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Karen Mitchell,Sarah Mitchell Hansen

The Model Bakery Cookbook

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This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!
Ova knjiga je trenutno nedostupna
286 tiskanih stranica
Objavljeno prvi puta
2013
Godina izdanja
2013
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Citati

  • Menna Abu Zahraje citiralaprije 3 godine
    However, eggs have the most elasticity and emulsifying properties when at room temperature.
  • Menna Abu Zahraje citiralaprije 3 godine
    We use whole eggs most often, but sometimes the eggs are separated and the whites are beaten alone and folded into the batter to incorporate air.

    Use large grade A eggs, and make sure they are not cracked.
  • Menna Abu Zahraje citiralaprije 3 godine
    Heavy cream and whipping cream are interchangeable, but just be sure the whipping cream isn’t flavored or stabilized.

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