Status
Available
Call number
Collections
Publication
Great Courses (2012), 3 hours, 6 lectures, 80 pages
Description
These six half-hour lessons teach the science behind baking. Lessons include techniques, ingredient lists, and instructions for making a variety of desserts, dessert toppings, and quick breads, as well as tips for figuring out what may have gone right or wrong with your finished products.
Language
Original language
English
Local notes
[01] Handle with care: basic doughs [02] Mixing it up: methods for cakes [03] Blue-ribbon winners: pies and biscuits [04] Lighter than air: cream puffs [05] Simple to elegant: custards [06] Final touches: mousse and dessert sauces