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NEW ARRIVAL Bil Hana Wel Shifa
Osama El-Sayed
El Sage Publishing
LE 100
Bil Hana Wel Shifa or "Bon Appetit" is Chef Osama El-Sayed's first cookbook. Inspired by the requests of many of the 40 million viewers of his global television audience, Chef Osama's book bares the same name as his previous popular cooking show. From the cover to the last colorful page, Chef Osama presents the ingredients and methods of preparation in a simple, easy to follow text and page layout. With more than 250 recipes (International & Middle Eastern), Bil Hana Wel Shifa - will certainly become every reader's primary reference, whether an experienced chef or just a beginner in the kitchen. Each recipe is presented in a format that includes an appetizing, full-color, photograph illustrating a serving suggestion. Meal planning and menu suggestions feature Chef Osama's personal recipes, as well as traditional dishes such as Ramadan and Christmas favorites. The book is a concise summing up of many discussions with Arab housewives, along with many tips from travels to Arab countries. Chef Osama brilliantly worked out the balance between his professional culinary experience and how to simply apply it at home.
NEW ARRIVAL El-Halawiyat El-Sharqiya
(Sweets of Arabia)
Osama El-Sayed
El Sage Publishing
LE 80
Unlike many parts of the world, where a good dessert is the natural conclusion to a
good meal, Arabian desserts are treats that are meant to stand alone. "We often enjoy them in the mid-afternoon with a small cup of fresh mint tea, and have built some of our fondest memories from just such occasions," Chef Osama says.
Most of the ingredients used in the recipes of this book are readily available in supermarkets. Some of the more traditional Arabian ingredients - such as Konafa (shredded pastry), Qeshta (clotted cream*), and rose petal jam - can be found in Middle Eastern markets or online. Clarified butter and sugar syrup are particularly essential to the crisp texture and rich flavor in many Arabian sweets, and should not be substituted or used sparingly. Most importantly, don't skimp when it comes to ingredients; according to Chef Osama, these sweets are supposed to be unapologetically rich and aromatic. For the best results in all recipes, use only the best quality ingredients you can find.
In this bilingual book (English/Arabic) with over 70 recipes with photos and step-by-step illustrations, Chef Osama shares many of the secrets he has learned in making Arabian pastries throughout the years. He embraces many of the traditional characteristics of these sweets, and adds some new twists to old classics They are meant to be savored in small quantities where every little bite bursts with dense, sweet flavor. Each cookie, cake, and confection included in the book provides a taste pleasure sure to rest in your memory for years to come.
NEW ARRIVAL Ma'a Osama Atyab
Osama El-Sayed
El Sage Publishing
LE 120
Ma'a Osama Atyab
This book is not only for those who want to prepare a dish, but also for those who love the sheer joy of cooking. Ma'a Osama Atyab sheds light on how to enjoy the taste of different types of food and how to enjoy the process of cooking itself. The book also sheds light on how we eat and how to fall in love with preparation of food in all its stages. It presents beautiful features of the aesthetics of cooking.
All recipes have been test cooked. The book covers all, from the presentation techniques that please the eyes, to the techniques in unfolding the spicy aroma of Middle Eastern cooking. Easy, step-by-step methods, with useful tips and a glossary of terms is included. Quick icons on the top of each recipe will help the reader to find the recipes suitable to his or her needs such as "low calories", "fiber-rich", "vegetarian", "fast & easy", etc. The book contains an illustrated index in both Arabic and English of many items that are frequently used in cooking, including spices, herbs, grains and nuts, as well as an illustrated index of kitchen tools.
NEW EDITION On Baking
Sarah Labensky, Priscilla Martell and Eddy van Damme
Pearson Prentice Hall, 2nd Edition
LE 285
Winner of the 2004 Gourmand World Cookbook Awards, On Baking is a textbook of Baking and Pastry fundamentals. This second edition is the most authoritative contemporary introduction to baking and pastry arts, with advanced coverage of baking principles and advanced decorating and confectionary techniques. Lavishly illustrated and well written, On Baking emphasizes an understanding of bakeshop fundamentals, reinforcing each technique with companion recipes and illustrations. The expanded chapters cover basic skills such as quick breads, cookies and pies, as well as advanced preparations such as laminated doughs, European-style tortes, chocolates and showpieces. This new edition of On Cooking will inspire readers' creativity with over 900 photographs and illustrations and 700 recipes. A reference book that students and professionals will turn to again and again.
