On Baking

On Baking (Update): A Textbook of Baking and Pastry Fundamentals  eBooks & eLearning

Posted by Bayron at June 12, 2016
On Baking (Update): A Textbook of Baking and Pastry Fundamentals

On Baking (Update): A Textbook of Baking and Pastry Fundamentals by Sarah R. Labensky
English | 2015 | ISBN: 0133886751 | 864 pages | PDF | 84 MB
Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts by Colette Martin
2012 | ISBN: 1615190538 | English | 304 pages | PDF | 153 MB
Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

Colette Martin, Dr. Stephen Wangen, "Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts"
ISBN: 1615190538 | 2102 | EPUB | 304 pages | 11 MB
Sesame & Spice: Baking from the East End to the Middle East

Sesame & Spice: Baking from the East End to the Middle East by Anne Shooter
English | June 1, 2015 | ISBN: 1472223608 | 256 Pages | AZW3/EPUB/PDF (conv) | 10.31 MB/9.88 MB/20.69 MB

A distinctive and original take on baking, focusing on the flavors of the Middle East, Spain, Morocco, and Eastern Europe. Cinnamon, honey, dates, almonds, apples, and pomegranate—in this stunning book of recipes, Anne Shooter has created cakes and bakes that celebrate these wonderful traditional ingredients.

Understanding Baking: The Art and Science of Baking, 3rd edition (Repost)  eBooks & eLearning

Posted by roxul at Dec. 7, 2016
Understanding Baking: The Art and Science of Baking, 3rd edition (Repost)

Joseph Amendola, Nicole Rees Smith, Nicole Rees, "Understanding Baking: The Art and Science of Baking, 3rd edition"
English | 2003 | ISBN: 0471405469, 0471444189 | 288 pages | PDF | 1 MB
Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen (repost)

Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen by Lisa Stander-Horel, Tim Horel and Arthur Schwartz
English | 2013 | ISBN: 1615190864 | ISBN-13: 9781615190867 | 288 pages | EPUB | 33 MB

Baking and Pastry: Mastering the Art and Craft  

Posted by AlenMiler at April 22, 2015
Baking and Pastry: Mastering the Art and Craft

Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (CIA)
English | Feb 17, 2015 | ISBN: 0470928654 | 1136 Pages | AZW4/PDF (True) | 65,5/61,2 MB

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated. Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts.
Great Gluten-Free Baking: Over 80 Delicious Cakes and Bakes

Great Gluten-Free Baking: Over 80 Delicious Cakes and Bakes by Louise Blair
English | Sep 20, 2010 | ISBN: 0600621839, 0600616339 | 144 Pages | EPUB/PDF (Converted) | 14.2 MB

Following a gluten-free diet doesn't have to mean missing out on delicious cakes and bakes for the two million Americans who suffer from celiac disease. Today, gluten-free ingredients such as rice flour and gluten-free baking powder are readily available, and gluten-free baking is every bit as easy as traditional baking.

Food Engineering Aspects of Baking Sweet Goods (repost)  

Posted by interes at April 30, 2014
Food Engineering Aspects of Baking Sweet Goods (repost)

Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering) by Servet Gulum Sumnu and Serpil Sahin
English | 2008-03-24 | ISBN: 1420052748 | 304 pages | PDF | 10,6 MB

Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.

The Great Scandinavian Baking Book (repost)  

Posted by interes at April 27, 2014
The Great Scandinavian Baking Book (repost)

The Great Scandinavian Baking Book by Beatrice Ojakangas and Rudy Luoma
English | 2000 | ISBN-10: 0816634963 | PDF | 318 pages | 11 MB

Beatrice Ojakangas, the author of Scandinavian Cooking and The Finnish Cookbook calls on her Scandinavian heritage and wide-ranging knowledge of Scandinavian baking to produce the definitive book on the subject. The emphasis is on ease of preparation, and all these unusual and tempting recipes will delight readers.