Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Popina Book of Baking PDF full book. Access full book title Popina Book of Baking by Isidora Popovic. Download full books in PDF and EPUB format.
Author: Isidora Popovic Publisher: Ryland Peters & Small ISBN: 9781845979652 Category : Cooking Languages : en Pages : 0
Book Description
Popina makes award-winning organic cakes, cookies, and tarts, which are sold everywhere from farmers’ markets to Harrods Food Hall Popina thrives on producing handmade, organic, additive-free sweet and savory bakes using the finest seasonal ingredients. A small team of chefs, including a former pastry chef from Le Caprice, bake their products from scratch every day. The Popina Book of Baking is a unique opportunity to make their best-loved treats in your own home. Chapters include Cookies, Biscotti & Bites, Sweet Tarts & Pies, Cakes & Muffins, Savory Straws & Bites, and Savory Tarts. There are easy, no-fuss recipes for the novice baker and seasoned cook alike, from Ginger and caramelized chile cookies and Carrot cake, to Fennel and zucchini tart and Parmesan and seed crackers.
Author: Isidora Popovic Publisher: Ryland Peters & Small ISBN: 9781845979652 Category : Cooking Languages : en Pages : 0
Book Description
Popina makes award-winning organic cakes, cookies, and tarts, which are sold everywhere from farmers’ markets to Harrods Food Hall Popina thrives on producing handmade, organic, additive-free sweet and savory bakes using the finest seasonal ingredients. A small team of chefs, including a former pastry chef from Le Caprice, bake their products from scratch every day. The Popina Book of Baking is a unique opportunity to make their best-loved treats in your own home. Chapters include Cookies, Biscotti & Bites, Sweet Tarts & Pies, Cakes & Muffins, Savory Straws & Bites, and Savory Tarts. There are easy, no-fuss recipes for the novice baker and seasoned cook alike, from Ginger and caramelized chile cookies and Carrot cake, to Fennel and zucchini tart and Parmesan and seed crackers.
Author: Nancy Robinson Publisher: Independently Published ISBN: Category : Languages : en Pages : 0
Book Description
Popina of Baking gets you baking with an easy-to-follow cake-making intro, complete with supportive step-by-step advice on choosing the perfect pan, prepping your workspace, and more. Try your hand at dozens of tasty recipes―all mixed and ready to bake in the time it takes your oven to preheat. Build your small-cake kitchen-Gather basic equipment, tools, and the ingredients you should always have on hand before you even think to hit the preheat button. Master cake-making basics-These perfect little snacking cakes are easy to make, especially with the included tips on how to prep your pans, hone your mixing technique, check for doneness, and more. Find your cake fast-Recipes are organized by main flavors, occasion, and dietary requirements, to help you satisfy your craving quickly and easily.
Author: Marie Rayner Publisher: ISBN: 9781334999093 Category : Cooking Languages : en Pages : 724
Book Description
"Award winning blogger & former personal chef Marie Rayner shares 510 recipes to cover every meal from the famous 'Full English' breakfast to late night treats of cake & biscuits. Every meal that could cross a traditional English plate is on offer, with modern favourites from around the British Isles & abroad making an appearance too." --
Author: Roulhac Toledano Publisher: Pelican Publishing ISBN: 9781589806399 Category : Biography & Autobiography Languages : en Pages : 316
Book Description
"If anyone wants to understand the fate of France in the 20th century, this is the book to read." --Arthur Herman, historian and bestselling author of How the Scots Invented the Modern World. In 1906, Fran�ois Coty became a multimillionaire within two years of creating his first perfume, the legendary La Rose Jacqueminot. In the 30 years he ruled his perfume and cosmetics kingdom, Coty became France's first billionaire, acquiring unimaginable wealth during the most devastating war in the history of Europe, World War I. Born in Corsica next door to the home where his idol and distant relative Napoleon Bonaparte was born, Coty, with his unshakable charisma, ingenuity, and of course, his incredibly sensitive "nose," revolutionized the world's fragrance and cosmetics industry. Now, for the first time, comes this stunning biography of France's fragrance king, the incredible story of the ambitions, loves, losses, and triumphs of one of the 20th century's most famed yet enigmatic entrepreneurial geniuses.