Rose's Heavenly Cakes
Levy Beranbaum
Published by Wiley
LE 340
From the author who brought the public the iconic Cake Bible, comes yet another fantastic book dedicated to the
delightful world of cake making! This book is an essential companion for anyone who loves to bake. Illustrated
throughout with stunning full-color photography and detailed step-by-step explanations, Rose's Heavenly Cakes Rose offers
recipes for some of the most delicious cakes ever: butter and oil cakes, sponge cakes, flourless cakes and
cheesecakes, the myriad of sweet and creative ideas provided is spectacular.
Betty Crocker Cookie Book
Betty Crocker
Published by Wiley
LE 240
Betty Crocker Cookie Book contains over 240 delicious recipes from the simple classics to contemporary treats. To
ensure great results every time you bake, this book is packed full of helpful guidelines for just-learning and
experienced bakers alike. Clear how-to directions and illustrations acquaint you with various cookie-making
techniques, including the easiest decorating ideas. Check out the section on cookie cures for troubleshooting
any cookie problem you may encounter and solving it.
Great Cookies
Carole Walter
Published by Clarkson Potter
LE 225
Packed with more than 200 delectable recipes and more than 150 tantalizing photographs, Great Cookies skillfully and joyfully answers the call for a colorful, all-inclusive cookie book. Drop cookies, bar cookies, piped, pressed and rolled. Great Cookies covers every conceivable method for baking these tasty confections. In the more than thirty years that she has studied and taught baking, Walter has cataloged a wealth of helpful tips and troubleshooting hints that for the first time are gathered in one collection.
With guidelines for measuring and substituting ingredients, storing and freezing, recapturing that fresh-from-the-oven flavor, decorating, even gift-wrapping and shipping, Great Cookies addresses all the basics and more. This ultimate guide is rounded out with authoritative information on ingredients, equipment, and the foolproof techniques for which Walter is known, including the essential "Secrets To" hints for every type of cookie.
The Big Book of Baking
Love Food Series
Published by Parragon
LE 180
The Big Book of Baking is your essential guide to baking perfection and deserves a place in every cook's kitchen. It includes over 140 recipes for all tastes and occasions. You'll find recipes for a huge variety of delicious cakes and bakes, including luscious gateaux, tempting tray bakes, scrumptious cookies, mouth-watering muffins, irresistible pies, appetizing breads and many other tantalizing treats, both sweet and savory. Each recipe is illustrated with an inspiring full-color photograph of the finished dish. All you need to do is stick to the easy-to-follow instructions for perfect results every time. If you're just a beginner, you'll find that the comprehensive introduction is packed with invaluable information to get you started, not to mention some useful tips for making cakes, biscuits, pies, pastries and breads to help you along the way.
Crust and Crumb, Master Formulas for Serious Bread Bakers
Peter Reinhart
Published by Ten Speed Press
LE 120
Given the necessary knowledge, formulas and confidence, anyone can make world-class bread. Multiple James Beard award winner and distinguished instructor at the Johnson and Wales University in North Carolina, Peter Reinhart will show you how.
Reinhart has been a leader in America's artisanal bread movement for over fifteen years, and in this seminal work he reveals the boundless possibilities of the crust and the crumb, bread's heart and soul. The best bread has many layers of complexity, and here you'll find the source of such intricate flavor and texture: slow-rise fermentation. In the process of explaining this and other bread making techniques (accompanied by how-to illustrations), Reinhart helps bakers truly understand the fundamentals of extraordinary bread. The book's master formulas instill knowledge and assurance to create countless variations of foundational breads, yeasted starters, and wild yeast sourdough starters, as well as carbon dioxide-leavened quick breads, unleavened breads, and rich, decadent biscuits, cakes, and pastries.
The breads range from basic to complex, rustic to sophisticated, and include such classics and new favorites as: San Francisco sourdough, German five-kern bread, mushroom ciabatta, focaccia, chapattis, naan, pizza doughs, brioche, Kugellhopf, buttermilk blitz biscuits, cream scones and sourdough pancakes.
With nearly one hundred recipes that yield both consistency and good-beyond-belief flavor and texture, crust and crumb is the perfect inspiration to conquer your fear and bake baskets full of exciting, beautiful, delicious breads.
