Baking at home with the Culinary Institute of America.
Material type:
TextPublication details: Hoboken, NJ : Wiley, c2004.Description: 304 pages : color illustrations ; 27 cmContent type: - text
- unmediated
- volume
- 0471450952
- 9780471450955
- TX763 .B168 2004
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Books
|
Dato Maznah Library & Information Services | Open Collection | TX Home Economics | TX763.B168 2004 (Browse shelf(Opens below)) | Available | 10076363 |
Browsing Dato Maznah Library & Information Services shelves, Shelving location: TX Home Economics, Collection: Open Collection Close shelf browser (Hides shelf browser)
| TX651 .P34 2008 The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs / | TX715 .d6874 1996 Culinary Artistry / | TX724.5.A1.A84 2007 The Asian kitchen / | TX763.B168 2004 Baking at home with the Culinary Institute of America. | TX820 .G54 2011 Professional Cooking / | TX820.G54 2018 Professional cooking / | TX820.P738 2024 The professional chef / |
Includes index.
Introduction : About baking ; Ingredients and their roles ; Types of equipment ; Safety ; Mixing methods -- Yeast breads -- Quick breads -- Cookies -- Pies and tarts -- Cakes and tortes -- Custards and puddings -- Frozen desserts -- Pastries -- Chocolates and confections -- Icing, glazes, and sauces -- Conversions and equivalents -- What went wrong?
"Essential techniques and recipes for creating great breads and desserts"--Cover.
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