Essential Baking

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Allen & Unwin, 2005 - Baking - 303 pages
Published in over 20 languages and now in paperback, the Essential series is the ultimate reference library for enthusiastic beginners and advanced cooks, providing a complete guide to cooking techniques, expert tips and hundreds of timeless recipes.

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Page 145 - ... until light and fluffy. Add the eggs one at a time, beating well after each addition.
Page 259 - Sift the flour and salt into a bowl, make a well in the centre and whisk in the milk.
Page 213 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 88 - In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
Page 250 - Sift the flour and salt into a bowl and make a well in the centre. Add the yeast mixture and oil and mix to combine.
Page 60 - Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre.
Page 40 - Sift the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Page 209 - ... but not brown. Stir in the flour and cook for 1 minute. Gradually add the milk and stir until thickened.

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