Baking by FlavorBook - 2002
This book develops the art, method, and concept of cultivating flavours in baking through the use of 18 primary flavouring agents, including chocolate, vanilla, apricot, and lemon. It explores how to use baking condiments, same-flavour items, and similar-flavour combinations to intensify and enrich flavours, adding depth to recipes.
Publisher: New York : J. Wiley, c2002
Branch Call Number: 641.815 Y72b 2002
Characteristics: xxi, 567 p.: ill. (some col.) ; 24 cm