Peter Reinhart's Whole Grain Breads
Peter Reinhart
Published by Ten Speed Press
LE 225
In this follow-up to his award-winning book the Bread Baker's Apprentice, Reinhart offers ground-breaking methods for making whole grain breads of excellent taste. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His 55 recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.
Written in Reinhart's clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart's innovative techniques and exacting scientific explanations, while beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
Wala Bel Ahlam ("Only in Dreams")
By Nermine Hanno
Published in Arabic by Takhayal Entertainment
LE 235
Chef Nermine Hanno, Senior Chef Member of the Egyptian Chefs Association,
recently launched this dessert book in Arabic, entitled Wala Bel Ahlam
("Only in Dreams").
Chef Nermine, the famous Fatafeat TV Hostess, is one of the few Egyptian certified Chefs and WACS
(World Association of Chefs Societies) certified Judges. She trained at Le Cordon Bleu and Orrery
Restaurant, London, UK, under the supervision of the famous Michelin Star Chef Chris Galvin.
In this book, she offers her fans a wide collection of well-received TV recipes.
The finest of ingredients are used to produce stunning desserts for all occasions, illustrated with magnificent artistic pictures. The book
Divided into six sections, the topics covered
range from Oriental Sweets, Chocolate, Coffee, Fruits and Vegetables, Breakfast items, 5 o'clock Tea and Children's Treats. Executed in a descriptive way, the book offers methods and tips, including some insider's notes with each recipe, giving the book a distinctive personal essence.
Arabian Dreams
By Aaron Maree
Published by Motivate Publishing
LE 270
Published in 2010, Arabian Dreams by Chef Aaron Maree, presents Innovative New Age Middle Eastern Desserts for the Next Generation. Faithful to its title, the book provides the reader with a whole new experience of Middle Eastern desserts, and a fresh inspiration for further innovation. "I am continually inspired and excited to create new desserts because today's patisserie generates new dessert ideas and trends, just like the latest seasonal trends in haute couture clothing", writes Aaron Maree.
By reducing or even omitting the use of gelatine in desserts and staying away from the use of alcohol, Chef Aaron Maree finds new dimensions and challenges in dessert creations. The result is often a more light and innovative, refreshing taste to his creations. "I have found it refreshing working in a land (Bahrain) where alcohol is frowned upon. Too many chefs use alcohol as a crutch to assist a dessert, which may be weak by itself. The inability to use alcohol makes you consider the very basics of taste, texture and layers to get the 'boost' as well as spices, herbs and natural flavorings such as rosewater, orange blossom water and the likes," says Aaron.
In Arabian Dreams there are few "truly traditional" Middle Eastern desserts; however,
the book is not an anthology of traditional desserts, but rather a book about the new
conceptual ideas of Arabian food. If you loved New Arabian Cuisine by Lutz Jakel, then
Arabian Dreams should be the next addition to your culinary library.
BakeWise
By Shirley O. Corriher
Published by Scribner
LE 240
BakeWise does not have just one single source of knowledge; Shirley loves reading the works of
chefs and other good cooks and shares their information with you too. The author applies not
only her expertise, but that of the many artisans she admires. Such as famous French pastry
chefs, Gaston, Le Notre, and and chef Roland Mesnier, the White House executive
pastry chef for twenty-five years; Bruce Healy, author of the Mastering the Art
of French Pastry. Shirley also retrieves "lost arts" from experts form the past such as
Monroe Boston Strause, the pie master of 1930s America, for one dish, she may give you
techniques from three to four different chefs plus her own touch of science, with the idea
that "better baking through chemistry". She adds facts about the right temperature, the
right mixing speed, and the right mixing time for the absolutely most stable egg foam so
you can create a light-as-air genoise every time.
Ice Cream
The Tanner Brothers
Published by Jacqui Small
LE 40
The Tanner Brothers, Chris and James, were born and brought up in Kent, where their love of cooking originated. They opened their flagship restaurant, Tanners, in 1999, which, in 2007, was named AA Restaurant of the Year for England. In their book Ice Cream, Chris and James Tanner compiled a tempting array of 30 delicious recipes updating the traditional ice cream concept and adding their own unique twist. All the recipes are accompanied by luscious photography and easy-to-follow instructions, as well as practical advice on methods and equipment, rendering the art of ice cream making accessible for everyone.
