Bread, Pastry and Butter Making in India and the Colonies PDF Download
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Author: Miss Pearson
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 66
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Book Description
Author: Miss Pearson
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 66
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Book Description
Author: Miss Pearson
Publisher: Createspace Independent Publishing Platform
ISBN: 9781540745040
Category :
Languages : en
Pages : 60
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Book Description
This special re-print edition of "Bread, Pastry and Butter Making in India" has not been available to those interested in making butter, since it first appeared back in 1907. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on the production of butter as it was practiced in Colonial India around the turn of the century. In Part 1, which is on Indian Breads, chapters include Flour, Yeasts and Rules For Using the Same, Yeast Cakes, Bread and Cakes Made With Yeasts, Unfermented Bread and Cakes, General Rules for Baking and others. In Part 2, which details Indian Pastriees, chapters include General Hints and Standing Crusts for Raised Pies. Part 3 is devoted to buttermaking as it is practiced in India. Bread, Pastry and Butter Making in India will shed considerable light on techniques of buttermaking and baking that were utilized in India at the turn of the century, as well as on the making of breads and pastries. A truly unique little book. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Author: Hetal Vasavada
Publisher: Page Street Publishing
ISBN: 1624147755
Category : Cooking
Languages : en
Pages : 176
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Book Description
Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 586
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Book Description
Author: George Aberigh-Mackay
Publisher: IndyPublish.com
ISBN:
Category : Travel
Languages : en
Pages : 384
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Book Description
Author: Pearson & Byrde
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Aliph Cheem
Publisher:
ISBN:
Category : India
Languages : en
Pages : 312
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Book Description
Author: George Robert Aberigh-Mackay
Publisher:
ISBN:
Category : Anglo-Indians
Languages : en
Pages : 334
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Book Description
Author:
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 842
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Book Description
Author: Saee Koranne Khandekar
Publisher: Hachette India
ISBN: 9350099071
Category : Cooking
Languages : en
Pages : 300
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Book Description
OVER 40 RECIPES, INCLUDING INDIAN BREADS! There’s something undeniably pleasurable about tearing into a soft, hot naan or biting into the light puffiness of a freshly baked brioche, but have you ever thought how wonderful it might be to make them yourself? In Crumbs! Saee Koranne-Khandekar recounts her journey of becoming a bread-maker (initial blunders notwithstanding), and hand-holds the average yeast-fearing, dough-despairing home cook through the deliciously satisfying experience of literally putting bread on their tables. Bite into this book for: • the complete lowdown on the behaviour of yeast, varieties of Indian flours and their gluten strengths; • thorough guidance on techniques – from kneading and shaping to proofing and baking; • step-by-step recipes for making a variety of breads and accompaniments; • fascinating stories about the history of bread and some of the oldest, most popular bakeries across the country. Illustrated with stunning photographs, this sumptuous book is a delightful introduction to the art of making bread.
