The most anticipated book has arrived. The Pastry Chef s Little Black Book; a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski. Forward by Ron Ben-Israel with photography by Battman
DoughEZ was invented by ChefTech owner Brenda Byrne as a means to simplify her passion for baking cookies, pies, and pastries. A self-taught baker, Brenda wanted to create a solution to a problem that many bakers face. She wanted a faster, easier, cleaner and more consistent way to prepare her favorite dough recipes. DoughEZ is a patented, safe and easy to use pastry dough rolling mat that greatly reduces the floury mess, ensures even baking and tender results. Our pastry dough rolling system comes equipped with 6 guide sticks providing a no guess guide to rolling out your dough to 1/8 inch, 1... [Read More]
SAF is easy to use (no proofing or pre-dissolving); it's fast-acting and long-lasting, continuing to work for hours longer than "rapid" yeast. It's absolutely reliable.Store in an airtight container: for 6 months at room temperature or in the fridge; or for a year or longer in your freezer.
An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished prod... [Read More]
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinh... [Read More]
Love backing? Enjoy adjustable rolling pin perfect tool for every kitchen. Whether you professional or beginner, make your favorite pastry for the next event party, birthday, get together or fun with your family and kids. 4 sizes removable rings helping to ensure consistent thickness every time, made of high quality 100% food-grade brushed stainless steel, guaranty not to rust, it's easy to clean dishwasher safe and FDA approved. Silicone pastry measuring mat make it easy to roll the dough comfortably as well as keeping every pastry/dough batch to a precise size, silicon matt is oven safe has... [Read More]
For fast, delicious pizza, this pizza maker is a great choice. It's not just for pizza, though - make quesadillas, nachos, mini frittatas, quiche, croissants, giant cookies, hors d'oeuvres and more. The nonstick coated baking plate bakes the crust to perfection and makes cleanup easy. Don't worry about turning on an oven next time you want pizza. Just reach for this pizza maker. 1440 Watts
At last, the star of BBC2's The Great British Bake Off reveals all the secrets of his craft in How to Bake. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time. With this in mind, he has filled this book with easy-to-follow, clearly explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including wholemeal loaf, soda bread, cia... [Read More]
Since 1978, Gayle's Bakery and Rosticceria in the Santa Cruz-area town of Capitola, California, has grown from a humble 800-square-foot shop to one of the largest, most successful fine-quality bakeries in the country. The Village Baker's Wife compiles the all-butter, real-sugar, whole-cream, fine-chocolate desserts and pastries that made Gayle's legendary. With more than 150 recipes, 130 instructional illustrations, and 25 essays on baking techniques, this is the only cookbook you need to make show-stopping desserts and pastries, such as: -Lemon Lust Bars -Princess Cake -Ham and Cheese Croissa... [Read More]
Are you craving cronuts? Fans of Dominique Allen's trademarked Cronut™ will love these bakery recipes marrying the flaky croissant with the delectable donut that you can try at home! In spring 2013, this dough-y craze
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