Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More - Softcover
Synopsis
Dikla Levy Frances, creator of One Sarcastic Baker, has the answer for every baker whose cake deflates, whose cupcakes are too dense or whose cookies come out dry and overbaked instead of chewy--and they don't know why. <p/>Baking is essentially chemistry in the kitchen, and Dikla removes the mystery of that chemistry with her easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe, how they combine and interact together and most importantly, how to use the correct temperature and ingredients to get incredible results, every time. <p/>She pairs this instruction with easy to follow recipes that readers will use to take their baking to the next level. Learn how to use butter to create a perfectly fluffy and tender cake texture with Almond Chocolate Pound Cake, and create the perfect pie and pie crust with a Rustic Savory Galette. Readers will even learn the best temperature to use to tackle notoriously-tricky treats with her Pistachio Orange Blossom Madeleines. <p/>With these 50 recipes, you don't have to be a scientist to understand how to craft the perfect baked good.
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About the Author
Dikla Frances is the creator of One Sarcastic Baker. She's been featured on the feedfeed and The Nosher, amongst other blogs. She lives in North Carolina with her family.
"About this title" may belong to another edition of this title.
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Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More
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Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More
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Baking Science : Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More
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Baking Science Format: Paperback
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Baking Science (Paperback)
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Page Street Publishing Co., Essex, 2022
ISBN 10: 1645674541
ISBN 13: 9781645674542
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Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. Dikla Levy Frances, creator of One Sarcastic Baker, has the answer for every baker whose cake deflates, whose cupcakes are too dense or whose cookies come out dry and overbaked instead of chewy-and they don't know why.Baking is essentially chemistry in the kitchen, and Dikla removes the mystery of that chemistry with her easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe, how they combine and interact together and most importantly, how to use the correct temperature and ingredients to get incredible results, every time.She pairs this instruction with easy to follow recipes that readers will use to take their baking to the next level. Learn how to use butter to create a perfectly fluffy and tender cake texture with Almond Chocolate Pound Cake, and create the perfect pie and pie crust with a Rustic Savory Galette. Readers will even learn the best temperature to use to tackle notoriously-tricky treats with her Pistachio Orange Blossom Madeleines.In these 50 recipes, you don't have to be a scientist to understand how to craft the perfect baked good.This book will contain 50-60 recipes and photos. "Dikla Frances outlines the essential components of baking-- texture, ratio, temperature, stabilizing ingredients and moistening ingredients--and shows readers how to combine them to create the perfect versions of any baked good they want, including cakes, pies, breads, breakfast bakes, cookies, etc."-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781645674542
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Baking Science : Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More
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Baking Science Format: Paperback
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Baking Science
Published by
Page Street Publishing Co., US, 2022
ISBN 10: 1645674541
ISBN 13: 9781645674542
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Seller: Rarewaves USA, OSWEGO, IL, U.S.A.
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Paperback. Condition: New. Dikla Levy Frances, creator of One Sarcastic Baker, has the answer for every baker whose cake deflates, whose cupcakes are too dense or whose cookies come out dry and overbaked instead of chewy-and they don't know why. Baking is essentially chemistry in the kitchen, and Dikla removes the mystery of that chemistry with her easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe, how they combine and interact together and most importantly, how to use the correct temperature and ingredients to get incredible results, every time. She pairs this instruction with easy to follow recipes that readers will use to take their baking to the next level. Learn how to use butter to create a perfectly fluffy and tender cake texture with Almond Chocolate Pound Cake, and create the perfect pie and pie crust with a Rustic Savory Galette. Readers will even learn the best temperature to use to tackle notoriously-tricky treats with her Pistachio Orange Blossom Madeleines. In these 50 recipes, you don't have to be a scientist to understand how to craft the perfect baked good. This book will contain 50-60 recipes and photos. Seller Inventory # LU-9781645674542
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Baking Science: Foolproof Formulas to Create the Best Cakes, Pies, Cookies, Breads and More
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