1001 Best Baking Recipes of All Time!Over 1,000 of Mouth Watering Baking Recipes with Easy-to-Follow Directions!Have you ever dreamed about baking scrumptious cakes, luscious cheesecakes, crunchy cookies and healthy muffins?! How tempting does Nutella Banana Tart or Brownie Cheesecake sound?! If just the thought of those desserts tingled your taste buds, you’ve come to the right place! This book is just what you need to get you started towards learning what baking is, how it works and how it can be done at home without much hassle, professional equipment or any special baking skill.Baking h... [Read More]
The Classic.Simple.Good. Cupcake decorating kit has made baking professional looking cupcakes a breeze it is so simple to use simply place the tip in a pastry bag, cut the end of the bag, fill with icing, and make your beautiful cupcakes like a pro features: Kit includes a set of five decorating tips and multiple piping bags. Tips included in kit: 4 xl tips: Closed star, open star, French, round, and 1 large drop rose tip. No coupler needed. The tips are large enough to use without a coupler and the perfect size for frosting professional looking cupcakes from the comforts of your own kitchen. ... [Read More]
Fragrant and warm from the oven, English shortbread could be yours to eat 30 minutes from now! All recipes use US cup measures and many go from measure to munch in less than 30 minutes! Just grab a saucepan, your cup measures and a pan for the oven. Sandra guarantees: No electric mixers or food gadgets, no rubbing in or rolling out, and no pile of cleaning up. Click on Sandra Hawkins above to see the video trailer! Would you love to bake an English Teatime Treat recipe, but think it would take ages and you just don’t have the time? Do you feel that you don’t really know where to start in ... [Read More]
If you can read, you can cook! “Cooking: It Ain’t Rocket Science” takes you behind the kitchen counter and teaches you how to master sophisticated recipes, using a ridiculously easy step-by-step method. Series One: Baking: Desserts, Pastry & Bread demystifies dough, introduces new and exciting desserts and makes you and your culinary creations the star! Work with ingredients you can pronounce, products available in most towns, and there’s no need to apply for a passport to shop for exotic items to stock your shelves. “Cooking: It Ain’t Rocket Science” deconstructs complicated rec... [Read More]
STOP EATING TONS OF CHOLESTEROL, SATURATED FAT & CANCEROGENIC SUBSTANCES PRODUCED BY COOKING OILS SUBJECTED TO HIGH TEMPERATURES! Instead of lubricating your baking sheet with oil & fat, make it nonstick with Velesco Silicone Baking Mat! Not only does it eliminate potentially dangerous elements from your diet, but it also makes your life a bit easier and more enjoyable. Because once you finish baking, all you need to do is to rinse the mat in warm soapy water, roll it up & store. And most of the time, you don't even have to wash your sheet. IT'S ABSOLUTELY THE BEST BANG FOR YOUR BUCK! Save on ... [Read More]
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery p... [Read More]
The popular all-in-one baking book is now in full color! Now you can find it all at your fingertips—450+ definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and our trademark expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes al... [Read More]
Light, airy, crispy, and now in bite size! In this second book on choux pastries, we discover the possibilities of wonderfully delectable choux in petite form. Little Choux Temptations contains instructions for creating twenty-seven innovative petite choux pastries. This book explores the endless variations on the choux paste ingredients as well as delicious flavoring options for the filling components. Non-traditional ingredients such as nut oils, fruit and vegetable purees, and herbs and spices are incorporated into the choux paste to create unique textures, flavors, and appearance. Each rec... [Read More]
From a master patissier comes an inspirational--and equally practical and achievable--guide to delicious, French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introduction... [Read More]
My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet.Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds ... [Read More]
Taking the love of French pastries into the kitchen, Mon Cher Éclair shows how rewarding it is to make these delectable treats at home. Using just a couple of simple techniques, home cooks can easily master the basic recipe for pâte à choux dough and use it to make beautiful éclairs with modern flavor combinations such as butterscotch-bourbon or Meyer lemon cream. The dough is also the base for an array of profiteroles and cream puffs, which make great appetizers and desserts. With more than 40 recipes ranging from traditional to trendy, savory to sweet, rustic to artistic, this small cook... [Read More]
Who can resist the smooth, crumbly texture of a rich fruit tart or a warm savory starter in a crisp, light pastry case? This book will give you all the information and practical advice you will ever need to cook with all types of pastry and make the most fantastic creations with absolute confidence and success every time.
When it comes to flavoring, professional bakers almost exclusively use emulsions over alcohol-based extracts. Ideal for flavoring all your homemade baked goods, icings, fondants, and fillings.
So French So Sweet is Gabriel Gaté's love letter to pâtisserie, baking and sweet treats. An irresistible collection of French classics and Gabriel's most treasured sweet recipes, it brings together exquisite cakes and tarts, refreshing sorbets and fruity desserts, scrumptious ice creams, mousses and crèmes and heavenly warm desserts. With a focus on fresh seasonal ingredients and home-style cooking, Gabriel shows just how simple it is to create delightful treats for everyone to enjoy.
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