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Author: Pillsbury Editors Publisher: Harvest ISBN: 1328497852 Category : Cooking Languages : en Pages : 277
Book Description
Cooks are already one step ahead when buying refrigerated dough. Using the inventive recipes here, they can re-purpose-- or hack-- that dough into creative recipes. The recipes in this book use the best tricks, tips, and shortcuts from the experts at Pillsbury.
Author: Pillsbury Editors Publisher: Harvest ISBN: 1328497852 Category : Cooking Languages : en Pages : 277
Book Description
Cooks are already one step ahead when buying refrigerated dough. Using the inventive recipes here, they can re-purpose-- or hack-- that dough into creative recipes. The recipes in this book use the best tricks, tips, and shortcuts from the experts at Pillsbury.
Author: Pillsbury Editors Publisher: John Wiley & Sons ISBN: 9780764597473 Category : Christmas cooking Languages : en Pages : 0
Book Description
Recipes, gifts, and crafts for the merriest family Christmas ever It's easy to get caught up in the planning and shopping that so often surround the busy holiday season and forget what's at the true heart of the holiday: family and friends.
Author: Paula I. Figoni Publisher: John Wiley & Sons ISBN: 0470392673 Category : Cooking Languages : en Pages : 531
Book Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author: Pillsbury Company Publisher: Wiley ISBN: 9780470397039 Category : Baking Languages : en Pages : 0
Book Description
Discover the secrets of Pillsbury Bake-Off(R) winners The Pillsbury Bake-Off(R) is a great American institution-a 60-year-old contest for real home cooks across the nation-all vying for a $1 million grand prize. For the 43rd Bake-Off(R), 100 finalists gathered to work their magic in 100 mini-kitchens set up in a single ballroom. In the end, a grand prizewinner emerged, but all of the finalists presented dishes that were amazingly simple to make . . . and simply amazing. This exciting cookbook collects all 100 of these winning recipes and profiles the inventive cooks who created them. Spanning five contest categories-Breakfast & Brunches, Entertaining Appetizers, Old El Paso(R) Mexican Favorites, Pizza Creations, and Sweet Treats-the deliciously easy recipes you'll find inside are sure to be winners with your family and friends. "Pillsbury Bake-Off(R) Winners" gives you The $1 million grand prize recipe-Double-Delight Peanut Butter Cookies, and all of the category prizewinners99 other winning recipes, including Mascarpone-Filled Cranberry-Walnut Rolls, Salmon Pastries with Dill Pesto, Mexican Pesto-Pork Tacos, Apple-Jack Chicken Pizza with Caramelized Onions, Toffee-Banana Brownies, and Blue Cheese and Red Onion Jam Crescent ThumbprintsA photo and profile of each contest finalist, along with a full-color picture of every dishA timeline of memorable moments from the 43rd contest and Fun Fact sidebars with trivia about the contestants and the contest's historyNutrition information and instructions for high-altitude baking accompanies every recipe
Author: Pillsbury Editors Publisher: Wiley ISBN: 9780470485538 Category : Cooking Languages : en Pages : 0
Book Description
The pie cookbook that's as easy as 1-2-3 With Pillsbury refrigerated pie crust, it’s easier than ever to bake delicious pies with that light and flaky golden-brown crust everyone loves. Pillsbury Easy as Pie serves up 140 mouthwatering pies of every type and stripe, from rustic treats to elegant creations, plus 80 beautiful full-color photos. You'll find comforting fruit and berry pies, creamy or chilled favorites, holiday pies and tarts and even savory pies, turnovers and quiches. There’s also simple advice on pie basics like handling the crust correctly, creating fun edges and making lattice and other easy decorative crusts treatments. No matter what your level of experience, you'll find easy recipes for delectable pies, including Perfect Apple, Fresh Strawberry and Country Rhubarb pies; Banana Cream, Fluffy Key Lime and Coffee Ice Cream pies; Cranberry-Cheesecake Tart, Pumpkin Pie and Peppermint Truffle Pie; Classic Chicken Pot Pie, Leek Quiche and even empanadas!
Author: Greg Patent Publisher: John Wiley & Sons ISBN: 0764572814 Category : Baking Languages : en Pages : 420
Book Description
"In this book, I′m embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place.
Author: C. Whan Park Publisher: John Wiley & Sons ISBN: 1119308070 Category : Business & Economics Languages : en Pages : 292
Book Description
Brand Admiration uses deep research on consumer psychology, marketing, consumer engagement and communication to develop a powerful, integrated perspective and innovative approach to brand management. Using numerous real-world examples and backed by research from top notch academics, this book describes how companies can turn a product, service, corporate, person or place brand into one that customers love, trust and respect; in short, how to make a brand admired. The result? Greater brand loyalty, stronger brand advocacy, and higher brand equity. Admired brands grow more revenue in a more efficient way over a longer period of time and with more opportunities for growth. The real power of Brand Admiration is that it provides concrete, actionable guidance on how brand managers can make customers (and employees) admire a brand. Admired brands don't just do the job; they offer exactly what customers need (enabling benefits), in way that's pleasing, fun, interesting, and emotionally involving (enticing benefits), while making people feel good about themselves (enriching benefits). Providing these benefits, called 3 Es, is foundational to building , strengthening and leveraging brand admiration. In addition, the authors articulate a common-sense and action based measure of brand equity, and they develop dashboard metrics to diagnose if there are any 'canaries in the coal mine', and if so, what to do next. In short, Brand Admiration provides a coherent, cohesive approach to helping the brand stand the test of time. A well-designed, well-managed brand becomes a part of the public consciousness, and ultimately, a part of the culture. This trajectory is the fruit of decisions made from an integrated strategic standpoint. This book shows you how to shift the process for your brand, with practical guidance and an analytical approach.
Author: Deborah Blum Publisher: Penguin ISBN: 0525560289 Category : Political Science Languages : en Pages : 370
Book Description
A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.
Author: Bruce Weinstein Publisher: Wiley ISBN: 9780470180808 Category : Cooking Languages : en Pages : 0
Book Description
Welcome to a whole new kind of cookbook. "Knowing how to cook has challenged lots of men. Women, too. What most people learn is a specific recipe: how to make this pasta sauce, or that loaf of bread. What about learning how to cook in general? And not just the 'how' but the 'how come?' That requires a technique book. "What you'll find in this book is an alphabetical list of sixty-five recipe-driven, technique-centered explications that build out into hundreds of dishes. "Armed with the knowledge of the simple mechanics of a dish, the five or so steps it takes to make it, you can walk into the market, find what's fresh (or on special), bring it home, and have dinner on the table without any worries, any overly romantic pretensions, or any cookbooks piled on the floor: fresh every time—and your way, too." —from the Introduction "The recipes are structured without being fussy and the majority are relatively easy. This is a welcome rarity, imparting a useful, innovative framework as well as the confidence to depart from it." —Publishers Weekly
Author: Pillsbury Editors
Author: Pillsbury Editors
Author: Pillsbury Editors
Author: Paula I. Figoni
Author: Pillsbury Company
Author: Pillsbury Editors
Author: 
Author: Greg Patent
Author: C. Whan Park
Author: Deborah Blum
Author: Bruce Weinstein