Cakes and Cake Decorating
Angela Nilsen and Sarah Maxwell
Published by Lorenz Books
LE 195
A classic reference book for every kitchen, this book provides a perfect foundation course in cake decorating techniques. From how to bake the perfect basic cake and prepare all the icings, frostings and coverings you will need; to techniques for working with every decorating medium you can think of, this book will ensure success every time. In addition, project sections on classic cakes, special occasion cakes, novelty cakes and children's party cakes furnish professional examples that will provide both inspiration and opportunities to practice, develop and refine your decorating skills. The introduction of the book provides standard instructions and techniques on covering cakes of all types, followed by professional tips and guidance on piping, crimping, embossing, frills, plaques, coloring, cut-outs, modeling, marbling, plaiting and weaving, stenciling, freehand work and making flowers, fruits and leaves. Cakes and Cake Decorating is both a guide to the most popular contemporary cake decorating approaches and styles, and a solid traditional reference manual and sourcebook for decorators at all levels of experience and expertise.
Kids' Birthday Cakes
The Australian Women's Weekly
Published by ACP Books
LE 75
This book, specialized in kids' birthday cakes, is the winner of the "Best Soft-cover Recipe Book" at the Vittoria Australian Food Media Awards 2003, an initiative of the Food Media Club Australia Inc. In addition to some basic instructions and tips on cake decorating techniques, the book provides more than 50 creative ideas that will delight children such as the Wicked Wizard's Hat and the Jungle Fever cake. The book has been reprinted by popular demand.
Cakes & Cake Decorating, Step-by-Step
Angela Milsen, Sarah Maxwell and Janice Murfitt
Published by Hermes House
LE 150
In one comprehensive volume, this book contains everything you need to be able to create the cakes you've always dreamed of. With 1,500 full-color photographs to guide you, every imaginable cake-decorating technique is brought to life. All the essential equipment required to create fantasy cakes is described, followed by comprehensive, step-by-step instructions for beautiful decorating effects using marzipan, chocolate, sugarpaste, icings and frostings. Classic cake recipes enable you to create the perfect base for your creations, choose from a quick-mix sponge cake, a rich fruit cake, the ever-popular Swiss roll, or any of the other traditional cake-base recipes. Once you have mastered the basics, this book offers a selection of over 200 irresistible cake recipes. The collection includes all-time favorites such a black forest cake and angel food cake, and a wide range of novelty and children's cakes.
Grand Finales: A Modernist View of Plated Desserts
Tish Boyle & Timothy Moriarty
Published by Wiley
LE 380
Modernism is simply the result of the extremely progressive evolution of the pastry industry. The use of ethnic influences, creative flavor combinations enhanced by incredibly visual design in plated desserts is truly the global trend-setter, according Norman Love, corporate pastry chef of the Ritz-Carlton Hotel Company. Grand Finales: A Modernist View of Plated Desserts offers an essential compendium of information that enables culinary professionals to keep pace with these remarkable developments. Replete with illustrations, the book offers 50 detailed recipes culled from the repertoire of 25 of America's most accomplished pastry chefs. Their insights and opinions on the diverse aspects of desserts contrast with the straightforward analyses of Boyle and Moriarty, which address the major components of a Modernist dessert, from its relationship to classical dessert standards, the fundamental importance of equipment and molds, and the principles of garniture, to the use of sauces and the critical necessity of deft management skills and costing procedures.
Grand Finales: A Neoclassic View of Plated Desserts
Tish Boyle & Timothy Moriarty
Published by Wiley
LE 360
When it comes to desserts, the classics are the grand finales of all great meals. They have withstood the test of time. In this exciting, delectably photographed new look at classic desserts, authors Tish Boyle and Timothy Moriarty invite some of the world's greatest pastry chefs to reinvent the classics. Grand Finales: A Neoclassic View of Plated Desserts is a testament to the timelessness of tradition, and to the creativity of today's great pastry chefs in reworking the basic culinary building blocks into enchanting, fresh new creations that remain faithful to their source. The recipes in this volume offer a wonderful balance of old and new, and all will delight the eye, satisfy the taste buds, and stimulate your own creativity. The book is recommended by Bo Friberg, the renowned author of the Professional Pastry Chef and Advanced Professional Pastry Chef.
