Bild 1 von 1
Galerie
Bild 1 von 1
Geheimnisse des Backens: Einfache Techniken für anspruchsvolle Desserts von Sherry Yard-
US $39,95
Ca.EUR 34,19
oder Preisvorschlag
Artikelzustand:
Neu
Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte Seiten. Genauere Einzelheiten entnehmen Sie bitte dem Angebot des Verkäufers.
- Sofort-KaufenGeheimnisse des Backens: Einfache Techniken für anspruchsvolle Desserts von Sherry Yard
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Versand:
US $7,00 (ca. EUR 5,99) Economy Shipping.
Standort: California, USA
Lieferung:
Lieferung zwischen Do, 4. Sep und Sa, 6. Sep nach 94104 bei heutigem Zahlungseingang
Rücknahme:
30 Tage Rückgabe. Käufer zahlt Rückversand. Wenn Sie ein eBay-Versandetikett verwenden, werden die Kosten dafür von Ihrer Rückerstattung abgezogen.
Zahlungen:
Sicher einkaufen
- Gratis Rückversand im Inland
- Punkte für jeden Kauf und Verkauf
- Exklusive Plus-Deals
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:187448101855
Artikelmerkmale
- Artikelzustand
- Features
- Dust Jacket, Illustrated
- ISBN
- 9780618138920
Über dieses Produkt
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0618138927
ISBN-13
9780618138920
eBay Product ID (ePID)
2457706
Product Key Features
Book Title
Secrets of Baking : Simple Techniques for Sophisticated Desserts
Number of Pages
416 Pages
Language
English
Topic
Methods / Baking
Publication Year
2003
Illustrator
Yes
Genre
Cooking
Type
Textbook
Format
Hardcover
Dimensions
Item Height
1.5 in
Item Weight
48 Oz
Item Length
10 in
Item Width
7.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2003-051144
TitleLeading
The
Reviews
Immensly appealing...Detailed and clearly written...Yard's book is approachable enough for the novice and even challenging enough for the experienced baker., "Yard...has an easy didactic style that comes across in her spunky text and straightforward recipes. A wide range of recipes makes the book accessible to all level, allowing novices to become comfortable with pastry basics and professional to combine multiple recipes to create more complicated confections." Publishers Weekly, "Yard...has an easy didactic style that comes across in her spunky text and straightforward recipes. A wide range of recipes makes the book accessible to all level, allowing novices to become comfortable with pastry basics and professional to combine multiple recipes to create more complicated confections." Publishers Weekly Publishers Weekly "A sensational sweet treat . . . A practical paean to premier pastries." Bookpage "Yard gives us the lowdown on how to make restaurant-glamorous desserts at home. What a treat to be let in on the secrets of one of L.A.'s best pastry chefs." Los Angeles Times "Immensly appealing...Detailed and clearly written...Yard's book is approachable enough for the novice and even challenging enough for the experienced baker." Library Journal Starred "likely to be as influential for the next generation of pastry chefs as that of her fellow Angelena Nancy Silverton."-New York Times Book Review New York Times Book Review Notable Book "The tone of Sherry Yard's book makes her feel like a new best friend who just happens to be the pastry chef at the most famous restaurant in tinsletown.....she takes the well-codified genre of desserts and sets it down in a new way, using recipes and techniques as building blocks....I'm not a pastry chef, but I find this volume almost empowering" -- Gourmet Gourmet, "The tone of Sherry Yard's book makes her feel like a new best friend who just happens to be the pastry chef at the most famous restaurant in tinsletown.....she takes the well-codified genre of desserts and sets it down in a new way, using recipes and techniques as building blocks....I'm not a pastry chef, but I find this volume almost empowering" -- Gourmet
Dewey Edition
21
Dewey Decimal
641.8/15
Edition Description
Teacher's edition
Table Of Content
CONTENTS Foreword by Jacques Pépin xiii Introduction 1 My Bakeshop Rules 4 Ganache 10 From Chocolate Sauce to Chocolate Soufflé and Deep, Dark Chocolate Tart Caramel 43 From crunchy to creamy to clear: Pecan Pralines, Caramel Custard Tart, Oven-Roasted Caramel Anjou Pears, and more Curd 71 From a basic lemon-curd filling for pies, tarts, cakes, and cookies to Lemon Pudding Cakes and Lime Fondue Vanilla Sauce 87 From Vanilla Sauce to Crcme Brulée P'te r Choux 114 From Cream Puffs and Profiteroles to Beignets and Cannoli Pound Cake & Génoise 136 From Marble Cake to Buttermilk Birthday Cupcakes Financier 162 The easiest cake in the world Cookies 176 Variations on a Technique: from crisp sugar cookies to tender powdered- sugar cookies to chewy Snickerdoodles and Triple Chocolate Fudge Cookies Pie & Tart Dough 205 Flaky and sweet crust s : from Almond Pie Dough to Chocolate Short Dough Brioche 223 Coffeecake, Sticky Buns, Panettone, Challah, and more Laminated Dough 264 From Puff Pastry to Classic Croissants to rich Apple Turnovers Fruit 293 From Blackberry-Merlot Sauce to Roasted Voodoo Vanilla Pineapple Master Combinations 306 The pantry of the imagination: from Thumbprint Lime Meltaways to Frozen Hot Chocolate Tower Baking Terms 326 Basic Tools 336 Ingredients 348 Suppliers 375 Bibliography 376 Index 377
Synopsis
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 the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for clairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs., 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 the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs., 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 the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings. This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.
