the whys of cooking-1919
General:
Name: the whys of cooking-1919
Format: pdf
Size: 5.09 MB
Book:
Title: The whys of cooking
Author: Hill, Janet McKenzie, 1852-1933
Language: angielski
Year: 2025
Subjects: Cooking & Food, Nonfiction
Publisher: Dorling Kindersley Ltd
ISBN: 9780744095647
Total pages: 120
Description:
Becoming the baker of your dreams is easy-all it takes is a healthy appetite for learning and pinch of persistence!
You don’t need a pantry full of specialty ingredients and equipment to become a great baker. You’ll quickly learn in Dessert Course that mastering a few foundational skills and understanding the whys and hows of baking science is all you need.
Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching-he’s committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable.
First, you’ll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let’s say you want to make chocolate chip cookies but you only have a few tablespoons of flour left-using Ben’s Baker’s Percentages technique, you’ll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations-each one includes a flow chart so you can bake your own adventure. You’ll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination.
Above all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.
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