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Der unverzichtbare Bäcker: Der umfassende Leitfaden zum Backen mit Schokolade, Obst,...-

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eBay-Artikelnr.:283375225519

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ISBN: 9780764576454

Book Title: Essential Baker : The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients

Item Length: 9.1 in

Publisher: Houghton Mifflin Harcourt Publishing Company

Publication Year: 2007

Format: Hardcover

Language: English

Illustrator: Yes

Item Height: 4.7 in

Author: Carole Bloom

Genre: Cooking

Topic: Methods / Baking

Item Width: 8 in

Item Weight: 0.4 Oz

Number of Pages: 656 Pages

Über dieses Produkt

Product Information

Carole Bloom puts her vast knowledge and experience as a pastry chef, teacher, and cookbook author into this comprehensive baking guide. The book features basic instruction on techniques, ingredients, and equipment, plus a collection of delicious, foolproof recipes.

Product Identifiers

Publisher

Houghton Mifflin Harcourt Publishing Company

ISBN-10

0764576453

ISBN-13

9780764576454

eBay Product ID (ePID)

52319290

Product Key Features

Book Title

Essential Baker : The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients

Author

Carole Bloom

Format

Hardcover

Language

English

Topic

Methods / Baking

Publication Year

2007

Illustrator

Yes

Genre

Cooking

Number of Pages

656 Pages

Dimensions

Item Length

9.1 in

Item Height

4.7 in

Item Width

8 in

Item Weight

0.4 Oz

Additional Product Features

Lc Classification Number

Tx763.B575 2006

Reviews

Bloom, the author of eight cookbooks whose work has appeared in "Bon Appetit," "Gourmet" and "Food + Wine," adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient-- a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple- Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlights range from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. "(Apr.)" ("Publishers Weekly," January 8, 2007), Food writer and cooking teacher Bloom is the author of seven other cookbooks, including All About Chocolate and Cookies For Dummies . Her big new book, obviously a labor of love, presents more than 250 recipes, along with a thorough introduction to baking techniques, equipment, and ingredients. Organized by main ingredient (e.g., fruits, chocolate, liqueurs, and spirits), the recipes offer a wide array of treats, with carefully written and thorough instructions. Although the recipe head notes are somewhat repetitious, and it would have been helpful to have a listing of the desserts by category (e.g., pies, cakes), this is an essential purchase for baking collections. ( Library Journal , March 15, 2007) Bloom, the author of eight cookbooks whose work has appeared in Bon Appetit , Gourmet and Food + Wine , adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient-a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple-Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlights range from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. (Apr.) ( Publishers Weekly , January 8, 2007), Food writer and cooking teacher Bloom is the author of seven other cookbooks, including "All About Chocolate" and "Cookies For Dummies," Her big new book, obviously a labor of love, presents more than 250 recipes, along with a thorough introduction to baking techniques, equipment, and ingredients. Organized by main ingredient (e.g., fruits, chocolate, liqueurs, and spirits), the recipes offer a wide array of treats, with carefully written and thorough instructions. Although the recipe head notes are somewhat repetitious, and it would have been helpful to have a listing of the desserts by category (e.g., pies, cakes), this is an essential purchase for baking collections. ("Library Journal," March 15, 2007) Bloom, the author of eight cookbooks whose work has appeared in "Bon Appetit," "Gourmet" and "Food + Wine," adopts an unusual approach in this exhaustive and tantalizing look at baking. Instead of categorizing recipes by food type, she organizes them by primary ingredient--a useful approach for the baker with a craving or surplus of one ingredient. Sections include fruits and vegetables; nuts and seeds; chocolate; dairy products; spices and herbs; and coffee, tea, liqueurs and spirits. The recipes themselves are uniquely formatted in a table layout that lists the ingredients across from their steps to help with organization. Bloom includes a list of equipment needed for the dish along with instructions on storage, streamlining, altering the recipe and recovering from mishaps. The collection covers the gamut with 225 recipes, including such delectable gems as Pear and Walnut Layer Cake with Maple-Cream Cheese Icing; Coconut Biscotti; and Cranberry Nut Tea Loaf. Other highlightsrange from Chocolate Chip Cookies and Macadamia Nut Blondies to Malted Milk Chocolate Cheesecake and Carrot Cake with Cream Cheese Frosting. Bloom also provides valuable instruction in sections on essential ingredients, equipment and supplies, and techniques. 32 full-color photos. "(Apr.)" ("Publishers Weekly," January 8, 2007)

Table of Content

Acknowledgements.Introduction.I: BAKING ESSENTIALS.Best Baking Practices.Essential Ingredients.Essential Equipment and Supplies.Essential Techniques.Essential Baking Language.II. FRUITS AND VEGETABLES.1. Stone Fruit.2. Apples, Pears, and Quinces.3. Citrus Fruit.4. Berries and Grapes.5. Tropical and Exotic Fruit.6. Dried Fruit.7. Vegetables.III. NUTS AND SEEDS.8. Nuts.9. Seeds.IV. CHOCOLATE.10. About Chocolate.11. Dark Chocolate.12. Milk Chocolate.13. White Chocolate.14. Cocoa.15. Specialty Chocolate.V. DIARY PRODUCTS.16. Milk and Cream.17. Cheeses.VI. SPICES AND HERBS.18. Spices.19. Herbs.VII. COFFEE, TEA, LIQUEURS, AND SPIRITS.20. Coffee.21. Tea.22. Liqueurs and Spirits.Appendices.Comparative Volume of Baking Pan Sizes.Weight and Measurement Equivalents.Metric Conversions.Sources for Ingredients and Equipment.Photography Credits.Index.

2007

Target Audience

Trade

Lccn

2006-005473

Dewey Decimal

641.8/15

Dewey Edition

Artikelbeschreibung des Verkäufers

Rechtliche Informationen des Verkäufers

Ali Abd Elhamid

ADAM AFROTO

Egypt

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:liaM-Emoc.liamg@438madaotorfa

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eBay-Artikelnr.:283375225519

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