Bake it Great: Tips and Tricks to Transform Your Bakes from Everyday to Extraordinary by Luis Troyano, PDF, 1910496448

July 8, 2017

Bake it Great: Tips and Tricks to Transform Your Bakes from Everyday to Extraordinary by Luis Troyano

  • Print Length: 256 Pages
  • Publisher: Pavilion
  • Publication Date: December 1, 2015
  • Language: English
  • ASIN: B012WETFG6
  • ISBN-10: 1910496448
  • ISBN-13: 978-1910496442
  • File Format: AZW3

 

Bake it Great will be the first book from Great British Bake Off finalist Luis Troyano. The Manchester-based graphic designer wowed the nation with his striking and ambitious creations, and now he wants to pass on his knowledge of how to make your bakes outstanding in this book of 100 recipes. Not content with making something taste great, Luis wants it to look great as well—he believes even the simplest of bakes can be show-stopping, from Bakewell cupcakes to eye-catching centerpiece breads. And it doesn’t stop there; with Luis’ help, even the novice baker can work their way up to an ambitious gâteau and know that it will turn out spectacular. Luis’ simple tips and meticulous instructions will demystify the art of baking, from getting to know your oven, to the finer arts of finishing, meaning you simply can’t go wrong. Chapters on cakes, breads, sweet doughs, snacks and slices, tarts, pies, and pastries, with focus chapters on Spanish recipes and cooking with honey, mean that the basics are all covered. With plenty of unusual and fun suggestions too, in particular rarely-seen classics from Luis’ Spanish upbringing and some truly novel presentation ideas, this book will enlarge any baker’s repertoire. Includes dual measures.

 

Great book with real baking secrets

Great book and not just because it has a lot of stuff to bake. The real value of the book is the short section on basics. It’s the first book I’ve seen that covers temperature as a method to determine when to remove a tart, cake, or custard from the oven so that it isn’t under, or over baked. Lot’s a books cover temperature for meat, rare/medium/well. A few talk about temperature for when bread is ready, to replace the dumb thump test that tells you very little. This is the first book I’ve seen that talks about baked temperature for the readiness of baked goods. This alone is worth the price of the book. He also covers placement/location of your bake in the oven and finding hot spots and avoiding them. Everything he writes page after page insures in detail that your bake will come out perfect. It’s obvious this man has suffered the same pain and mistakes we all have made baking. His goal is to make sure that no longer happens with our bakes.

Thanks Luis from one guy to another

ssh | nitroflare
 

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