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Baker's Dozen Cookbook 135 Foolproof Recipes Flo Baker First Edition 2001
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Gratis ophalen op deze locatie: Darien, Illinois, Verenigde Staten.
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Bevindt zich in: Darien, Illinois, Verenigde Staten
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eBay-objectnummer:197273446267
Specificaties
- Objectstaat
- Cookery Topic
- Baking
- Signed
- No
- Ex Libris
- No
- Book Series
- no
- Narrative Type
- Nonfiction
- Original Language
- English
- Age Level
- Adults
- City
- New York
- Inscribed
- No
- Intended Audience
- Adults
- Modified Item
- No
- Regional Cuisine
- American
- Edition
- First Edition
- Vintage
- No
- Personalize
- No
- Type
- Cookbook
- Era
- 2000s
- Special Attributes
- 1st Edition
- Personalized
- No
- Region
- North America
- Country
- USA
- Features
- 1st Edition, Dust Jacket
- Country/Region of Manufacture
- United States
- Subjects
- Food & Drink
- ISBN
- 9780060186289
Over dit product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0060186283
ISBN-13
9780060186289
eBay Product ID (ePID)
1923105
Product Key Features
Book Title
Baker's Dozen Cookbook : Become a Better Baker with 135 Foolproof Recipes and Tried-And-True Techniques
Number of Pages
368 Pages
Language
English
Publication Year
2001
Topic
Courses & Dishes / Cakes, Courses & Dishes / Desserts, Methods / Baking
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
39 Oz
Item Length
10 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2001-030773
Dewey Edition
21
TitleLeading
The
Dewey Decimal
641.8/15
Synopsis
More than ten years ago, cookbook author and teacher Marion Cunningham and professional baker Amy Pressman met occasionally to talk about the wonders and mysteries of baking. They chatted, exchanged ideas, offered suggestions, and ended up solving some of their difficult baking problems. Slowly a concept took shape. Suppose groups of like-minded bakers were to meet to exchange ideas and solve baking problems? At the first meeting of The Baker's Dozen, forty people showed up with forty lemon meringue pies. The topic of the meeting was weeping and shrinking meringues and how to prevent them from happening. (The solution: Heat the egg whites and sugar while beating to avoid weeping; use more egg whites to solve the problem of shrinking.) The word spread quickly, and The Baker's Dozen has grown to more than ten times the original number -- there are now more than four hundred members in the Bay Area. The groups continue to have two simple goals: Share what you know about baking and learn from one another. Now you can share the collective experiences and favorite recipes of The Baker's Dozen in The Baker's Dozen Cookbook, with recipes selected and tested by some of the most respected and most accomplished bakers in the business. Lindsey Shere, co-founder and pastry chef of Chez Panisse, shares the secrets of tarts. Authors Carol Field and Fran Gage and baker Peter Reinhart offer their collective wisdom on yeast breads and flatbreads. John Phillip Carroll teaches about easy quick breads, coffee cakes, and muffins. Renowned author and baker Flo Braker and her team share their years of cake-baking experience. Carolyn Weil and her group offer the ultimate advice and techniques for pies and piecrusts. Robert Morocco and Julia Cookenboo divulge their trade secrets of making foolproof cookies equal to those of any quality bakeshop. The Baker's Dozen Cookbook goes far beyond recipes. You'll benefit from what these bakers learned on their field trips. You'll learn tricks such as using dental floss to cut neat slices of creamy cheesecake. You'll learn the differences between a pastry bag and a parchment cone; between a p'te brisée, a "broken dough," and a p'te sablée, a "sandy dough"; between butter and shortening in determining the flakiness of a crust; and so much more. So whether you simply want to become a better baker yourself or to form a Baker's Dozen group with others, all you need is The Baker's Dozen Cookbook. It puts four hundred of America's best bakers and everything they know right by your side. For baking tips, recipes, and information on starting your own Baker's Dozen, visit www.bakersdozen.org, More than ten years ago, cookbook author and teacher Marion Cunningham and professional baker Amy Pressman met occasionally to talk about the wonders and mysteries of baking. They chatted, exchanged ideas, offered suggestions, and ended up solving some of their difficult baking problems. Slowly a concept took shape. Suppose groups of like-minded bakers were to meet to exchange ideas and solve baking problems? At the first meeting of The Baker's Dozen, forty people showed up with forty lemon meringue pies. The topic of the