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HAWAII STATE PUBLIC LIBRARY SYSTEM
Item Information
Summary
More Content
More by this author
Peterson, James.
Subjects
Baking.
Bread.
Desserts.
Browse Catalog
by author:
Peterson, James.
by title:
Baking [electronic r...
MARC Display
Baking [electronic resource] / James Peterson.
by
Peterson, James.
Berkeley : Ten Speed Press, ©2009.
Subjects
Baking.
Bread.
Desserts.
Electronic Resource
http://link.overdrive.com/?websiteID=50&titleID=710012
This title is available online; click here to access
Electronic Resource
http://excerpts.cdn.overdrive.com/FormatType-410/0111-1/3A5/245/21/Baking9781607744078.epub
Electronic Resource
https://samples.overdrive.com/baking-3a5245?.epub-sample.overdrive.com
Electronic Resource
http://images.contentreserve.com/ImageType-100/0111-1/{3A524521-207B-4256-851E-5E24163436FA}Img100.jpg
ISBN:
9781607744078 (electronic bk.)
1607744074 (electronic bk.)
Description:
1 online resource
Contents:
Cakes -- Pies, tarts, and pastries -- Cookies -- Breads, quick breads, and bread-based desserts -- Custards, soufflés, fruit curds, and mousses.
Requests:
0
Summary:
The learn-to-bake master class in a book. The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time. That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success. This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes chapter, for example, presents basic cake recipes (Moist Sponge Cake, Devil' s Food Cake) followed by frostings, fillings, and glazes (Professional-Style Buttercream, White Chocolate Ganache), allowing you to mix and match endlessly. Or, if you're looking for knockout assembled cakes, go to the end of the chapter and discover complete illustrated instructions for, say, a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream, or an elegant Peach Creme Mousseline Cake. Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as: Pound Cake Creme Anglaise Chiffon Cake Cheesecake Classic Puff Pastry Cherry Pie Lemon Meringue Pie Miniature Raw Fruit Tarts Linzertorte Cream Puffs Chocolate Croissants Cheese Danish Basic Butter Cookies Lemon Bars Biscotti Challah Rye Bread Focaccia Blueberry Muffins Scones Flourless Chocolate Cake Cheese Souffles Miniature Cake Petits Fours Apple Strudel Napoleons Rolled Fondant BUche de Noel eclairs Mushroom Jalousie Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including: Troubleshooting Tarts and Pies Baking "Blind" Making Liquid Fondant Coating a Cake with Hot Icing Assembling a Layer Cake without Using a Cake Stand Decorating a Cake with a Caramel Cage Coloring Marzipan Making a Rolled Cake Decorating Cookies with Colored Sugar Filling and Using a Pastry Bag Kneading Wet Dough in a Food Processor Scoring Dough Shaping a Fougasse Repairing Chocolate Mixtures that Have Seized Cooking Sugar Syrup to the Soft Ball Stage Thorough, approachable, and authoritative, Baking shows why James Peterson is a trusted source for home cooks of every level. Work your way through this book, and you will gain the skills you'll need for impressive results every time.
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