Name: Baked Elements: Our 10 Favorite Ingredients (en Inglés)
SKU: 9094371
Price: 463.16 MXN
Availability: InStock
Author: Lewis, Matt ; Poliafito, Renato ; Rupp, Tina
ISBN: 9781584799856

portada Baked Elements: Our 10 Favorite Ingredients (en Inglés)

Baked Elements: Our 10 Favorite Ingredients (en Inglés)

Formato

Libro Físico

Autor

Matt Lewis

Renato Poliafito

De… (fotógrafo)

Tina Rupp

Editorial

Stewart, Tabori, & Chang

Idioma

Inglés

N° páginas

224

Encuadernación

Tapa Dura

Dimensiones

23.9x22.9x2.8 cm

Peso

1.09 kg.

ISBN

1584799854

ISBN13

9781584799856

Categorías

Recetas y cursos de cocina: postres
Panes y elaboración de pan

Baked Elements: Our 10 Favorite Ingredients (en Inglés)

Matt Lewis (Autor) · Renato Poliafito (Autor) · Tina Rupp (De… (fotógrafo)) · Stewart, Tabori, & Chang · Tapa Dura

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Reseña del libro "Baked Elements: Our 10 Favorite Ingredients (en Inglés)"

In their third cookbook, Baked Elements: Our 10 Favorite Ingredients, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients--from peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favorite elements--chocolate, for instance, or bananas--baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers. Complete with the signature stories and commentary that fans adore, chapters also include feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie. Praise for Baked Elements: "From the writers of my favorite baking books of all time, a must-own for any baking enthusiast." --Zoe Deschanel "Lewis and Poliafito approach their recipes with enthusiasm and dedication." --Boston Globe "It's official. I'm a goner. I love this cookbook. . . . While many restaurant pastry chefs around the country are out there pushing the envelope and falling off the cutting edge adding savory ingredients to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approachable and delicious baked creations to satisfy any craving." --Austin Chronicle "Nobody, nobody has a better grasp on the kinds of recipes that make people happily gum up the pages of a book with cookie dough or retire their grandmother's famous recipe for cinnamon rolls (because it didn't include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams." --Deb Perelman, creator of Smitten Kitchen "Not a page goes by without some personal anecdote, tip, or bit of advice that makes every recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layout that makes finding old favorites easy and choosing new treats a breeze." --Serious Eats