meeting was weeping and shrinking meringues and how to prevent them from happening. (The solution: Heat the egg whites and sugar while beating to avoid weeping; use more egg whites to solve the problem of shrinking.) The word spread quickly, and The Baker's Dozen has grown to more than ten times the original number -- there are now more than four hundred members in the Bay Area. The groups continue to have two simple goals: Share what you know about baking and learn from one another. Now you can share the collective experiences and favorite recipes of The Baker's Dozen in The Baker's Dozen Cookbook, with recipes selected and tested by some of the most respected and most accomplished bakers in the business.Lindsey Shere, co-founder and pastry chef of Chez Panisse, shares the secrets of tarts. Authors Carol Field and Fran Gage and baker Peter Reinhart offer their collective wisdom on yeast breads and flatbreads. John Phillip Carroll teaches about easy quick breads, coffee cakes, and muffins. Renowned author and baker Flo Braker and her team share their years of cake-baking experience. Carolyn Weil and her group offer the ultimate advice and techniques for pies and piecrusts. Robert Morocco and Julia Cookenboo divulge their trade secrets of making foolproof cookies equal to those of any quality bakeshop. The Baker's Dozen Cookbook goes far beyond recipes. You'll benefit from what these bakers learned on their field trips. You'll learn tricks such as using dental floss to cut neat slices of creamy cheesecake. You'll learn the differences between a pastry bag and a parchment cone; between a p'te brisée, a "broken dough," and a p'te sablée, a "sandy dough"; between butter and shortening in determining the flakiness of a crust; and so much more. So whether you simply want to become a better baker yourself or to form a Baker's Dozen group with others, all you need is The Baker's Dozen Cookbook. It puts four hundred of America's best bakers and everything they know right by your side. For baking tips, recipes, and information on starting your own Baker's Dozen, visit www.bakersdozen.org, More than ten years ago, cookbook author and teacher Marion Cunningham and professional baker Amy Pressman met occasionally to talk about the wonders and mysteries of baking. They chatted, exchanged ideas, offered suggestions, and ended up solving some of their difficult baking problems. Slowly a concept took shape. Suppose groups of like-minded bakers were to meet to exchange ideas and solve baking problems? At the first meeting of The Baker's Dozen, forty people showed up with forty lemon meringue pies. The topic of the meeting was weeping and shrinking meringues and how to prevent them from happening. (The solution: Heat the egg whites and sugar while beating to avoid weeping; use more egg whites to solve the problem of shrinking.) The word spread quickly, and The Baker's Dozen has grown to more than ten times the original number -- there are now more than four hundred members in the Bay Area. The groups continue to have two simple goals: Share what you know about baking and learn from one another. Now you can share the collective experiences and favorite recipes of The Baker's Dozen in The Baker's Dozen Cookbook, with recipes selected and tested by some of the most respected and most accomplished bakers in the business.Lindsey Shere, co-founder and pastry chef of Chez Panisse, shares the secrets of tarts. Authors Carol Field and Fran Gage and baker Peter Reinhart offer their collective wisdom on yeast breads and flatbreads. John Phillip Carroll teaches about easy quick breads, coffee cakes, and muffins. Renowned author and baker Flo Braker and her team share their years of cake-baking experience. Carolyn Weil and her group offer the ultimate advice and techniques for pies and piecrusts. Robert Morocco and Julia Cookenboo divulge their trade secrets of making foolproof cookies equal to those of any quality bakeshop. The Baker's Dozen Cookbook goes far beyond recipes. You'll benefit from what these bakers learned on their field trips. You'll learn tricks such as using dental floss to cut neat slices of creamy cheesecake. You'll learn the differences between a pastry bag and a parchment cone; between a pate brisee, a "broken dough," and a pate sablee, a "sandy dough"; between butter and shortening in determining the flakiness of a crust; and so much more. So whether you simply want to become a better baker yourself or to form a Baker's Dozen group with others, all you need is The Baker's Dozen Cookbook. It puts four hundred of America's best bakers and everything they know right by your side. For baking tips, recipes, and information on starting your own Baker's Dozen, visit www.bakersdozen.org
LC Classification Number
TX763.B314 2001
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