Betty Crocker Baking Basics

Recipes and Tips to Bake with Confidence

Betty Crocker (Autor)

Buch | Hardcover

272 Seiten

2009
John Wiley & Sons Ltd (Verlag)
978-0-470-28661-6 (ISBN)

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It's hard to beat the taste of fresh-baked goods hot out of the oven. From muffins, breads, and pizza to cookies, bars, pies, and cakes, they're the perfect foods to share with family and friends. But for people who didn't grow up baking, getting a handle on the basics can seem intimidating.

Not just a recipe book, Betty Crocker Baking Basics is a one-stop beginner's guide for new bakers, with friendly easy-to-follow directions, 360 photos, features and lots of tips designed to make baking feel easy and fun. BC Baking Basics is the companion title to Betty Crocker Cooking Basics 2e, which will be release in Fall 08, with the same lay-flat wiro format and price point. The titles features 90 simple and popular baked goods, including Lemon Bars, Peanut Butter Cookies, Tres Leches Cake, Red Velvet Cupcakes, Fresh Apple Pie, Three-Berry Tart, Banana Bread, Cornbread, Almond-Poppy Seed Muffins, Pizza Dough, Four-Grain Batter Bread, Strawberry Shortcake, Hot Fudge Sundae Cake, Fresh Peach Cobbler, Molten Chocolate Cake, Best-Ever Lemon Meringue Pie, and Creme Brulee. Design and voice appeals to today's young bakers: Up-to-date information and photos cover contemporary topics like the best equipment to buy (as well as a "wish list" for people who want to buy a few special tools). Features like "What Went Wrong" maintain a casual approach to baking designer to appeal to new bakers looking more to bake as a fun activity to enjoy with friends or with your kids.
The conversational tone will sound more like a sister or a friend rather than Mom. 360 color photos include 90 beauty shots and 270 how-to and ID shots. Every recipe will have a finished photo and a how-to shot. Special baking features employ how-to photos and tips to cover basics baking techniques such as frosting and decorating a cake, rolling out pie crust, and kneading and shaping bread dough.

Introduction: Let's Start Baking. Chapter 1: Cookies and Bars. Chapter Introduction: Cookies and Bars. Chapter 2: Cakes. Chapter Introduction: Cakes. Chapter 3: Pies and Tarts. Chapter Introduction: Pies and Tarts. Chapter 4: Quick Breads. Chapter Introduction: Quick Breads. Chapter 5: Yeast Breads. Chapter Introduction: Yeast Breads. Chapter 6: Desserts. Chapter Introductions: Desserts. Chapter 7: You Can Bake It. Chapter Introduction: You Can Bake It. Helpful Nutrition and Cooking Information. More Baking Basics and Beyond. Metric Conversion Guide. Index.

Zusatzinfo	Illustrations
Verlagsort	Chichester
Sprache	englisch
Maße	241 x 255 mm
Gewicht	1082 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-470-28661-X / 047028661X
ISBN-13	978-0-470-28661-6 / 9780470286616
Zustand	Neuware