Master flaky pie crusts, watch your biscuits rise to new heights, and present golden-brown cookies every time. Filled with hundreds of insights and techniques,
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick b
Written in an easy-to-read Q&A format that discusses pitfalls and provides solutions, The Living Gluten-Free Answer Book will become a must-have reference for e
When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. However, this suitable reference book offers s
A New Way to Bake reinvents and reimagines cakes, bakes and desserts, using plant-based ingredients that are available globally. Chef Philip Khoury has delved d