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Baking for Dummies (Your fun and easy guide to baking basics) /
Выпечка для «чайников» (Ваше интересное и легкое руководство по основам выпечки)

Год выпуска: 2002
Автор: Emily Nolan
Жанр: Кулинария (выпечка)
Серия: For Dummies
Язык: Английский
Издательство: Wiley Publishing, Inc. ISBN: 0-7645-5420-4
Формат: EPUB/PDF(conv)
Качество: Издательский макет (e-book)
Количество страниц: 348/354
Интерактивное оглавление: Да
Вы когда-нибудь, проходя мимо витрины пекарни, изумлялись ассортименту печенья, тортов, пирогов и кексов и задумывались о том, как это все сделано? Больше не удивляйтесь. Секреты создания всех изделий теперь будут вашими. Благодаря этой книге вы узнаете, как просто (и весело!) делать любой вид выпечки от шоколадного слоеного торта, классического яблочного пирога до полной тарелки печенья с шоколадной крошкой и белых брауни. Эксперт Эмили Нолан покажет вам, как это делается. Очень быстро вы овладеете основами и полезными приемами.
Книга содержит более 100 рецептов выпечки, для каждого изделия дано подробное описание процесса изготовления и необходимые иллюстрации.


Ever walk past a bakery window and marvel at the assortment of cookies, tarts, pies, and cakes and wonder how they did it? Wonder no more. The secrets to creating them can now be yours. With Baking For Dummies, You'lll discover how simple (and fun!) whipping up any sort of baked good from a chocolate layer cake, a classic apple pie to a plateful of scrumptious chocolate chip cookies or black-and-white brownies actually is. The magic is in the doing and baking expert Emily Nolan shows you how. In almost no time, you'll get down to basics with easy-to-follow tips on:
Outfitting your kitchen with a baker's essentials iincluding baking pans (loaf pans, springform pans, glass vs. aluminum pie plates), food processors and blenders, bowls, measuring cups, graters, and sifters Measuring ingredients, preparing pans, working with eggs, zesting fruit, and melting chocolate Getting ready to bake, preparing your kitchen, working with recipes, and using the right equipment And once you're all set, you'll marvel at how simple creating the smallest baking masterpiece really is:
From chocolate cupcakes topped with mocha frosting to a lemon-curd cheesecake, to fluffy blueberry muffins and buttermilk biscuits From scrumptious pumpkin and chocolate cream pies and a classic cheesecake to outrageously delicious chocolate chip and oatmeal raisin cookies From a heart-warming chicken potpie to a yummy cheese souffle With over 100 recipes to choose from (including ones for soft pretzels and pizza!), eight pages of color photos, a summary cheat sheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, the book will reward, even a baking novice, with delicious results and allow you to enjoy the unending magic of baking from scratch.

Содержание (Table of Contents)

About This Book
Conventions Used in This Book
Foolish Assumptions
How This Book Is Organized
Icons Used in This Book
Where to Go from Here

Part I : Baking Essentials

Chapter 1: Bake, For Goodness’ Sake!
Knowing How to Get Started
Enjoying What You Bake
Chapter 2: Stocking Up
Leaveners: A Baker’s Best Pick-Me-Up
Fats: The Good Guys with a Bad Rap
Cocoa and Chocolate: A Chocoholic’s Dream
Add-Ins and Flavorings
Fresh Fruits
Extras That Are Nice to Have on Hand
Chapter 3: Going Over the Gear
Baking Pans
Basic Pots
Electric Tools
Other Essentials
Great Gadgets

Part II : Basic Training

Chapter 4: Understanding Your Oven
Knowing the Difference Among the Three Types of Ovens
Rack Chat
Gauging and Adjusting the Heat
Chapter 5: Basic Techniques
Measuring Ingredients
Preparing Pans
Working with Eggs
Whipping Heavy Cream
Working with Fruits
Melting Chocolate
Scalding Milk
Toasting Nuts
Chapter 6: Getting Ready to Bake
Preparing Your Kitchen
Working with Recipes
Timing It Right
Baking at High Elevations
Cleaning Up as You Go

Part III : Ready, Set, Bake!

