Download or read book Sprinklebakes written by Heather Baird and published by Sterling Epicure. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist! Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker. Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame(R)-inspired Yule Log..

Download or read book The Boy Who Bakes written by Edd Kimber and published by . This book was released on 2011 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an inspirational guide to baking from the winner of 'The Great British Bake Off 2010'. From the traditional to new twists on old favourites there are recipes to suit all abilities. The book covers cakes, cookies, pastry, desserts, and even ice-creams.

Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Download or read book The Complete Technology Book on Bakery Products Baking Science with Formulation Production 4th Edition written by NIIR Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2020-01-01 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These products are prepared using various ingredients like grain-based flour, water and leavening agents. They are considered fast-moving consumer goods (FMCG) and are consumed daily. Owing to their palatability, appearance and easily digestible nature, they are highly preferred for both formal and informal occasions. Nowadays, most traditional baking methods have been replaced by modern machines. This shift has enabled manufacturers to introduce innovative bakery products with different ingredients, flavors, shapes and sizes. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The Global Bakery Market size is predicted to reach USD 4.36 billion by 2030 with a CAGR of 3.8% from 2020-2030. Bakery products are a part of the processed food class. They include cake, pastries, biscuits, bread, breakfast cereals, and customized baker products. The growing per-capita consumption trends of bakeshop products indicates the untapped growth potential. The market potential is high particularly in the growing markets of Asia and South America; whereby, client demand is increasing for ready to eat bakery products, as a results of the influence of Western culture and additionally for its convenience. The book covers various aspects related to different bakery products with their manufacturing process and also provides contact details of raw material, plant and machinery suppliers with equipment photographs and their technical specifications. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the manufacturing processes of bakery products. Food Mixer, Cookie Extruder, Rotary Oven, Biscuit Sandwiching Machine, Tunnel Gas Oven, Flour Mixer, Cookies Rotary Moulder, Bun Divider Moulder, Planetary Mixer, Spiral Mixer, Pillow Packing Machine, Oil Spray Machine are the various equipments described in the book with their photographs and technical specifications. A total guide to manufacturing and entrepreneurial success in one of today's most baking industry. This book is one-stop guide to one of the fastest growing sectors of the bakery industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of bakery products. It serves up a feast of how-to information, from concept to purchasing equipment.

Download or read book BraveTart Iconic American Desserts written by Stella Parks and published by W. W. Norton & Company. This book was released on 2017-08-15 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Download or read book The Gilded Cake written by Faye Cahill and published by David and Charles. This book was released on 2018-08-22 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Faye Cahill has taken metallic cakes to an all new, gorgeous level . . . A most ‘brilliant’ addition for any cake designer’s library!” —Wendy Kromer-Schell, coauthor of Martha Stewart’s Wedding Cakes Make cakes that sparkle with this comprehensive guide to metallic cakes from leading wedding cake designer Faye Cahill. Faye begins by exploring all the different materials available to the modern cake decorator, from gold leaf to edible paint, food-grade sprays, edible glitters, lustre dusts, edible sequins and more, then shows you in step-by-step detail the techniques you need for success. Twelve stunning gilded cake projects follow, showing you how to put your newfound skills to use on creative cake designs, each with an accompanying smaller project that is perfect for beginners to tackle before attempting the larger cake. Create spectacular cakes that shimmer and shine with this unique must-have guide. “The Gilded Cake is a very beautiful book . . . bakers would learn a lot from the intricate techniques author Faye Cahill teaches through descriptions and series of nicely executed and illustrated step-by-step photos.” —Manhattan Book Review

Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

Download or read book Modern Asian Baking at Home written by Kat Lieu and published by Quarry Books. This book was released on 2022-06-28 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia. *Winner of the 2023 Gourmand World Cookbook Award for Food Culture in the First Book category* Explore new ingredients, surprising techniques, and interesting textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There’s even a recipe for homemade boba! This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their repertoires. No passport is needed when you can easily create and experience popular Asian sweets and one-of-a-kind Asian-influenced drinks, custards, cakes, and frozen treats at home. Recipes include: Quick Microwave Mochi Fluffy Japanese Pancakes Lemony Matcha Macarons Tangzhong Milk Bread Vietnamese Egg Dalgona Coffee Steam, fry, boil, and bake your way through this straight-from-the-heart collection of recipes! This book is #veryasian

Download or read book A Baker s Year written by Tara Jensen and published by St. Martin's Griffin. This book was released on 2018-02-13 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A Baker's Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays"--Amazon.com.

