Baking by Flavor

Baking by Flavor

Book - 2002
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This book develops the art, method, and concept of cultivating flavours in baking through the use of 18 primary flavouring agents, including chocolate, vanilla, apricot, and lemon. It explores how to use baking condiments, same-flavour items, and similar-flavour combinations to intensify and enrich flavours, adding depth to recipes.
Publisher: New York : J. Wiley, c2002
ISBN: 9780471361701
Characteristics: xxi, 567 p., [8] p. of plates : ill. (some col.) ; 24 cm


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