Chapter 7: Understanding Cookies
Making Cookies like a Pro
Drop Cookies
Crispy Chocolate Chip Cookies
Chocolate Drop Cookies
Classic Oatmeal-Raisin Cookies
Everything Cookies
Chocolate-Coconut Macaroons
Butterscotch Drops
Poppy Seed Cookies
Shaped Cookies
Peanut Butter Cookies
Crisp Sugar Cookies
Lemon Cookies
Apricot-Date Half-Moons
Poppy Seed Thumbprints
Russian Tea Balls
Anisette Biscotti
Pressed Cookies
Basic Cookie Press Cookies
Rolled Cookies
Gingerbread Cookies with Royal Icing
Royal Icing
Tender Sugar Cookies
Brownies and Bar Cookies
Dense Chocolate Brownies
Black-and-White Brownies
Lemon Bars
Crunchy Granola Bars
Chapter 8: Creating Great Cakes
Butter Cakes
Light and Fluffy Yellow Cake
Marth’s Chocolate Cake
Carrot Cake
Applesauce Cake
Banana-Sour Cream Bundt Cake
Pound Cakes
Classic Pound Cake
Chocolate Swirl Pound Cake
Chocolate Cupcakes
Lemon Cupcakes
Lemon Frosting
Sponge Cakes
Angel Food Cake
Jelly Roll
Classic Cheesecake
Pumpkin Cheesecake
Lemon Curd Cheesecake
Lemon Curd
Chapter 9: Fabulous Frostings
Finding Out about Frostings
Knowing How Much to Make
Making Quick Frostings
Cream Cheese Frosting
Mocha Frosting
Basic Vanilla Buttercream Frosting
Trying Your Hand at Cooked Frostings
Sweetened Whipped Cream Frosting
Chocolate Frosting
Martha’s Sweet and Creamy Frosting
Ready, Set, Frost!
Quick Apricot Glaze
Classic Sugar Glaze
Getting Fancy with a Decorating Bag
Chapter 10: Perfect Pies and Tarts
Picking the Proper Pie Plate
Making Perfect Piecrusts
Old-Fashioned Pie Dough
Stir-and-Roll Pie Pastry
Getting Double-Crust Pie Ideas
Making Simple Pastry Edges and Decorations
Creating Tantalizing Pies and Tarts
Pumpkin Pie
You’ll-Be-Glad-You- Tried-It Apple Pie
Blueberry Pie
Cherry Crumb Pie
Pecan Pie
Chocolate Cream Pie
Banana Cream Pie
Sour Cherry-Berry Pie
Cran-Apple and Pear Pie
Making To-Die-For Tarts
Tart Lemon Tart
Wonderful Pear Tart
Troubleshooting Common Pie Problems
Chapter 11: Crisps, Cobblers, and Other Delights
Baking with Fruit
Apple Crisp
Blueberry Crunch
Delicious Baked Apples
Peach Cobbler
Custards and Puddings
Pumpkin Custard
Rich Chocolate Pudding
Chapter 12: Quick Breads, Muffins, and Biscuits
Quick Tips for Quick Breads
Amish Applesauce Bread
Banana Bread
Cranberry-Orange Bread
Sweet Chocolate Chip Pull-Apart Bread
Boston Brown Bread
Southern Corn Bread
Making the Perfect Muffin
Blueberry Muffins
Corn Muffins
Gingersnap Muffins
Lemon Poppy Seed Muffins
Biscuit Basics
Buttermilk Biscuits
Cheese Biscuits
Chapter 13: Yeast Breads
Understanding the Role of Yeast Bread Ingredients
Mixing and Kneading Breads
Encouraging Bread to Rise
Shaping and Baking the Loaves
Yeast Bread Recipes
Basic White Buttermilk Bread
Braided Egg Bread
Honey-Oatmeal Bread
Jeff’s Potato Bread
Molly’s Sweet Cardamom Rolls
No-Fail Rolls
Crescent Rolls
Fluffy Dinner Rolls
Sesame-Topped Rolls
Chapter 14: Savory Baked Goods
Cheese SoufflГ©
Chicken Potpie
Potato-Beef Potpie
Calzones and Pizzas
Make-Your-Own Pizza Dough
Broccoli and Cheese Quiche with Potato Crust
Chapter 15: Baking with Mixes and Premade Doughs
Baking with Mixes
Super Chocolate Cake
Chocolate Chip Frosting
Crazy-Good Pineapple Upside-Down Cake
Deluxe Corn Bread Casserole
Baking with Refrigerated and Frozen Dough
Super-Easy Veggie Party Pizza
Apple Turnovers
Soft Pretzels
Folded Peach and Berry Pie
Chapter 16: Low-Fat Baking
Getting the Skinny on Fat
Being Smart about Fat
Lowering the Fat in Your Favorite Recipes
Making Great-Tasting Low-Fat Recipes
Light Banana Bundt Cake
Creamy Chocolate Cheesecake
Baked Apples
Cinnamon-Almond Angel Food Cake
Apricot-Pecan Gems

Part IV : Other Important Stuff

Chapter 17: Storing Your Creations
Storing at Room Temperature
Keeping Things Cool
Chapter 18: Making the Ordinary Extraordinary
Cutting Your Baked Goods Neatly and Evenly
Presenting with Flair
Creating Quick, Spiffy Garnishes

Part V : The Part of Tens

Chapter 19: Ten Troubleshooting Tips
Cake Too Dry
Simple Syrup
Cake Stuck in Pan
Lopsided Cake
Flat Cookies
Cookies Baking Unevenly
Burning Piecrust
Lumpy Melted Chocolate
Bread Failing to Rise
Risen Dough Left Unattended
Muffins Like Hockey Pucks
Chapter 20: Ten Great Baking Sources
Chef’s Catalog
King Arthur’s Flour Bakers Catalog
Kitchen Kapers
NY Cake and Baking Distributors
Parrish Cake Decorating Supplies
: Appendix A
Glossary of Baking Terms
: Appendix B
Metric Conversion Guide

Примеры страниц (Samples)

Доп. информация:
Конвертация в PDF моя.
Иллюстрации в книге черно-белые, для отдельных изделий, где необходимы визуальные пояснения. Упоминаемых в аннотации 8 листов цветных фото я не обнаружила .-Опубликовано группой -Всем, кто остается в сидах!
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