Professional Cake Decorating
Toba Garrett
Published by Wiley
LE 390
Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference and at-your-fingertips resource for the special methods and techniques that are unique to cake decorating. Using more than 200 step-by-step and finished cake color photographs, as well as 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleurs-de-lis, ropes, garlands, scrolls, rosebuds and other confectionery designs.
Sweet Seasons
Richard Leach
Published by Wiley
LE 270
True to the traditions of the finest restaurants, the recipes in Sweet Seasons use the freshest ingredients that every season has to offer. These ingredients are the foundation of dazzling desserts that can be adapted to suit the needs, skills, and ambitions of all readers, from the home baker and the bakery school graduate, to the seasoned pastry professional. Here are the prized trade secrets and methods behind 400 building-block recipes that can be combined to create 100 luscious desserts. The recipes are broken down into components that allow readers to attempt as much or as little of each dessert preparation as they like. Throughout, Leach notes specific possibilities for shortcuts, whether by simplifying the final presentation or substituting ingredients, which enables cooks "to grow into" the recipes as their skills evolve. A separate "basics" section brings together all of the elemental recipes crucial to putting the finishing touches on the desserts, including caramel sauce, sabayon sauce, sugar garnishes, chocolate sauce, honey tuile, and many more. Sweet Seasons is a mouthwatering celebration of nature's best ingredients that will inspire a lifetime of creative dessert making. The book is recommended by Chef and Author Charlie Trotter.
The Complete Step-by-Step Guide to Cake Decorating
Carol Deacon
Published by Silverdale Books
LE 80
This book provides step-by-step instructions for 40 delightful cake creations made using buttercream, sugarpaste, chocolate and royal icing. It includes all the basic information on equipment, cake recipes, baking tips, storing, cutting and freezing that you need to get started. Written by an experienced cake decorator and demonstrator, The Complete Step-by-Step Guide to Cake Decorating is the perfect book for beginners and more experienced cake decorators alike.
The Cookie Book
Catherine Atkinson, Joanna Farrow & Valerie Barrett
Published by JG press
LE 150
The Cookie Book is a comprehensive collection with over 300 recipes, ranging from well-known favorites to excitingly new ideas, and a special selection of cookies suitable for people with dietary requirements, such as very low-fat or gluten free. The introduction covers essentials techniques such preparation, baking and decorating, along with useful information on ingredients, equipment and storage. Every recipe is beautifully photographed in color, and there are step-by-step instructions showing you how to achieve the final result.
Sweet Gold: Chocolates, Marzipan, Ice Cream
Bernd Siefert
Published by Matthaes Verlag
LE 660
Bernd Siefert is a pastry chef and confectioner by passion. Many of his sweet temptations have gained gold awards. He has won titles such as German Champion, World Cup Vice-Champion, as well as World Pastry Champion. In Sweet Gold: Chocolates, Marzipan, Ice Cream, his second book in the series, he has succeeded as nobody else in creating new taste adventures, as well as presenting well-known classics in a completely new look. His chocolates open a whole new world of aromas and spices, while still keeping their own attraction of simplicity. The new and exciting ice cream combinations, such as green tea and cherry blossom, or raspberry and paprika, are a true firework for the senses. Last but not least, the marzipan creations impress with their love for detail while showing his real sense of humor.
Chocolate Treats
Published by Parragon
LE 80
Warm or cold, chocolate dishes are comforting and decadent. Chocolate Treats will show you how to master the best chocolate recipes, from gooey chocolate brownies to rich white chocolate cake and delicious chocolate chip muffins. Illustrated with full-color photographs and step-by-step recipes, this gorgeous volume will show you how to master the best of chocolate recipes for favorites such as chocolate pudding with rum and syrup, chocolate fondue and Spanish-style hot chocolate, among others. Let Chocolate Treats guide you through the most delectable chocolate recipes ever.
Baking
Carole Clements
Published by Soutwater
LE 150
Here is home baking in all its variety! From rustic cookies and breads, to sumptuous cakes and sophisticated tortes, this comprehensive book will allow you to create the delightful tastes of home baking. Baking offers traditional secrets for success alongside modern innovations to give the best results every time. With over 200 recipes and 800 photographs to guide you through, you can bake traditional recipes as well as tempting new ideas with complete confidence. In addition, a special section of
unique party cakes brings you creative cake decoration for special occasions.
