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La Varenne Pratique Part 4, Baking, Preserving & Desserts


La Varenne Pratique Part 4, Baking, Preserving & Desserts

La Varenne Pratique Part 4, Baking, Preserving & Desserts

La Varenne Pratique: Part 4, Baking, Preserving & Desserts by Anne Willan
English | 16 Sept. 1989 | ISBN: 099113463X | 727 Pages | AZW3/MOBI/EPUB/PDF (conv) | 122.05 MB
Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide.


The ebook edition is divided into four parts: Part 1, The Basics covers Herbs, Spices, Flavorings, Stocks & Soups, Sauces, Milk, Cheese & Eggs and Fats & Oils; Part 2, Meat, Poultry & Fish covers Fish, Shellfish, Poultry & Game Birds, and Meat & Charcuterie; Part 3, Vegetables, Pasta & Grains covers Vegetables, Mushrooms, Grains & Legumes and Pasta; and Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts

& Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Every chapter offers an overview of the food covered and explains how to choose, prepare, store, cook and present it. Recipes are included wherever an important cooking technique requires a specific example - carefully chosen not only to illustrate a particular dish but to illuminate a way of cooking. Included in each part is a guide to cooking equipment, a glossary of culinary terms and the original reference bibliography. The print edition's original, extensive food grouping and step-by-step groundbreaking photography has been digitized and continues to clearly illustrate the topics and techniques covered in the text. Comprehensive, authoritative and practical, La Varenne Pratique, Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Master baking everything from bread, pastry, cookies, and cakes to chocolate work and candy making. Learn cake-making techniques from layering to fondants and icing as well as making ice-cream and sorbet. It even includes a primer on preserving and freezing foods with instructions on how to make your own jellies and jams.

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La Varenne Pratique Part 4, Baking, Preserving & Desserts


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