 Baking by Flavor
ISBN: 978-0-471-36170-1
Hardcover
592 pages
March 2002
US $45.00
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability. |
Instructors may request an evaluation copy for this title.
|
Foreword.
Acknowledgments.
Introduction.
PART I: THE ART OF BAKING BY FLAVOR.
1. The Way to Bake by Flavor.
2. An Inventory of Baking Equipment.
3. Creating a Baking Pantry.
4. Craft and Technique.
PART II: THE FLAVORS.
5. Almond.
6. Apricot.
7. Banana.
8. Blueberry.
9. Butter.
10. Buttercrunch.
11. Caramel and Butterscotch.
12. Chocolate.
13. Cinnamon.
14. Coconut.
15. Coffee and Mocha.
16. Ginger.
17. Lemon.
18. Peanut and Peanut Butter.
19. Rum.
20. Spice.
21. Sweet Cheese.
22. Vanilla.
23. About Freezing Baked Goods.
Selected Sources for Equipment and Supplies.
Bibliography.
Index.
Acknowledgments.
Introduction.
PART I: THE ART OF BAKING BY FLAVOR.
1. The Way to Bake by Flavor.
2. An Inventory of Baking Equipment.
3. Creating a Baking Pantry.
4. Craft and Technique.
PART II: THE FLAVORS.
5. Almond.
6. Apricot.
7. Banana.
8. Blueberry.
9. Butter.
10. Buttercrunch.
11. Caramel and Butterscotch.
12. Chocolate.
13. Cinnamon.
14. Coconut.
15. Coffee and Mocha.
16. Ginger.
17. Lemon.
18. Peanut and Peanut Butter.
19. Rum.
20. Spice.
21. Sweet Cheese.
22. Vanilla.
23. About Freezing Baked Goods.
Selected Sources for Equipment and Supplies.
Bibliography.
Index.
Buy Both and Save 20%!
 |
+ |  |
Buy Baking by Flavor
(List Price: US $45.00)
with How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition (List Price = US $40.00) Cannot be combined with any other offers. Learn more. |
