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Author:
Publisher:
ISBN:
Category : Austria
Languages : en
Pages : 336
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Author:
Publisher:
ISBN:
Category : Austria
Languages : en
Pages : 336
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Book Description
Author: Christine Berl
Publisher: John Wiley & Sons
ISBN: 9780471292029
Category : Cooking
Languages : en
Pages : 0
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Book Description
Professional Cooking/Baking "This book is a resource and guide for all those who did not have the joy of learning the art of baking, side by side, from a mother or grandmother." Markus Farbinger The Culinary Institute of America From the Foreword
Author: Lilly Joss Reich
Publisher:
ISBN: 9780964360051
Category : Cookery, Austrian
Languages : en
Pages : 0
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Book Description
Author: Lauren Chattman
Publisher: Storey Publishing
ISBN: 1603424393
Category : Cooking
Languages : en
Pages : 386
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Book Description
Answers questions about baking, covering topics such as ingredients, technique, freezing baked goods, storage, equipment, substitutions, oven temperature, and saving time.
Author: Michael Idov
Publisher: Macmillan + ORM
ISBN: 1429939443
Category : Fiction
Languages : en
Pages : 308
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Book Description
Light streams through the windows as the espresso machine roars; a gorgeous, rich scent fills the air; and witty conversation unspools over the porcelain cups. That's the café dream. Mark and Nina are about to experience the reality. Determined to re-create the perfect Viennese coffeehouse, they descend on New York's gritty but hip Lower East Side to educate the locals on authentic café culture. Soon Mark and Nina are in a downward spiral that will strip them of money, friends, sex life, status, shelter, and, finally, sanity—and offer salvation through something they have never experienced: disaster. Inspired by the author's own coffeehouse hell, Ground Up is a sharp and funny portrait of a New York constantly reinventing itself, and a surprisingly tender story of falling out of love and back in it again.
Author: Dietmar Fercher
Publisher: Skyhorse Publishing Inc.
ISBN: 1616083999
Category : Cooking
Languages : en
Pages : 273
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Book Description
Recreate the romantic Viennese café-patisserie with delectable variations of strudels, tortes, cookies, parfaits, and more. Whether it's delicious esterhazyschnitten (meringue slices with buttercream filling), fluffy schaumrollen (puff pastry rolls filled with soft vanilla meringue), or classic Bundt cake, these desserts represent the finest of Austrian cuisine. Viennese pastry chef Dietmar Fercher offers 180 of his irresistible recipes, photographed by Konrad Limbeck with mouth-watering results. Delve into the history behind each scrumptious dessert, enjoy personal anecdotes from the chef, learn baking tips that show you how to make different types of dough from scratch, and make use of recipes for basic sauces, creams, and cake bases. Channel your inner Viennese chef and whip up traditional desserts with a modern twist, such as rhubarb strudel with almond sauce, bilberry cookies, strawberry cream schnitten, topfen cream torte, plum parfait, and pistachio roulade. These sophisticated and diverse desserts, which are divided into warm and cold offerings, will satisfy any palate. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: Shirley O. Corriher
Publisher: Simon and Schuster
ISBN: 1416560831
Category : Cooking
Languages : en
Pages : 546
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Book Description
The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.
Author: Linda Amster
Publisher: Macmillan
ISBN: 9780312290931
Category : Cooking
Languages : en
Pages : 648
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Publisher Description
Author: Kate McIntyre
Publisher: Macmillan
ISBN: 9780312335427
Category : Travel
Languages : en
Pages : 596
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Book Description
Completely revised and updated, Let's Go: Austria and Switzerland is your insider's guide to the Alpine countries. Our forty-five years of travel savvy deliver must-have tips and insights--from listings for regional festivals and arts events to a guide to eating Swiss fondue. This edition features expanded coverage of skiing, hiking, biking, and extreme sports. Brand-new features, updated political and current events coverage, and more listings for study abroad and volunteer opportunities help you connect to Austrian culture and make a difference. Whether you'd rather listen to the ethereal song of the Vienna Boys' Choir or the shouts of leather-clad wrestlers at Schwingfest, Let's Go can take you there.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 372
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Book Description