Download or read book The Whimsical Bakehouse written by Kaye Hansen and published by Clarkson Potter. This book was released on 2010-10-27 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make--and decorate--delicious cakes with easy-to-follow instructions from the mother-daughter duo behind the charming, refreshingly eccentric cakes found at Riviera Bakehouse. Kaye and Liv believe that a cake should taste as good as it looks, so they skip esoteric (and inedible) decorations in favor of simple buttercream, flavored whipped cream, and tinted candymaker’s chocolate, covering their luscious cakes with amusing designs and gorgeous color that are easy to make and delicious to eat. The cakes themselves are no less enticing, pairing old-fashioned favorites like Banana Cake and Spice Cake with sumptuous fillings such as French Custard and Chocolate Mousse. Simple step-by-step lessons, illustrated with photographs, explain how to re-create Liv’s charming chocolate designs, from the bright polka dots that shine against dark chocolate glaze to the shimmering stars that adorn the enchanting “Starry Night.” Templates for the delightful designs allow you to adapt these techniques to create your own unique decorations. With time-tested tips and complete information on everything from mixing colors to adjusting pan sizes, the Hansens explain all you need to know to get started. Whether you’re dreaming of an elegant Chocolate Apricot Pecan Torte or a three-tiered butter cake filled with spiked mocha cream and embellished with fantastical spring flowers, The Whimsical Bakehouse is the ultimate guide to creating delicious, showstopping confections that are completely original, like three neon-bright layers of cake, tilted at a jaunty angle and adorned with edible chocolate candles; a Jackson Pollock–inspired cheesecake spattered with chocolate, caramel, and peanut butter icing; or a swarm of plump bees perched atop a rainbow of candy-colored cupcakes.

Download or read book Ryzon Baking Powder a Practical Manual for the Preparation of Food Requiring Baking Powder written by Marion Harris Neil and published by Addison Press. This book was released on 2012-10-01 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: A helpful cook book full of recipes and techniques for getting the most out of baking powder. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Download or read book Hungry for Paris second edition written by Alexander Lobrano and published by Random House Trade Paperbacks. This book was released on 2014-04-15 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you’re passionate about eating well, you couldn’t ask for a better travel companion than Alexander Lobrano’s charming, friendly, and authoritative Hungry for Paris, the fully revised and updated guide to this renowned culinary scene. Having written about Paris for almost every major food and travel magazine since moving there in 1986, Lobrano shares his personal selection of the city’s best restaurants, from bistros featuring the hottest young chefs to the secret spots Parisians love. In lively prose that is not only informative but a pleasure to read, Lobrano reveals the ambience, clientele, history, and most delicious dishes of each establishment—alongside helpful maps and beautiful photographs that will surely whet your appetite for Paris. Praise for Hungry for Paris “Hungry for Paris is required reading and features [Alexander Lobrano’s] favorite 109 restaurants reviewed in a fun and witty way. . . . A native of Boston, Lobrano moved to Paris in 1986 and never looked back. He served as the European correspondent for Gourmet from 1999 until it closed in 2009 (also known as the greatest job ever that will never be a job again). . . . He also updates his website frequently with restaurant reviews, all letter graded.”—Food Republic “Written with . . . flair and . . . acerbity is the new, second edition of Alexander Lobrano’s Hungry for Paris, which includes rigorous reviews of what the author considers to be the city’s 109 best restaurants [and] a helpful list of famous Parisian restaurants to be avoided.”—The Wall Street Journal “A wonderful guide to eating in Paris.”—Alice Waters “Nobody else has such an intimate knowledge of what is going on in the Paris food world right this minute. Happily, Alexander Lobrano has written it all down in this wonderful book.”—Ruth Reichl “Delightful . . . the sort of guide you read before you go to Paris—to get in the mood and pick up a few tips, a little style.”—Los Angeles Times “No one is ‘on the ground’ in Paris more than Alec Lobrano. . . . This book will certainly make you hungry for Paris. But even if you aren’t in Paris, his tales of French dining will seduce you into feeling like you are here, sitting in your favorite bistro or sharing a carafe of wine with a witty friend at a neighborhood hotspot.”—David Lebovitz, author of The Sweet Life in Paris “Hungry for Paris is like a cozy bistro on a chilly day: It makes you feel welcome.”—The Washington Post “This book will make readers more than merely hungry for the culinary riches of Paris; it will make them ravenous for a dining companion with Monsieur Lobrano’s particular warmth, wry charm, and refreshingly pure joie de vivre.”—Julia Glass “[Lobrano is] a wonderful man and writer who might know more about Paris restaurants than any other person I’ve ever met.”—Elissa Altman, author of Poor Man’s Feast

Download or read book Food Industries Manual written by Harry Brenan Cronshaw and published by . This book was released on 1939 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Smitten Kitchen Cookbook written by Deb Perelman and published by Knopf. This book was released on 2012-10-30 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

Download or read book The Professional Pastry Chef written by Bo Friberg and published by Van Nostrand Reinhold Company. This book was released on 1996 with total page 1154 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.

Download or read book Theory of Bakery written by Parvinder S. Bali and published by . This book was released on 2018-05-15 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theory of Bakery is designed for students of Diploma and Food Craft courses in Hotel Management. Catering to the syllabus of National Council for Hotel Management and Catering Technology completely, the book elaborates on the concept of bakery, equipment used for baking and some of the popularIndian sweets. The book begins with giving an introduction to bakery and pastry making along with the role of ingredients in preparing them. From bread fabrication, to sugar confections to the various methods used for pre-preparation of breads and pastries such as Sifting, Autolysis, Piping, Whipping etc., thebook has been planned to provide a detailed understanding to all the processes of Bakery. Various cold and hot desserts such as fruit based, deep fried, frozen, Jellies and more have been discussed at length. Common faults while preparing cake, cookies, sauce have been discussed for the benefit ofstudents and young professionals.