Download or read book A Practical Guide for the Cake and Bread Baker written by C. W. Schlumpf and published by . This book was released on 1884 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Practical Guide for the Cake and Bread Baker Classic Reprint written by C. W. Schlumpf and published by . This book was released on 2015-06-28 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from A Practical Guide for the Cake and Bread Baker In presenting this little volume to the public the Author does not seek to set himself up as a teacher par excellence of the arts and mysteries of the kitchen and bakery. His only purpose is to give in a plain straightforward manner such hints and instruction as will materially aid and assist those whom duty may call, or inclination prompt to the preparation of "Creature comforts" either for the general public or those of the household. To prevent any misconception of the author's meaning in setting forth the ingredients used in the various recipes, his constant aim has been to secure brevity and conciseness, thereby preventing mistakes, loss of time and material if not serious disappointment. Conscious of the rectitude of his intentions and with a practical experience of more than a quarter of a century in the workshop, where he has put to actual test all the recipes contained in this little volume he feels justified in sending it forth upon the uncertain sea of public opinion in the hope that it will at least have an equal chance with its more pretentious competitors whose chief claim lies in handsome binding and abundance of theory. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Download or read book A Practical Guide for the Cake and Bread Baker written by C. W. Schlumpf and published by . This book was released on 2017-08-30 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Practical Guide for the Cake Bread Baker written by C W Schlumpf and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 1905, this guide has been a valuable resource for bakers for over a century. With detailed instructions on bread-making, cake-baking, and pastry work, it provides both novice and experienced bakers with recipes and tips for making delicious treats. The guide also includes sections on kitchen equipment, hygiene, and the science of baking. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book A Practical Guide for the Cake and Bread Baker written by C W [From Old Catalog] Schlumpf and published by Palala Press. This book was released on 2016-05-05 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book Modern Practical Cake Baking written by William Harold 1887- [From Old Brooks and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical guide to cake baking. It includes recipes for cakes, frostings and fillings, and provides tips and tricks for achieving the perfect cake. The book is a must-have for anyone who loves to bake cakes. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book Baker s Guide written by John Weild and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker’s Guide was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

Download or read book Book of American Baking written by Various and published by DigiCat. This book was released on 2022-06-02 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Book of American Baking" is a cookbook that offers around 200 delightful baking recipes including both savory and sweet dishes. Some of the favorites are Whole Wheat Bread, Brandy Snaps, Blueberry Muffins, Apple Pie, Velvet Mocha Cream Pie, Date Nut Bread, Nut Lace Cookies, and a number of all-American treats.

Download or read book The Modern Practical Bread Baker written by Robert Wells and published by Forgotten Books. This book was released on 2017-10-26 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Modern Practical Bread Baker: Giving the Newest Methods of Making Bread by Hand and Machinery Probably there are few callings that can claim an older or more respectable origin than that of the Baking Trade, and nothing marks the progress of the world's cuisine more clearly than the difference that exists between ancient and modern bread making. It is interesting to note the change. The earliest method was to soak the grain in water and to dry it by natural or artificial heat, after having subjected it to pressure. The next advance was to pound or bray the grains in a mortar, or between stones hence the word bread - brayed. The oat-cakes of Scotland are prepared from grains that have been ground somewhat more thoroughly, and mixed with salt and water, kneaded and rolled out thin, and cooked before a good fire or on an iron girdle hung above the fire. Scones and pea meal bannocks are made in the same way. The Passover cakes of the Israelites are similarly prepared. The Southern hoe cake does not differ materially from the above varieties, which are all called unleavened, no leaven being used in their manufacture. Leaven is literally that which is applied internally to raise the bread, and it was first used by the Egyptians - presumably in the time of Moses. From the Egyptians it spread to the Greeks, then to the Romans, and from them to all parts of the world. The baking industry (or the baking trade, as it is commonly called) has a deeper and fuller interest to mankind than any of its offshoots - pastry, confectionery, etc., as the one is a necessity and the others only luxuries. The staff of life, let it be made by man or woman, requires to be properly manipulated. This is of the most paramount interest, and assuredly goes to at once build up the wealth and stamina of a nation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Download or read book Baked to Order written by Ruth Mar Tam and published by Page Street Publishing. This book was released on 2020-11-17 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Standout Baked Goods that Prove Variety Is the Spice of Life It’s never been easier to find the perfect recipe for every mood than with this outstanding collection of sweet and savory treats. Ruth Mar Tam shares 60 of her favorite recipes—each with a number of variations and flavor combinations, so you can tweak them to suit any craving. While each of her recipes is delicious in its original form, the variations she offers make it easy to mix up a recipe based on ingredients you happen to have on hand or simply cater to your own personal preferences. Once you’ve mastered Ruth’s mouthwatering Spiced Coffee Crumb Cake, give it a fruity twist with her Apple-Rye variation, or make it nutty with the addition of a Nut Streusel. Or maybe you love the Tomato and Ricotta Galette as a light lunch, but you need something a little sweeter to serve at the end of a meal—in that case, try out the Plum and Honey Frangipane variation for a crowd-pleasing dessert. With sweet treats like Rhubarb and Walnut Linzer Cookies, Earl Grey Bundt Cake and Strawberry Palmiers, and savory options like Smoked Paprika and Cheddar Gougères, Nearly Naked Sourdough Focaccia and Mushroom Diamond Pastries, Ruth’s recipes offer you all the options you need for unique, creative, and—most importantly—delicious baking.

Download or read book Bread and Cake Baking written by Frederick D. Hauptmann and published by Forgotten Books. This book was released on 2018-02-03 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Bread and Cake Baking: Collection of Recipes for Making Bread, Cakes, Pies, Ice Cream, &C. And Designed as an Assistant to All Interested in Baking This book Will be mailed to any address upon receipt of the price, and can only be procured of the author, or by sending to his address. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Download or read book Modern Practical Cake Baking written by William Harold Brooks and published by . This book was released on 1915 with total page 87 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Practical Step by Step Guide to Baking Bread written by Christine Ingram and published by Southwater Publishing. This book was released on 2011-04-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The step-by-step recipes in this volume make it simple for the reader to bake appetising breads from around the world.

Download or read book Evolutions in Bread written by Ken Forkish and published by Ten Speed Press. This book was released on 2022-09-20 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. “A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process.”—J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone’s baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.

Download or read book In Search of the Perfect Loaf written by Samuel Fromartz and published by National Geographic Books. This book was released on 2015-07-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An invaluable guide for beginning bakers."—The New York Times An irresistible account of bread, bread baking, and one home baker’s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.

Download or read book The Bread Baker s Apprentice 15th Anniversary Edition written by Peter Reinhart and published by National Geographic Books. This book was released on 2016-09-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.

Download or read book Book of American Baking written by Anonymous and published by CreateSpace. This book was released on 2015-08-29 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical guide covering various branches of the baking industry, including cakes, buns, pastry, bread-making, pie baking, etc. It includes recipes and procedures for the creation of large batches of pastries, buns, etc. It is a reprint of a book published in 1910.