Baking, Preserving & Desserts
(eBook)
Description
Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide. The ebook edition is divided into four parts: Part 1, The Basics covers Herbs, Spices, Flavorings, Stocks & Soups, Sauces, Milk, Cheese & Eggs and Fats & Oils; Part 2, Meat, Poultry & Fish covers Fish, Shellfish, Poultry & Game Birds, and Meat & Charcuterie; Part 3, Vegetables, Pasta & Grains covers Vegetables, Mushrooms, Grains & Legumes and Pasta; and Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Every chapter offers an overview of the food covered and explains how to choose, prepare, store, cook and present it. Recipes are included wherever an important cooking technique requires a specific example - carefully chosen not only to illustrate a particular dish but to illuminate a way of cooking. Included in each part is a guide to cooking equipment, a glossary of culinary terms and the original reference bibliography. The print edition's original, extensive food grouping and step-by-step groundbreaking photography has been digitized and continues to clearly illustrate the topics and techniques covered in the text. Comprehensive, authoritative and practical, La Varenne Pratique, Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Master baking everything from bread, pastry, cookies, and cakes to chocolate work and candy making. Learn cake-making techniques from layering to fondants and icing as well as making ice-cream and sorbet. It even includes a primer on preserving and freezing foods with instructions on how to make your own jellies and jams.
Subjects
More Details
Notes
Reviews from GoodReads
Citations
Willan, A. (1989). Baking, Preserving & Desserts. [United States], BookBaby.
Chicago / Turabian - Author Date Citation (style guide)Willan, Anne. 1989. Baking, Preserving & Desserts. [United States], BookBaby.
Chicago / Turabian - Humanities Citation (style guide)Willan, Anne, Baking, Preserving & Desserts. [United States], BookBaby, 1989.
MLA Citation (style guide)Willan, Anne. Baking, Preserving & Desserts. [United States], BookBaby, 1989.
Staff View
Hoopla Extract Information
hooplaId | 11730085 |
---|---|
title | Baking, Preserving & Desserts |
language | |
kind | EBOOK |
series | |
season | |
publisher | |
price | 0.34 |
active | 1 |
pa | |
profanity | |
children | |
demo | |
duration | |
rating | |
abridged | |
fiction | |
purchaseModel | INSTANT |
dateLastUpdated | Sep 14, 2022 09:08:11 PM |
Record Information
Last File Modification Time | Sep 02, 2024 11:04:26 PM |
---|---|
Last Grouped Work Modification Time | Sep 02, 2024 10:22:59 PM |
MARC Record
LEADER | 03389nam a22003735a 4500 | ||
---|---|---|---|
001 | MWT11730085 | ||
003 | MWT | ||
005 | 20240811123628.1 | ||
006 | m o d | ||
007 | cr cn||||||||| | ||
008 | 240811s1989 xxu eo 000 0 eng d | ||
020 | |a 9780991134632 |q (electronic bk.) | ||
020 | |a 099113463X |q (electronic bk.) | ||
028 | 4 | 2 | |a MWT11730085 |
029 | |a https://d2snwnmzyr8jue.cloudfront.net/vsa_9780991134632_180.jpeg | ||
037 | |a 11730085 |b Midwest Tape, LLC |n http://www.midwesttapes.com | ||
040 | |a Midwest |e rda | ||
099 | |a eBook hoopla | ||
100 | 1 | |a Willan, Anne, |e author. | |
245 | 1 | 0 | |a Baking, Preserving & Desserts |h [electronic resource] / |c Anne Willan. |
264 | 1 | |a [United States] : |b BookBaby, |c 1989. | |
264 | 2 | |b Made available through hoopla | |
300 | |a 1 online resource (452 pages) | ||
336 | |a text |b txt |2 rdacontent | ||
337 | |a computer |b c |2 rdamedia | ||
338 | |a online resource |b cr |2 rdacarrier | ||
347 | |a text file |2 rda | ||
506 | |a Instant title available through hoopla. | ||
520 | |a Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide. The ebook edition is divided into four parts: Part 1, The Basics covers Herbs, Spices, Flavorings, Stocks & Soups, Sauces, Milk, Cheese & Eggs and Fats & Oils; Part 2, Meat, Poultry & Fish covers Fish, Shellfish, Poultry & Game Birds, and Meat & Charcuterie; Part 3, Vegetables, Pasta & Grains covers Vegetables, Mushrooms, Grains & Legumes and Pasta; and Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Every chapter offers an overview of the food covered and explains how to choose, prepare, store, cook and present it. Recipes are included wherever an important cooking technique requires a specific example - carefully chosen not only to illustrate a particular dish but to illuminate a way of cooking. Included in each part is a guide to cooking equipment, a glossary of culinary terms and the original reference bibliography. The print edition's original, extensive food grouping and step-by-step groundbreaking photography has been digitized and continues to clearly illustrate the topics and techniques covered in the text. Comprehensive, authoritative and practical, La Varenne Pratique, Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Master baking everything from bread, pastry, cookies, and cakes to chocolate work and candy making. Learn cake-making techniques from layering to fondants and icing as well as making ice-cream and sorbet. It even includes a primer on preserving and freezing foods with instructions on how to make your own jellies and jams. | ||
538 | |a Mode of access: World Wide Web. | ||
650 | 0 | |a Electronic books. | |
710 | 2 | |a hoopla digital. | |
856 | 4 | 0 | |u https://www.hoopladigital.com/title/11730085?utm_source=MARC&Lid=hh4435 |z Instantly available on hoopla. |
856 | 4 | 2 | |z Cover image |u https://d2snwnmzyr8jue.cloudfront.net/vsa_9780991134632_180.jpeg |