Imagen del editor

IN THE SWEET KITCHEN the Definitive Guide to the Baker's Pantry

Daley, Regan

3 valoraciones por Goodreads
ISBN 10: 0679309748 / ISBN 13: 9780679309741
Editorial: Random House Canada, 2000
Condición: Near Fine Encuadernación de tapa dura
Comprar usado
Precio: EUR 32,35 Convertir moneda
Gastos de envío: EUR 11,88 De Canada a Estados Unidos de America Destinos, gastos y plazos de envío
Añadir al carrito

Ofrecido por

COOK AND BAKERS BOOKS
PARKSVILLE, VANCOUVER ISLAND, BC, Canada

Valoración 5 estrellas

Librería en AbeBooks desde: 6 de agosto de 1999

Descripción

Dust jacket has light edgewear with small piece missing from front pannel, text is without flaw, very clean and well bound. In the Sweet Kitchen will help you navigate the world of sweet cookery, providing extensive information on hundreds of ingredients, the tips and techniques Regan mastered during her years as a professional pastry chef, and practical advice on equipment. In addition Regan shares more than 140 of her favorite desserts, both simple and seductive. This is an essential reference for home bakers and professional patisiers alike. Size: 7 X 9 " 692 Pages 1.5 Kg. (3.5 lb). N° de ref. de la librería 68749

Cantidad: 1

Hacer una pregunta a la librería

Detalles bibliográficos

Título: IN THE SWEET KITCHEN the Definitive Guide to...

Editorial: Random House Canada

Año de publicación: 2000

Encuadernación: Hard Cover

Ilustrador: Colour Photographs

Condición del libro: Near Fine

Condición de la sobrecubierta: Very Good

Edición: First Printing.

Acerca de

Sinopsis:

The renowned IACP Cookbook of the Year―now in paperback!

What makes a book so special and deserving that it gets chosen cookbook of the year? It's the wealth of information, the experienced voice, the eagerness to share. Celebrated pastry chef Regan Daley unravels the mystery of the baking process, explaining the "how" and "why" behind the components that go into making the perfect dessert, and provides the tools and information home bakers need to create delicious recipes of their own―in their own sweet kitchens.

Regan shows us that anyone, from complete culinary virgins to accomplished dessert-makers, anyone can make a fantastic dessert. The secret is in the ingredients. Her more than 140 original recipes, straightforward enough for any home baker to prepare, focusing on simple techniques with an emphasis on high-quality ingredients, range from the awfully impressive, Guava Cheesecake or Quince and Brioche Bread Pudding with Dried Sour Cherries, to the familiar―Really, REALLY Fudgey Brownies or World's Sexiest Sundae.

For experts, this book will serve as a comprehensive, professional-quality reference of ingredients from basic to rare and an incredible collection of unique flavorings. For the novice, it's a practical and palatable guide to the once mysterious art of baking.

From the Inside Flap:

AH, DESSERT.

It's the ultimate comfort food. A simple crumble, with all its memories of childhood. A slice of still-warm blueberry pie. That chocolate truffle with just a hint of chestnut melting away so mysteriously. Yet many cooks are intimidated by the idea of preparing these delights themselves.

Professional pastry chef Regan Daley maintains that baking is no mystery. Anyone, she insists, can make a fabulous dessert--as long as the ingredients are chosen with care. The components of most desserts are few, so they must be of the highest quality. She knows firsthand how fresh butter or the right chocolate can transform a simple cake. She knows the stunning difference between a silky lemon curd made from the juice of fat lemons and one made from bottled juice, that shortcakes made with bland, pulpy strawberries shipped three thousand miles can't compare with those made with rice, red local fruit and fresh cream.

"In the Sweet Kitchen" will help you navigate through the world of sweet cooking, providing extensive information on hundreds of ingredients, from vanilla beans to rose water to durian fruit. It explains how to select, store and best use baking elements as common as cornstarch or flour and as unusual as cloudberries or manuka honey. It unlocks the simple secret of truly great desserts--knowing your ingredients:

--the best kind of cocoa to use for dark, fudgy brownies

--the differences among cream of coconut, creamed coconut and coconut and coconut cream

--which vanilla bean is best in poached pears

This ultimate cookbook/reference volume makes it all clear, and also provides hundreds of invaluable tips and techniques Regan mastered during her professional career.

In addition, Regan offers practical advice on equipment: Do you really need a state-of-the-art apple corer? Will using nonstick pans affect the outcome of your baked goods? Indispensable tables such as the Baking Pan substitution Chart and the Cake Troubleshooting Chart help you modify your recipes--or figure out what went wrong. And the unique Flavor Pairing Chart is a must for inspiration and a list of great partners.

Regan shares more than 150 of her favorite desserts, both simple and seductive. Thick slices of Toasted Hazelnut Pound Cake are perfect for a picnic; Oven-Roasted Pears with Red Wine and a Gratin of Goat's Cheese make a sensational finale to an elegant dinner party; Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup is great any time of day. There are homey desserts with special twists--Guava Cheesecake, the World's Sexiest Sundae--not to mention addictive brownies, mouthwatering pies, nostalgic cobblers, mousses, ice creams, quick breads, fritters and more.

This is the essential reference for home bakers and professional patissiers alike.

"Sobre este título" puede pertenecer a otra edición de este libro.

Descripción de la librería

Cook and Bakers Books specializes in quality out-of-print and collectable Cook Books. We also have a wide selection of books on other subjects including Health and Well Being, Gardening, Nature, Biographies, Yoga and Eastern Philosophies, and Novels

Ver la página web de la librería

Condiciones de venta:

Thank you for shopping at Cook and Bakers Books. We have been selling books on-line since 1999. All of our orders are processed by Abebooks and shipped by Canada Post. Sorry, no personal shopping or phone orders please. If you have any questions please contact us at cookbook@intergate.ca and we will be happy to help. You can reach Abebooks by telephone, toll free, at 1-800-315-5335 8:00AM to 2:00PM Pacific Time Monday through Friday (except holidays).

Valerie Bradshaw
250 Island Highway East
P.O...

Más información
Condiciones de envío:

All books are securely packaged and are insured against loss or damage by Canada Post.

Todos los libros de esta librería

Métodos de pago
aceptados por la librería

Visa Mastercard American Express Carte Bleue

Cheque Giro Postal Letra de Cambio