Heavenly Chocolate
Christiane France
Published by Southwater
LE 120
Filled with sensational photographs and luscious recipes, this book teaches you how to grate, melt, mould and bake the rich and delightful ingredient known as chocolate. Here are melt-in the mouth biscuits; marbled cinnamon tuiles; family cakes to satisfy all appetites; hot puddings and cheesecake; cold and hot desserts; sweets and drinks; as well as stunning gateaux! Chocolate is comforting, delectable and has a marvelous affinity for combining with other flavors such as coffee, orange, ginger, apricot etc... Christiane France makes the most of all these qualities to produce an irresistible array of recipes for all to enjoy.
Chocolate: 100 Best Recipes
Published by Parragon
LE 67
This beautifully designed cookbook contains a seductive collection of chocolate recipes for a range of dishes that not only taste delightful, but also look fantastic. There are recipes here to tempt everyone, from favorite tea-time treats to indulgent puddings, exotic desserts and dreamy gateaux, as well as imaginative ideas for creating simple confectionary and delicious drinks. All of the recipes are illustrated in full color with step-by-step photographs. Full of useful cook's tips and recipe variations, this inspirational book will help you create all kinds of tempting chocolate dishes that will be impossible to resist.
The Bread Book
Sara Lewis
Published by Hamlyn
LE 118
Delicious and endless varied bread is popular all over the world. As the basis of a meal,
an accompaniment or simply a tasty snack, it is truly versatile food. This book presents
over 75 recipes for sweet and savory breads and pastries. Step-by step instructions take
you through the basic techniques, with expert advice on mixing and shaping dough and baking bread.
Bread
Eric Treuille and Ursula Ferrigno
Published by Dorling Kindersley
LE 170
Bread is a complete illustrated guide to key ingredients and equipment and
step-by-step demonstrations of the principles and practice of bread-making. From
mixing and shaping to proving and glazing, each stage of the bread-making process is
clearly explained through photographs. It will give you the confidence and skill to try
its tantalizing range of over 100 breads drawn from baking traditions around the world.
Recipes range from basics such as granary bread through fragrant herb focacccia, bittersweet
dark chocolate bread or moist pumpkin loaf, to festive breads such as German Stollen or
Italian Panettone. In addition, Bread offers advice on choosing the right
ingredients, provides tips and hints for problem solving.
1000 Chocolate Baking & Dessert Recipes
Published by Parragon
LE 200
With one thousand delicious chocolate, baking and dessert recipes, this inspirational
cookbook will show you how to create an almost endless variety of irresistible desserts,
cakes, pastries and sweets. The recipes are divided into distinctive chapters so that you
can easily pick out the types of recipes you need. There are small cakes, slices and
biscuits, cakes and gateaux, pancakes, hot desserts, cold desserts, petit fours and
drinks. Every recipe is presented in easy stages with step by step photography to guide
you through the creation of each delicious dish. There are also cook’s tips and variations
to ensure that you achieve the desired results every time.
Basic Baking Manual
Lorenzo M. Chavez & Dr. Hamza A. Hamza
Published by U.S Wheat Associates
Available upon request in English & Arabic,
contact U.S Wheat Associates at 202-380-3162 or 202-380-3172 or visit www.uswheat.org
Basic Baking Manual is intended to serve as a basic guide for the baking
student; as a refresher for the experienced baker and educated baker; as an
informative tool that provides reason and purpose for the uneducated but
experienced baker and as a reminder for bakery owners on layout, management
tools and efficient operations. In the broader sense, this booklet is
intended to help all those who serve in the baking industry to maximize
production, improve quality, and lower costs in a clean and efficient
baking environment.
The book starts with an introduction to breadmaking, followed by a general
section which covers sanitation and safety practices, glossary of baking terms,
common measurements and equivalents, as well as a short introduction to the
science of baking. Then the manual covers the baking ingredients, the fundamental
principles of breadmaking, different types of breads and their origin, as well
as different shapes and figures of breads. The book concludes with a practical
table on conversions and measurements, and the various grades and ranges of wheat
and flour.
Celebrate with Chocolate
Marcel Dessaulniers
Published by William Morrow
LE 175
Celebrate with Chocolate starts with a concise
introduction on equipment, ingredients and techniques. Followed
by 45 great recipes for the chocolate lover from cakes, cookies,
frozen desserts to mousses, candies and other chocolate
treats.
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