Whip: Expert Cakes, Meringues, Ice Cream, Souffles, Batter, Sauces

Whip: Expert Cakes, Meringues, Ice Cream, Souffles, Batter, Sauces

by Maggie Mayhew
     
 

Whip begins with a section of tools and prime conditions for whipping, including essential advice on when to use whisks, metal and wooden spoons, and how to handle electric mixing gadgets. The book then carefully explains and illustrates the components of technique so that cooks will know how their mastery of various consistencies and crucial timing affects the…  See more details below

Overview

Whip begins with a section of tools and prime conditions for whipping, including essential advice on when to use whisks, metal and wooden spoons, and how to handle electric mixing gadgets. The book then carefully explains and illustrates the components of technique so that cooks will know how their mastery of various consistencies and crucial timing affects the lightness of a complex soufflé, the richness of a basic roulade or custard, or even the taste of an omelet. Each technique section provides a wide variety of mouth-watering recipes that develop a cook's ability to gauge crucial timing and the confidence to create main dishes, sauces, sides or stellar desserts from scratch.

Product Details

ISBN-13:
9781571455871
Publisher:
Laurel Glen Publishing
Publication date:
11/01/2001
Series:
Get down to It Cookbks.
Pages:
144
Product dimensions:
7.44(w) x 9.42(h) x 0.42(d)

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