Bibliograph

Baking at République, master recipes and techniques, Margarita Manzke with Betty Hallock ; foreword by Nancy Silverton ; photographs by Kristin Teig

Type

Label

Baking at République, master recipes and techniques, Margarita Manzke with Betty Hallock ; foreword by Nancy Silverton ; photographs by Kristin Teig

Language

eng

Bibliography note

Includes bibliographical references and index (pages 259-263)

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Baking at République

Nature of contents

bibliography

Oclc number

1048048492

Responsibility statement

Margarita Manzke with Betty Hallock ; foreword by Nancy Silverton ; photographs by Kristin Teig

Sub title

master recipes and techniques

Summary

"For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République."--Amazon.com

Table Of Contents

République isn't like other bakeries -- Brioche -- Pain au Lait -- Croissants -- Kouign amanns -- Pâte sucrée -- Pâte brisée -- Pâte à choux -- Muffins and scones -- Cookies and bars -- Cakes -- Custards, puddings, and creams -- Basic components

Classification