The Bakers' Guide and Practical Assistant to the Art of Bread Making in All Its Branches PDF Download
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Author: John Blandy
Publisher:
ISBN:
Category : Baked products
Languages : en
Pages : 262
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Book Description
Author: John Blandy
Publisher:
ISBN:
Category : Baked products
Languages : en
Pages : 262
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Book Description
Author: John Blandy
Publisher:
ISBN:
Category :
Languages : en
Pages : 156
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Book Description
Author: John Blandy
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
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Book Description
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 674
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Book Description
Author: George Edward Gee
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Author: Joseph Gregory Horner
Publisher:
ISBN:
Category : English language
Languages : en
Pages : 516
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Book Description
Author: John Weild
Publisher: Andrews McMeel Publishing
ISBN: 1449435017
Category : Cooking
Languages : en
Pages : 199
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Book Description
This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker’s Guide was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author: Walter S. Hutton
Publisher:
ISBN:
Category : Mechanical engineering
Languages : en
Pages : 558
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Book Description
Author: Jim Chevallier
Publisher: Chez Jim
ISBN: 9781448667840
Category : Cooking
Languages : en
Pages : 94
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Book Description
Yes an Austrian brought the croissant to France. But it wasn't Marie-Antoinette. Half a century after her time, an Austrian officer opened a bakery in Paris which became the place to go. The Boulangerie Viennoise introduced Viennese techniques which would one day lead to the baguette, and was known for its Viennese loaves and its kipfel - small rolls in the shape of a crescent. Or, as the French say, croissant. August Zang didn't stay long - having brought "viennoiserie" to France, he went back to Vienna to found the newspaper 'Die Presse', and with it, the modern Austrian daily press. This work discusses the history of the kipfel, why two common tales about the croissant are myths, how the Boulangerie was started and its influence on French baking, and August Zang's subsequent career. This second edition includes a closer look at the rue de Richelieu in the nineteenth century and at Viennese baked goods in general, an expanded analysis of Zang's innovations and influence, a glance at the changes in bakery decor and revised overviews of the baguette and the changes in the croissant, as well as additional mentions of Zang in the American press.
Author: H. Kent Baker
Publisher: John Wiley & Sons
ISBN: 1405151919
Category : Business & Economics
Languages : en
Pages : 504
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Book Description
Designed for those who want to gain an understanding of the fundamental concepts and techniques used in financial management. An underlying premise of the book is that the objective of the firm is to maximize value or wealth. Drawing on a wealth of experience in the academic and professional worlds, the authors discuss how firms can accomplish this objective by making appropriate investment and financing decisions. Bridging the gap between financial theory and practice, the authors present fundamental concepts in an intuitive and nontechnical way, and provide numerous practical financial tips to readers. The focus is on current practice, using results from recent surveys to show the most popular techniques and approaches used by financial managers today. A range of instructor’s resources are available at the accompanying website. Visit www.blackwellpublishing.com/baker for full details.
