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From a Baker's Kitchen Techniques & Recipes for Professional Quality Baking

360 Liquidations
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US $17.55
ApproximatelyRM 74.50
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Condition:
Brand New
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Located in: Gloucester, Virginia, United States
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Estimated between Wed, 13 Aug and Mon, 18 Aug to 94104
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eBay item number:335302273456

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
Intended Audience
Adults
Style
ABIS_BOOK
Brand
Da Capo Lifelong Books
ISBN
9781569243862

About this product

Product Identifiers

Publisher
Grand Central Publishing
ISBN-10
1569243867
ISBN-13
9781569243862
eBay Product ID (ePID)
43419930

Product Key Features

Edition
20
Book Title
From a Baker's Kitchen : Techniques and Recipes for Professional Quality Baking in the Home Kitchen
Number of Pages
272 Pages
Language
English
Topic
Courses & Dishes / Cakes, Courses & Dishes / Desserts, Methods / Baking
Publication Year
2004
Genre
Cooking
Author
Gail Sher
Format
Trade Paperback

Dimensions

Item Height
0.7 in
Item Weight
13 Oz
Item Length
8 in
Item Width
7 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
19
Dewey Decimal
641.7/1
Synopsis
Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sherthe first head baker of the celebrated Tassajara Bread Bakery in San Franciscocreated more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread bakingand which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.", Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher,the first head baker of the celebrated Tassajara Bread Bakery in San Francisco,created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves) and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments" equipment and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking,and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book., Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher--the first head baker of the celebrated Tassajara Bread Bakery in San Francisco--created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking--and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

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360 Liquidations

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Welcome to 360 Liquidations. Family-owned and operated, we offer a vast selection of home decor, bedding, toys, small kitchen appliances, and more at prices much lower than you can find at big-box ...
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