Making dough [electronic book] : recipes and ratios for perfect pastries / Russell Van Kraayenburg.
By: Van Kraayenburg, Russell [author, photographer]
.
Material type: 
BookPublisher: Philadelphia : Quirk Books [2015]Copyright date: ©2015Description: online resource (page numbers not identified) : illustrations (chiefly color).Content type: text Media type: computer Carrier type: online resourceISBN: 9781594748189 (hardback); 9781594748264 (e-book).Subject(s): Dough | Pastry | Pies | CookingDDC classification: 641.865 Online resources: Access eBook
| Item type | Current library | Call number | Status | Notes | |
|---|---|---|---|---|---|
| eBook | MTU Online eBook | 641.865 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP6091- Core reading. | |
| eBook | MTU Online eBook | 641.865 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP6091- Core reading. | |
| eBook | MTU Online eBook | 641.865 (Browse shelf(Opens below)) | Available | MTU Cork Module HOSP6091- Core reading. |
Enhanced descriptions from Syndetics:
Perfect for chefs and home cooks alike, this baking cookbook proves you can 'dough' it with 122 easy recipes for a wide range of delicious pastries.
With clear instructions and helpful diagrams, chefs will learn how the ratio of just five ingredients--flour, butter, water, sugar, and eggs--can be tweaked to bake a patisserie's worth of delectable desserts and savory treats. Delectable recipes both savory and sweet for treats like Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs give plenty of tasty spins on the basic formulas. And with plenty of tips and tricks to up your baking game, it's a snap to riff on the recipes and invent your own incredible pastries.
Table of Contents
Biscuit Dough
Scone Dough
Pie Dough
Shortcrust Dough
Sweetcrust Dough
Pâte à Choux Dough
Brioche Dough
Puff Pastry Dough
Rough Puff Pastry Dough
Croissant Dough
Danish Dough
Phyllo Dough
Includes index.
MTU Cork Module HOSP6091- Core reading.
Electronic reproduction.: ProQuest LibCentral. Mode of access: World Wide Web.
Table of contents provided by Syndetics
- Introduction (p. 6)
- Getting Started (p. 8)
- What Is Dough?
- Measuring
- Ratios
- Ingredients
- Tools
- Mixing Methods
- Tips for Working with Dough
- Making It Your Own
- Biscuit Dough (p. 27)
- Recipes
- Scone Dough (p. 41)
- Recipes
- Pie Dough (p. 49)
- Recipes
- Shortcrust Dough (p. 71)
- Recipes
- Sweetcrust Dough (p. 87)
- Recipes
- Pâte a Choux Dough (p. 99)
- Recipes
- Brioche Dough (p. 117)
- Recipes
- Puff Pastry Dough (p. 133)
- Recipes
- Rough Puff Pastry Dough (p. 151)
- Recipes
- Croissant Dough (p. 159)
- Recipes
- Danish Dough (p. 177)
- Recipes
- Phyllo Dough (p. 193)
- Recipes
- Index (p. 203)
- About the Author (p. 208)
- Acknowledgments (p. 208)