Bake Class Step-By-Step
Murdoch Books (Verlag)
978-1-911668-31-2 (ISBN)
Whether you're a beginner or already baking with confidence, Anneka will guide you through a unique step-by-step lesson sequence to help you master the 10 fundamental mixing methods that provide the foundation for all baking recipes. This must-have reference features over 90 sweet and savoury fail-safe recipes that will build your know-how and confidence in a progressive and practical way, and help you become the baker you want to be.
Anneka Manning, creator of the face-to-face and online baking school BakeClub, is an Australian baking and cooking authority with over 30 years' experience in the industry. A warm and generous communicator and educator, she has worked as an author, food editor, consultant, teacher and publisher on magazines, newspapers and books, including Gourmet Traveller, Good Taste and The Australian Women's Weekly. Her books include BakeClass and Mastering the Art of Baking. In her classes, Anneka specialises in teaching not only the 'how' but also the 'why' of baking, giving home cooks the know-how, understanding and skill to bake with confidence and success every time. She also hosts the unique six-month Make Me a Baker program, the only baking course of its kind currently available in Australia. Anneka is passionate about bringing real baking into Australian homes and inspiring home cooks with deliciously simple recipes that are relevant to their lives. She believes that baking is something to be valued and, most importantly, shared. Her ultimate goal is to connect home cooks with the magic of baking and, through this, the people they love. "Baking can enrich people's lives on so many levels and connect them with the people they love. It warms the heart and feeds the soul. Baking is love made edible."
Part 1 Before You Bake
Part 2 Lessons & Recipes
Lesson 1 The Measure & Mix Method
Lesson 2 The Measure & Beat Method
Lesson 3 The Folding Method
Lesson 4 The Mixing in a Food Processor Method
Lesson 5 The Creaming Method
Lesson 6 The Rubbing-in Method
Lesson 7 The Whisking Egg Whites Method
Lesson 8 The Whisking Egg Whites & Sugar Method
Lesson 9 The Whisking Eggs & Sugar Method
Lesson 10 The Kneading Method
Why is homemade best?
| Erscheinungsdatum | 30.06.2021 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-911668-31-5 / 1911668315 |
| ISBN-13 | 978-1-911668-31-2 / 9781911668312 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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