Author: Laura Amos Publisher: Legend Press Ltd ISBN: 1909039039 Category : Cooking Languages : en Pages : 195
Book Description
Indulge in elegant premium desserts with this collection of recipes from the beloved British company. The Dessert Deli is a gorgeous, mouth-watering collection of recipes, bringing luxurious desserts to the comfort of your own home. Pastry chef Laura Amos brings beautiful desserts to their rightful place: the forefront of any meal. Going beyond cupcakes, this cookbook covers the full spectrum of tasty treats: from indulgent Belgian Chocolate Mousse with Honeycomb, zingy Orange and Passion Fruit Trifle, and silky smooth Honey Crème Brûlée, to decadent Amaretto Chocolate Truffles. Learn how to adapt recipes to your liking and the importance of always using the best quality ingredients. For more than a decade, The Dessert Deli has been a highlight of the London food scene—now you too can discover the delicious experience.
Author: Apicius Publisher: Good Press ISBN: Category : Cooking Languages : en Pages : 282
Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author: Chris McDade Publisher: Artisan ISBN: 1648290612 Category : Cooking Languages : en Pages : 298
Book Description
Named one of The Best Cookbooks of 2021 by The New York Times “Excellent. . . . Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.” —Publishers Weekly TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets. Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish. Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.
Author: Felipe Furentes Cruz Publisher: Ryland Peters & Small ISBN: 1849753989 Category : Cooking Languages : en Pages : 228
Book Description
Benito's Hat aims to deliver everything that is exciting and fresh about Mexican food to the people of Britain, banishing old perceptions of heavy, greasy Tex Mex. From the beaches of Baja and Cancun to the mountains of the Sierra Madre, Mexico has an incredible variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. Benito's Hat founder, Ben Fordham, and his Mexican chef Felipe Fuentes Cruz have created a cookbook show-casing their favourite dishes from the restaurant, plus many more from Felipe's collection of authentic recipes. In this fabulous cookbook, you'll find Snacks &Starters; Soups & Salads; Main Courses; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, Benito's Hat burritos with beef birria, pico de gallo and salsa brava, tacos with sautéed prawns, garlic and paprika, refried beans with chorizo, Mexican flan and plenty of margaritas and fruit juices. Felipe Fuentes Cruz was born in Puebla, Mexico and has worked in the US, Spain and now London. While working in a Mexican restaurant in 2006, he met Ben Fordham , who had fallen in love with real Mexican food when he lived in Texas. They had the same dream of bringing great Mexican food to London and in 2008, Benito's Hat was born.
Author: Linda Civitello Publisher: John Wiley & Sons ISBN: 0470403713 Category : Cooking Languages : en Pages : 448
Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Author: Massimiliano S. Pinarello Publisher: Oxbow Books ISBN: 1785700499 Category : History Languages : en Pages : 317
Book Description
Presents the latest research in Egyptology on the theme of Ancient Egypt in a Global World This selection of 23 papers from the 15th annual Current Research in Egyptology symposium addreses the interregional and interdisciplinary theme of ‘Ancient Egypt in a Global World’. This theme works on a number of levels highlighting the current global nature of Egyptological research and it places ancient Egypt in the wider ancient world. The first section presents the results of recent excavations, including in the western Valley of the Kings and analysis of the structures, construction techniques, food production and consumption remains at Tell Timai (Thmuis) in the Delta. Part II focuses on the cross-cultural theme with papers including discussions on the presence in India of terracotta figurines from Roman Egypt; the ancient Egyptian influence of Aegean lion-headed divinities; Libyan influence in New Kingdom and Third Intermediate Period Egyptian administration and the identifcation of ancient Egyptian finds from the British countryside reported to the Portable Antiquities Scheme. The third part of the book includes current research undertaken across the world of Egyptology, including analysis of late Roman crocodile mummies though non-invasive radiographic imaging techniques and the study of infant jar-burials in ancient Egypt and Sudan to identify differences in regional socio-economic contexts and the interaction between people and local resources. The editors of this volume are all PhD candidates at University College and King’s College London
Author: Isidora Popovic
Author: Isidora Popovic
Author: Nancy Robinson
Author: Marie Rayner
Author: Roulhac Toledano
Author: Laura Amos
Author: Apicius
Author: Chris McDade
Author: Felipe Furentes Cruz
Author: Linda Civitello
Author: Massimiliano S. Pinarello