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HomeCooking, Food & Wine › Baking
Edition: 1st
Publication date: 1997
Price: $179.95

Review Mediterranean basin cooking: 50 centuries of diverse cuisines : fresh, natural, healthy / The Formica Co:


Publication date: 1995-11
Dewey code: 641
Price: $16.95

Review Best of All Family Baking / Mount Ivy Pr:


Edition: 2nd
Publication date: 1999-01

Review Family Home Preparedness / Not Avail:


Publication date: 1976

Review Cuisine micro-ondes / Quinze : distributeur, Messageries internationales du livre:


Publication date: 1992-06

Review Food Labelling Data for Manufacturers / Royal Society of Chemistry:


Review Ward Lock Ltd  / Mrs. Beeton's Book of Cookery and Household Management Edition: Rev Sub
Publication date: 1992-09
Dewey code: 641.5941
Price: $65.00

Review Mrs. Beeton's Book of Cookery and Household Management / Ward Lock Ltd:


Publication date: 1995

Review Favorite fish & seafood recipes / Pinegrove Pub:


Publication date: 1993

Review Heritage cooking / Cookbook Publishers:


Publication date: 1980-06
Dewey code: 641.1
Price: $27.00

Review You Are What You Eat / Borgo Pr:


Review Rum Runner Press  / The Rum Experience, Collector's Edition Publication date: 2001-03
Price: $99.99

Review The Rum Experience, Collector's Edition / Rum Runner Press:

A complete rum reference guide, this book covers: 492 Rums from 46 Countries, 143 Distilleries and Blenders, 231 Drink Recipes, 39 Food Recipes, 382 Pictures and illustrations, Rum Competition Results, Tasting notes, Comprehensive Index and Bibliography. The book has 226 pages of photography and illustrations. The perfect gift for those already passionate about their drink. A perfect coffee table book.

Review Formac Publishing Company Limited  / Patisseries: Sweet And Delicious Recipes from Great Canadian Pastry Chefs Publication date: 2005-06-30
Dewey code: 641.865
Price: $19.95

Review Patisseries: Sweet And Delicious Recipes from Great Canadian Pastry Chefs / Formac Publishing Company Limited:

To-die-for recipes from the best bakeries, patisseries and chocolatiers in CanadaEveryone loves a sweet treat, either as dessert or as accompaniment to tea or coffee. All across Canada, in distinctive local patisseries, chocolatiers and cafés one can find unique pastries, cakes, tortes and tarts, usually the work of an accomplished pastry chef. This book brings together their artistry, presenting recipes for home cooks along with colour photographs of the desserts and the establishments. From Julien's Bakery in Halifax, there is a recipe for Tiramisu the chef at Kinki's (Ottawa) shares Ginger Lemon Tart. Chocolate lovers will fall for Chocolate Obsession with Raspberry Coulis from Sweet Obsessions in Vancouver and Chocolate Truffle Cake from Herald Street Café in Victoria. Cashew Tarts with White Chocolate Truffle Cream from Dufflet Pastries (Toronto) are almost too good to be true. The selection includes a wide range of baked delights, including some homestyle basics, such as gingerbread and date squares, as well as some innovative, gourmet treats, all set out in easy-to-follow recipes.

Review HIll Street Press  / Bevelyn Blairs Everyday Cookies Publication date: 2003-03
Dewey code: 641.8654
Price: $17.95

Review Bevelyn Blairs Everyday Cookies / HIll Street Press:

Bevelyn Blair's Everyday Cookies Bevelyn Blair Featured on QVC, legions of Bevelyn Blair's fans have long clamored for her sought-after cookie, pie, and cake recipes, often having learned about her by word of mouth buzz. She regularly corresponds with master chefs and everyday bakers from around the world, dishing up helpful advice and new recipes for her nonpareil baked goods. Sharing advice about baking has become her lifetime mission as demonstrated through her now-classic books Bevelyn Blair's Everyday Cakes and Bevelyn Blair's Everyday Pies. Now, this quintessentially Southern baker turns her attention to cookies and gives us a collection of over 350 recipes including ones ranging from the dressiest bar cookie to the easiest drop cookies. Whether it's for a workday, weekend, or special occasion, Bevelyn's time-tested recipes remind us how fun home baking can be. Bevelyn Blair's Everyday Cookies is a classic reference that no kitchen library should be without, the only cookie cookbook you will ever need!.

Publication date: 1981

Review Le vin se met a table / Editions M. Valtat:


Publication date: 1992

Review The lady is coming to dinner / Cresset Press:


Review B.Dutton Publishing (A Division of Squires Kitchen Magazine Publishing Ltd.)  / Starting a Cake Decorating Business from Home Publication date: 2003-12-31
Dewey code: 158
Price: $26.85

Review Starting a Cake Decorating Business from Home / B.Dutton Publishing (A Division of Squires Kitchen Magazine Publishing Ltd.):


Edition: Originalausg
Publication date: 1989

Review Kuchen-Lexikon fur Feinschmecker: Kulinarische Fachausdrucke von A-Z (Heyne Kochbucher) / Heyne:


Publication date: 1980

Review Souper bowl of recipes / Northwoods Press:


Publication date: 1979-01-01

Review The Christmas Cookbook: Great Canadian Recipes / Lorimer:


Publication date: 1976

Review Sauce qui veut: 358 recettes de sauces pour tous les plats / Editions Quebec/Amerique:


Review CRC  / Bread Staling (Crc Series in Contemporary Food Science) Creator: Yael Vodovotz
Edition: 1
Publication date: 2000-09-28
Dewey code: 664.7523
List Price: $179.95
Price: $226.70

Review Bread Staling (Crc Series in Contemporary Food Science) / CRC:

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.

Browse Baking:

Models & Brands:
Mediterranean basin cooking: 50 centuries of diverse cuisines : fresh, natural, healthy, Best of All Family Baking, Family Home Preparedness, Cuisine micro-ondes, Food Labelling Data for Manufacturers, Mrs. Beeton's Book of Cookery and Household Management, Favorite fish & seafood recipes, Heritage cooking, You Are What You Eat, The Rum Experience, Collector's Edition, Patisseries: Sweet And Delicious Recipes from Great Canadian Pastry Chefs, Bevelyn Blairs Everyday Cookies, Le vin se met a table, The lady is coming to dinner, Starting a Cake Decorating Business from Home, Kuchen-Lexikon fur Feinschmecker: Kulinarische Fachausdrucke von A-Z (Heyne Kochbucher), Souper bowl of recipes, The Christmas Cookbook: Great Canadian Recipes, Sauce qui veut: 358 recettes de sauces pour tous les plats, Bread Staling (Crc Series in Contemporary Food Science)

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