake.
Spread the ganache evenly over the cake. Carefully roll up the filled cake as before and chill for about 6 hours, or until the filling is firm. Unwrap the cake, trim each end, sift over the remaining confectioner’s sugar, and scatter with candied lemon zest (if using). SWISS R SW RO O LL L L V AR A R I AT AT I O N S 39 Ginger Cake Deeply flavored with preserved ginger, this rich and moist ginger cake is a firm favorite, and keeps well for up to a week—should it last that long! SERVES 12 20 MINS 35–45 MINS UP TO 8 WEEKS Special equipment 8in (20cm) square cake pan Ingredients 8 tbsp unsalted butter, softened, plus extra for greasing 1 cup corn syrup 1 ⁄2 cup dark brown sugar 3 ⁄4 cup milk 4 tbsp syrup from preserved ginger jar finely grated zest of 1 orange 11⁄2 cups all-purpose flour 1 tsp baking powder 1 ⁄4 tsp salt 1 tsp baking soda 1 tsp pumpkin pie spice 1 tsp cinnamon 2 tsp ground ginger 4 pieces of preserved ginger, finely chopped and tossed in 1 tbsp all-purpose flour 1 large egg, lightly beaten E V E R YD Y AY A Y C AK AKEE S Method 1 Preheat the oven to 340°F (170°C).
Mix on low just until smooth. VII CT V CTOR O R I A S PO OR O NG G E CA C A K E V AR A R I AT I O N S 12 tbsp unsalted butter, softened 11⁄2 cups all-purpose flour, plus extra for dusting ¾ cup sugar 3 large eggs, at room temperature 1½ tsp baking powder ½ tsp salt finely grated zest of 1 lemon 3 Divide the batter evenly between 2 bowls. Sift the cocoa powder into 1 of the bowls and fold in gently. Pour the vanilla cake batter into the loaf pan, then top with the chocolate batter. Using the end of a wooden spoon, a knife, or a skewer, swirl the 2 mixtures together, creating a marbled effect.