In the Sweet Kitchen: The Definitive Baker's Companion: A Guide to Ingredients and Technique With More Than 150 Simple and Seductive Recipes (SIGNED BY AUTHOR)
Idioma: inglés
Editorial: Artisan/Workman Publishing Company, New York, 2001
- Firmado
- Tapa dura
- Usado
Librería: Monroe Street Books, Middlebury, VT, Estados Unidos de AmericaMonroe Street Books
Vendedor de IberLibro desde 5 de diciembre de 1997
Condición: Usado - Bueno
EUR 28,38
Cantidad disponible: 1 disponible
Añadir al carritoDescripción del artículo del vendedor
692 pages. Hardcover. SIGNED BY AUTHOR. Color illustrations throughout. Tan cover boards, gilt title on spine, small bumps to bottom right corner of front cover board and bottom left corner of bottom back cover board (see image). Dust jacket unclipped, excellent, "Autographed" sticker on front cover, as well as "The IACP Cookbook Awards Book of the Year" label. Binding tight, spine straight. Pages and edges clean and bright. In very good condition. This ultimate cookbook/reference volume makes it all clear, and also provides hundreds of invaluable tips and techniques Regan mastered during her professional career. Record # 32432.
N° de ref. del artículo 32432
- Título
- In the Sweet Kitchen: The Definitive Baker's Companion: A Guide to Ingredients and Technique With More Than 150 Simple and Seductive Recipes (SIGNED BY AUTHOR)
- Autor
- Daley, Regan
- Editorial
- Artisan/Workman Publishing Company, New York
- Año de publicación
- 2001
- Estado
- Very Good
- Sobrecubierta
- Very Good
- Firmado
- Firmado por el autor
- Encuadernación
- Encuadernación de tapa dura
- Idioma
- inglés
- ISBN 10
- 1579652085
- ISBN 13
- 9781579652081
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.
“Sinopsis” puede pertenecer a otra edición de este título.
De la contraportada
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.
“Acerca de” puede pertenecer a otra edición de este título.
Monroe Street Books
Middlebury, VT, Estados Unidos de America
Vendedor de IberLibro desde 5 de diciembre de 1997
Tarifas de envío en Estados Unidos de America
| Artículo | De 5 a 14 días hábiles | De 3 a 6 días hábiles |
|---|---|---|
| Primer artículo | EUR 4,44 | EUR 8,89 |
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We have an open shop. Hours are: 9AM to 6PM Monday-Saturday and 11AM to 6 PM Sundays. The shop is located at 1485 Route 7 North, 2 miles north of downtown Middlebury, VT. We are located at Paquette self-storage across from Euclide Quenell Farm (It's Vermont!) and have over 150,000 books. Some have said we're the best used book store in the State and Book Lover's Guide has listed us as a "must see." So if you're out our way, please stop in.(When weather VERY bad, please call ahead. We do close during snow storms, etc.)…
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children's, photography, art, modern first editions, science fiction, illustrated, cartoon, mysteries, signed, show bizInformación empresarial del vendedor
Monroe Street Books
1485 Rt 7 North (Ethan Allen Highway) (store)
Middlebury, VT Estados Unidos de America 05753
Condiciones de venta
Monroe Street Books. Owners: Richard and Flanzy Chodkowski. Mailing address: Monroe Street Books, 70 Monroe Street, Middlebury, Vermont 05753 USA. Store Located at: 1485 Route 7 North, Middlebury, Vermont 05753 USA. Phone: 1-802-398-2200 Email: books@monroestreetbooks.com
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