LC Classification Number
TX765.Y37 2003
Artikelbeschreibung des Verkäufers
Info zu diesem Verkäufer
A Bit of SOLi
100% positive Bewertungen•2.890 Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe. Mehr erfahrenMehr erfahren
Verkäuferbewertungen (1.172)
- p***9 (928)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufTHE KIDNAP MURDER CASE A PHILO VANCE MYSTERY PAPERBACK from BY S. S. VAN DINE arrived just as described. Shipped promptly and packed securely. I had a few questions for the seller before I purchased it and she got back to me very quickly it was very pleasant and answered all of my questions. Highly recommended seller.The Kidnap Murder Case by S. S. Van Dine, Bantam Books, 1948 Paperback (Nr. 184429975796)
- 6***9 (46)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufBook was as described and in great condition for a 50 year old book. Never have I seen a book packed for shipping so well -- amazing effort, arrived perfectly and earlier than estimated. Great vendor.
- *****- Bewertung vom Käufer.Letztes JahrBestätigter KaufArrived exactly as described and then some. The seller was more than gracious to ship two items together and sell both at a reasonable price. It is clear this seller provides care in the their items as each came individually wrapped twice. Each item feels beyond their description of ‘like new’— they look and feel brand new. Couldn’t be happier with my purchase.
Produktbewertungen & Rezensionen
Relevanteste Rezensionen
- 26. Okt. 2021
Best dessert cookbook
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: zuber
- 13. Jul. 2021
Desserts and cakes
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: smith12buyer
- 02. Dez. 2023
Great book for understanding baking
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: zbkinternational
Dies ist ein Angebot mit nicht öffentlicher Bieter-/Käuferliste. Nur der Verkäufer kann Ihren Nutzernamen sehen.
Noch mehr entdecken:
- Einfache köstlich Kochbücher,
- Bücher über Backen Sachbuch,
- Technik und Tuning Sachbuch,
- Bücher Sachbuch einfache Küche,
- Bücher über Backen Kochbücher Sachbuch,
- Bücher über Technik Sachbuch,
- Einfache köstliche Sachbuch Bücher übers Kochen,
- Schule & Ausbildung-Technik,
- Bücher über Technik Sachbuch Bilder,
- Bücher über Technik Sachbuch Geschichte
A Bit of SOLi
100% positive Bewertungen•2.890 Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe. Mehr erfahrenMehr erfahren
Verkäuferbewertungen (1.172)
- p***9 (928)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufTHE KIDNAP MURDER CASE A PHILO VANCE MYSTERY PAPERBACK from BY S. S. VAN DINE arrived just as described. Shipped promptly and packed securely. I had a few questions for the seller before I purchased it and she got back to me very quickly it was very pleasant and answered all of my questions. Highly recommended seller.The Kidnap Murder Case by S. S. Van Dine, Bantam Books, 1948 Paperback (Nr. 184429975796)
- 6***9 (46)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufBook was as described and in great condition for a 50 year old book. Never have I seen a book packed for shipping so well -- amazing effort, arrived perfectly and earlier than estimated. Great vendor.
- *****- Bewertung vom Käufer.Letztes JahrBestätigter KaufArrived exactly as described and then some. The seller was more than gracious to ship two items together and sell both at a reasonable price. It is clear this seller provides care in the their items as each came individually wrapped twice. Each item feels beyond their description of ‘like new’— they look and feel brand new. Couldn’t be happier with my purchase.