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Author:
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 788
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Book Description
Author:
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 788
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Book Description
Author: William Cahn
Publisher: Simon & Schuster
ISBN:
Category : Business & Economics
Languages : en
Pages : 372
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Book Description
Author: Dave Hoekstra
Publisher: Chicago Review Press
ISBN: 1613738234
Category : Travel
Languages : en
Pages : 466
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Book Description
The Camper Book will captivate all those who dream of waving good-bye to the rat race from the window of their own moveable home, be it a camper, RV, travel trailer, camper van, or tiny camper. Not just for placid retirees anymore, camper culture has sprung up among simplicity-seeking millennials, retro-loving "glampers," sports and movie stars, aging hippies, contract workers, "road-schoolers," and others. Award-winning journalist Dave Hoekstra hit the road in his own custom camper van, named Bluebird, to explore the history, culture, subcultures, and future of camper life. Traveling and talking his way through US campsites, RV parks, landmarks, and communities, Hoekstra draws out revealing stories from all walks of life—from Americans who are downsizing material goods while upsizing spiritual pursuits to RV enthusiasts such as Grammy-winning singer-songwriter John Prine and Chicago Cubs manager Joe Maddon. A modern-day Studs Terkel, Hoekstra provides a delightful mix of oral history, in-depth reporting, and practical information, while photographer Jon Sall's beautiful color photographs illuminate the unique people, places, and rigs that typify camper life.
Author: Emil Braun
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 480
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Book Description
Author: J. Thompson Gill
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 396
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Book Description
Author: Iain Davidson
Publisher: Elsevier
ISBN: 0443241031
Category : Technology & Engineering
Languages : en
Pages : 322
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Book Description
Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company. - Describes the process and equipment needed for cookie and biscuit making - Includes protocols for baking, potential issues, and how to resolve them - Covers ingredients, dough mixing, dough forming, lamination, baking, and packaging - Explores reducing gas consumption with a heat recovery system - Provides practical information for applications, including protocols, equipment, and case studies
Author: Glyn Barry Sykes
Publisher: Academic Press
ISBN: 0128206136
Category : Technology & Engineering
Languages : en
Pages : 250
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Book Description
Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets. All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. - Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies - Presents practical recipes as the basis for development of products using locally available ingredients and production equipment - Provides insight from long experience in the baking industry world-wide
Author: Roy Blount
Publisher: Open Road Media
ISBN: 1480471909
Category : Humor
Languages : en
Pages : 357
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Book Description
DIVDIVAn indispensible guide to southernness from revered humorist and unapologetic curmudgeon Roy Blount Jr./divDIV When a simple-talking, peanut-warehousing, grit-eating Southern Baptist Cracker got himself nominated for president of the United States in 1976, it set Roy Blount Jr. to thinking—about the South, about southerners, and about southernness. The result is a collection of savagely funny and insightful takes on redneck heaven, whiskey, blood, possums, and a great number of other things./divDIV Blount turns his gimlet eye on his Dixie home, and in the process, he clears up long-held misconceptions (and creates new ones) about the people who reside below the Mason-Dixon line. Crackers delivers classic Blount, whether you are a proud southerner or a clueless Yankee./divDIV/div/div
Author: Kristin Hoffman
Publisher: Mango Media Inc.
ISBN: 1642506591
Category : Cooking
Languages : en
Pages : 394
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Book Description
Learn Pastry Recipes from Professional Cook Baker Bettie “I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”―Gemma Stafford, chef, author, and host of Bigger Bolder Baking #1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies Do you find baking difficult, or are you just not sure how it works? This cookbook is your new go-to baking book full of pastry recipes and more. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. But with professional cook Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book is like a lifetime’s worth of baking classes. This baking book lays a foundation of basic baking skills and tools for mastering cake, cookie, pie, and pastry recipes that are sure to boost your baking confidence. Learn top tips from a professional cook. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking classes guide. This baking book goes beyond the recipe by teaching the science behind baking, from measurements, techniques, and step-by-step processes, to directions on how to use base recipes to create endless drool-worthy baked goods. This book ensures that you are able to tackle any baking task, such as pastry recipes, making cakes, baking pies, making cookies, and cake decorating with confidence! In this baking book, learn more about: The science of baking from a professional cook Foundational baking techniques and mixing methods How to bake from scratch How master formulas are used to bake a ton of delicious and easy recipes! If you enjoyed books like Beginner's Baking Bible, Small Batch Baking, or Nadiya Bakes, you’ll love Baker Bettie’s Better Baking Book!
Author: Duncan Manley
Publisher: Elsevier
ISBN: 1855736268
Category : Technology & Engineering
Languages : en
Pages : 200
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Book Description
Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. - Take advantage of over thirty years of industry experience - Compare your recipes with over 150 included in this book - improve, refine and experiment - Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate
