The Resource Baking, by Alexandra Zohn

Baking, by Alexandra Zohn

Label
Baking
Title
Baking
Statement of responsibility
by Alexandra Zohn
Creator
Author
Subject
Genre
Language
eng
Summary
Dozens of tasty recipes for cakes, cookies, pies and breads
Member of
Cataloging source
BTCTA
http://library.link/vocab/creatorName
Zohn, Alexandra
Dewey number
641.81/5
Illustrations
illustrations
Index
index present
Literary form
non fiction
Series statement
Idiot's guides
http://library.link/vocab/subjectName
  • Baking
  • Desserts
  • Cookies
  • Cooking (Bread)
Target audience
adult
Label
Baking, by Alexandra Zohn
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
  • Machinery
  • 92
  • Gingerbread Cookies
  • 94
  • How to Make Ice Box Cookies
  • 96
  • Vanilla Cookies
  • 98
  • Chocolate Cookies
  • 100
  • How to Make Pinwheel Cookies
  • 10
  • 102
  • 6
  • Decorating Cookies
  • 107
  • Decorative Toppings
  • 108
  • How to Adhere Decorative Toppings to Cookies
  • 109
  • How to Make Royal Icing
  • 110
  • Baking Pans
  • How to Use Royal icing
  • 111
  • Part 3
  • Eggs: One Ingredient, Multiple Functions
  • 115
  • Egg Basics
  • 116
  • 7
  • Meringues
  • 119
  • 12
  • How to Make Meringue
  • 120
  • How to Make Meringue Cookies
  • 126
  • Meringues
  • 128
  • French Macarons
  • 130
  • How to Make Meringue-Based Cakes
  • 134
  • Measuring Tools
  • Chocolate Cloud Cake
  • 136
  • Pavlova
  • 138
  • 8
  • Custards and Mousses
  • 141
  • How to Make Stovetop Custard
  • 142
  • Crème Anglalse
  • 14
  • 144
  • Pastry Cream
  • 146
  • How to Make Baked Custard
  • 148
  • New York Cheesecake
  • 150
  • Lemon Bars
  • 154
  • Flan
  • Bowls
  • 156
  • How to Make Mousse
  • 158
  • Praline Mousse
  • 160
  • Mascarpone Mousse
  • 162
  • 9
  • Soufflés
  • 165
  • 15
  • How to Make Soufflé
  • 166
  • Chocolate Soufflé
  • 168
  • Goat Cheese Soufflé
  • 170
  • Part 4
  • Pies, Tarts, and Cakes
  • 173
  • 10
  • Paper, Mats, and Boards
  • Pies and Tarts
  • 175
  • How to Make a Basic Pie Crust
  • 176
  • Top Crust Variations
  • 180
  • Apple Pie
  • 188
  • How to Make a Cracker Crust
  • 192
  • 16
  • Key Lime Pie
  • 194
  • How to Make a Nut Crust
  • 196
  • Fresh Fruit Tart in Almond Crust
  • 200
  • 11
  • Cakes and Cupcakes
  • 203
  • How to Make Layer Cakes Using the Creaming Method
  • Part 1
  • Pastry Bags, Couplers, and Tips
  • 204
  • Moist Chocolate Cake
  • 200
  • Vanilla Velvet Cake
  • 208
  • Carrot Cake
  • 210
  • Molten Chocolate Cake
  • 212
  • Russian Sour Cream Coffeecake
  • 18
  • 214
  • Chocoflan
  • 216
  • Adapting Cake Recipes for Cupcakes
  • 218
  • 12
  • Cake Decorating
  • 223
  • How to Frost a Cake
  • 224
  • 2
  • How to Decorate a Cake in Simple Ways
  • 226
  • Swiss Meringue Buttercream
  • 228
  • Classic American Buttercream
  • 228
  • Chocolate Ganache
  • 229
  • Whipped Cream
  • 230
  • Ingredients and Measuring: A Primer
  • Coconut Whipped Cream
  • 230
  • Cream Cheese Frosting
  • 231
  • Fruit Coulis
  • 232
  • Part 5
  • Breads
  • 235
  • 13
  • 21
  • Quick Breads
  • 237
  • How to Make Muffins
  • 238
  • Yogurt Muffins
  • 240
  • Banana Muffins
  • 241
  • How to Make Biscuits and Scones
  • 242
  • Sweeteners
  • Biscuits
  • 244
  • Oat Scones
  • 246
  • 14
  • Yeast-Risen Breads
  • 249
  • An Introduction to Yeast-Risen Breads
  • 250
  • Kneading Bread
  • 22
  • 252
  • Working with Yeast
  • 254
  • Freezing Dough
  • 256
  • How to Make Yeast-Risen Bread
  • 258
  • French Bread (Baguette)
  • 262
  • Walnut-Raisin Bread
  • Dairy
  • 264
  • Brioche
  • 266
  • Challah
  • 268
  • 26
  • Other Fats and Oils
  • Essentials
  • 30
  • Flours
  • 32
  • Nonwheat Flours
  • 34
  • Starches and Jelling Agents
  • 35
  • Eggs
  • 36
  • Leavening Agents
  • 3
  • 37
  • Flavoring Agents
  • 38
  • Salt
  • 41
  • Nuts
  • 42
  • Edible Decorations
  • 44
  • Chocolate and Cocoa
  • 1
  • 45
  • Measuring Basics
  • 48
  • Part 2
  • Starting Easy: Cookies
  • 53
  • An Introduction to Cookies
  • 54
  • Three Basic Mixing Methods for Cookies
  • 56
  • Equipment
  • 3
  • Sheet and Bar Cookies
  • 59
  • How to Make Pressed Sheet Cookies
  • 60
  • Shortbread
  • 62
  • Granola Bars
  • 64
  • How to Make Poured Sheet Cookies
  • 5
  • 66
  • Brownies
  • 68
  • Blondies
  • 70
  • How to Make Biscotti
  • 72
  • Almond-Cranberry Biscotti
  • 74
  • 4
  • Utensils
  • Dropped and Piped Cookies
  • 77
  • How to Make Dropped Cookies
  • 78
  • Chocolate Chip Cookies
  • 80
  • Peanut Butter Cookies
  • 81
  • Oatmeal-Raisin Cookies
  • 82
  • 6
  • Mexican Wedding Cookies
  • 83
  • Piped Cookies and Piping Basics
  • 84
  • Spritz Cookies
  • 88
  • 5
  • Rolled-Out and Ice Box Cookies
  • 91
  • How to Make Rolled-Out Cookies
Control code
ocn870985104
Dimensions
24 cm.
Extent
viii, 280 pages
Isbn
9781615646098
Lccn
2014935264
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
641.815 Z74 ; XX-N ; jll ; A14BP070.
Other physical details
color illustrations
System control number
  • (Sirsi) 870985104
  • (OCoLC)870985104
Label
Baking, by Alexandra Zohn
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
  • Machinery
  • 92
  • Gingerbread Cookies
  • 94
  • How to Make Ice Box Cookies
  • 96
  • Vanilla Cookies
  • 98
  • Chocolate Cookies
  • 100
  • How to Make Pinwheel Cookies
  • 10
  • 102
  • 6
  • Decorating Cookies
  • 107
  • Decorative Toppings
  • 108
  • How to Adhere Decorative Toppings to Cookies
  • 109
  • How to Make Royal Icing
  • 110
  • Baking Pans
  • How to Use Royal icing
  • 111
  • Part 3
  • Eggs: One Ingredient, Multiple Functions
  • 115
  • Egg Basics
  • 116
  • 7
  • Meringues
  • 119
  • 12
  • How to Make Meringue
  • 120
  • How to Make Meringue Cookies
  • 126
  • Meringues
  • 128
  • French Macarons
  • 130
  • How to Make Meringue-Based Cakes
  • 134
  • Measuring Tools
  • Chocolate Cloud Cake
  • 136
  • Pavlova
  • 138
  • 8
  • Custards and Mousses
  • 141
  • How to Make Stovetop Custard
  • 142
  • Crème Anglalse
  • 14
  • 144
  • Pastry Cream
  • 146
  • How to Make Baked Custard
  • 148
  • New York Cheesecake
  • 150
  • Lemon Bars
  • 154
  • Flan
  • Bowls
  • 156
  • How to Make Mousse
  • 158
  • Praline Mousse
  • 160
  • Mascarpone Mousse
  • 162
  • 9
  • Soufflés
  • 165
  • 15
  • How to Make Soufflé
  • 166
  • Chocolate Soufflé
  • 168
  • Goat Cheese Soufflé
  • 170
  • Part 4
  • Pies, Tarts, and Cakes
  • 173
  • 10
  • Paper, Mats, and Boards
  • Pies and Tarts
  • 175
  • How to Make a Basic Pie Crust
  • 176
  • Top Crust Variations
  • 180
  • Apple Pie
  • 188
  • How to Make a Cracker Crust
  • 192
  • 16
  • Key Lime Pie
  • 194
  • How to Make a Nut Crust
  • 196
  • Fresh Fruit Tart in Almond Crust
  • 200
  • 11
  • Cakes and Cupcakes
  • 203
  • How to Make Layer Cakes Using the Creaming Method
  • Part 1
  • Pastry Bags, Couplers, and Tips
  • 204
  • Moist Chocolate Cake
  • 200
  • Vanilla Velvet Cake
  • 208
  • Carrot Cake
  • 210
  • Molten Chocolate Cake
  • 212
  • Russian Sour Cream Coffeecake
  • 18
  • 214
  • Chocoflan
  • 216
  • Adapting Cake Recipes for Cupcakes
  • 218
  • 12
  • Cake Decorating
  • 223
  • How to Frost a Cake
  • 224
  • 2
  • How to Decorate a Cake in Simple Ways
  • 226
  • Swiss Meringue Buttercream
  • 228
  • Classic American Buttercream
  • 228
  • Chocolate Ganache
  • 229
  • Whipped Cream
  • 230
  • Ingredients and Measuring: A Primer
  • Coconut Whipped Cream
  • 230
  • Cream Cheese Frosting
  • 231
  • Fruit Coulis
  • 232
  • Part 5
  • Breads
  • 235
  • 13
  • 21
  • Quick Breads
  • 237
  • How to Make Muffins
  • 238
  • Yogurt Muffins
  • 240
  • Banana Muffins
  • 241
  • How to Make Biscuits and Scones
  • 242
  • Sweeteners
  • Biscuits
  • 244
  • Oat Scones
  • 246
  • 14
  • Yeast-Risen Breads
  • 249
  • An Introduction to Yeast-Risen Breads
  • 250
  • Kneading Bread
  • 22
  • 252
  • Working with Yeast
  • 254
  • Freezing Dough
  • 256
  • How to Make Yeast-Risen Bread
  • 258
  • French Bread (Baguette)
  • 262
  • Walnut-Raisin Bread
  • Dairy
  • 264
  • Brioche
  • 266
  • Challah
  • 268
  • 26
  • Other Fats and Oils
  • Essentials
  • 30
  • Flours
  • 32
  • Nonwheat Flours
  • 34
  • Starches and Jelling Agents
  • 35
  • Eggs
  • 36
  • Leavening Agents
  • 3
  • 37
  • Flavoring Agents
  • 38
  • Salt
  • 41
  • Nuts
  • 42
  • Edible Decorations
  • 44
  • Chocolate and Cocoa
  • 1
  • 45
  • Measuring Basics
  • 48
  • Part 2
  • Starting Easy: Cookies
  • 53
  • An Introduction to Cookies
  • 54
  • Three Basic Mixing Methods for Cookies
  • 56
  • Equipment
  • 3
  • Sheet and Bar Cookies
  • 59
  • How to Make Pressed Sheet Cookies
  • 60
  • Shortbread
  • 62
  • Granola Bars
  • 64
  • How to Make Poured Sheet Cookies
  • 5
  • 66
  • Brownies
  • 68
  • Blondies
  • 70
  • How to Make Biscotti
  • 72
  • Almond-Cranberry Biscotti
  • 74
  • 4
  • Utensils
  • Dropped and Piped Cookies
  • 77
  • How to Make Dropped Cookies
  • 78
  • Chocolate Chip Cookies
  • 80
  • Peanut Butter Cookies
  • 81
  • Oatmeal-Raisin Cookies
  • 82
  • 6
  • Mexican Wedding Cookies
  • 83
  • Piped Cookies and Piping Basics
  • 84
  • Spritz Cookies
  • 88
  • 5
  • Rolled-Out and Ice Box Cookies
  • 91
  • How to Make Rolled-Out Cookies
Control code
ocn870985104
Dimensions
24 cm.
Extent
viii, 280 pages
Isbn
9781615646098
Lccn
2014935264
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
641.815 Z74 ; XX-N ; jll ; A14BP070.
Other physical details
color illustrations
System control number
  • (Sirsi) 870985104
  • (OCoLC)870985104

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