80 results for "Bread and Pastry Cooking Books" between $5.00 and $75.00

Author: Suas, Michel. Author: Suas, Michael. Publisher: Delmar,. Content Language: English. Book,. Hardcover: 880 pages. Weight: 6.87 lbs. Dimensions: L: 10.91 in. x W: 8.67 in. x H: 2.13 in. Comes with Illustrations.

Author: Christine Terhune Herrick, The Cooking School This is book two. The chapters of the book are as follows: Food; The Compound Foods; Meat; Fish; Milk; Eggs; Foods of Vegetable Origin; Food Estimates; The Art of Cookery; Building Fires; Soup Stock; Gravies and Sauces; Boilling; Stewing; Frying; Braising; Casseroles; Broiling; Baking; Roasting; Steaming; Mixing Batters and Fritters; Larding, Blanching, Boning; Beverages; Vegetables; Cereals; Bread; Salads; Pastry; Cake Making; Preserves; Nuts...

Pages: 348, Paperback, ECW Press

In the 1800s, many pioneers traveled across the American West. Pioneers traveling along the Oregon Trail, forty-niners in search of the California gold, and cowboys on cattle drives to the newly built railroad in Abilene, Kansas all made long treks across the vast West. This book takes a look at life along the trail, in particular, what was eaten during these long journeys. It is divided into three sections, one for each type of pioneer. After providing a bit of historical background, the focus...

This book is a scrumptious slice of Smokey Mountain and Blue Ridge hill country folklore handed down from Scotland, England, Wales, Ireland, Germany and the Cherokee Nation. In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insight that will fascinate readers everywhere.

Genre: Architecture, House + Home, Cooking + Food + Wine. Subgenre: Methods / Special Appliances, Methods + Materials, Methods / Baking, Equipment + Appliances + Supplies, History. Publisher: Prospect Books. Pages: 134. Language: English. Format: paperback. Release Date: April 18, 2011. Date Published: April 18, 2011.

Pages: 1043, Edition: 1, Hardcover, Delmar Cengage Learning

Genre: Juvenile Nonfiction. Subgenre: Cooking + Food, Technology / Agriculture, Readers / Beginner, Health + Daily Living / Diet Nutrition. Age: 4-8 years. Publisher: Weekly Reader/Gareth Stevens Pub. Pages: 24. Edition: Bilingual. Language: English, Spanish. Format: hardcover. Release Date: July 15, 2007. Date Published: July 15, 2007.

Every culture celebrates with food. And no food has a greater influence on culture, history, or religion than bread. From the unleavened matzo of Passover to the German stollen of Christmas, from the British hot cross buns baked on Good Friday to the Russian kolach baked for any special occasion, bread in its many forms brings people together, linking traditions and generations.Bread is Betsy Oppenneer's passion. A renowned cooking teacher, she has spent most of her life baking, and much of it traveling...

Genre: Cooking + Food + Wine. Subgenre: Methods / Baking. Publisher: Interlink Pub Group Inc. Pages: 319. Language: English. Format: hardcover. Release Date: October 1, 2009. Date Published: October 1, 2009.

Highest-quality pizza doughs, baguettes, hard rolls, and focaccia are within reach! Part one of this program from the Culinary Institute of America examines ingredients and equipment needed for lean doughs, demonstrates the straight-dough mixing method for lean doughs, and offers shaping and scoring techniques that will produce the best-looking breads and rolls. Part two covers the essentials of making laminated dough for use in puff pastry, Danishes, and croissants, including key ingredients and...

Book Details (Top) Format Paperback Pages 250 Publisher Chelsea Green Publishing Company Publication Date July 1999 ISBN 9781890132057 (1890132055) Cooking : Courses & Dishes: Bread Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find...

Get a great collection of Dutch oven recipes with the Field Guide to Dutch Oven Cooking. In the rich tradition of outdoor cooking in the American West, the members of the Utah-based International Dutch Oven Society have assembled a great collection of Dutch oven recipes. Remarkable breads, main dishes, and desserts representing a sampling of all-time Dutch oven favorites. Dishes to challenge the most experienced outdoor cook, as well as tried and true recipes for folks preparing their first Dutch...

More and more cooks are turning to their own gardens or to local farmers'¬" markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews...

"this assortment of muffins, quick breads, coffee cakes, tea cakes and sweet and savory spreads is designed to meet all needs for these quick and easy bake wonders."

This is a book of European tantalizing, delicious breads and soup recipes not found in Charel Scheele's first book, Old World Breads. The instructions are easy to read and follow. The introductions to each recipe are fun to read and give interesting background information about different cultures. This is a book for anyone, whether they are interested in cooking or not, as it gives a flavor of the Old Continent in our imaginations.

Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil.Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained...