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Features of Small Batch Baking PDF
Small Batch Baking PDF-Embrace baking on a small scale with perfectly portioned recipes for 2-3 servings
Sometimes we just want to make one (or two) brownies. Enter Small Batch Baking. This indispensable cookbook was created with quick cravings and small dinner parties in mind. Savor fresh, flavorful desserts that make two to three servings per batch.
This easy-to-follow cookbook features:
60 sweet and savory recipes—From the buttery comfort of rosemary goat-cheese biscuits to melt-in-your-mouth chai-spiced snickerdoodles, delight in a wide range of recipes that won’t require any complex conversions to produce modest portions.
Handy hacks and simple staples—Be prepared for when a hankering hits. Learn what you should have on hand in your pantry, and take advantage of trade secrets like using a muffin tin to make mini pies.
No need for new equipment—You won’t have to purchase any new tools or specialty bakeware. These scaled-down sweets can all be prepared using standard pots and pans.
Easily whip up a modest amount of treats, thanks to Small Batch Baking.
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Description of Small Batch Baking PDF
Everyone, whether child or adult craves for delicious food. This book Small Batch Baking PDF has all the indispensable information required to develop the skills or craft that makes the food you stir, melange and cook as delicious as it can get. It has all the ingredients explained by the author in perfect form to have you and your customers licking their fingers at the end of the meal. Beakfast, lunch or dinner. Everything is compiled in it. A must read if you love cooking or aspire to learn to make food that is as tasty as they get. Get it free here.
The Authors
Saura grew up in Los Angeles, California and has been cooking in a professional kitchen setting for over 10 years. Originally drawn to the beautiful design of wedding cakes, she found her passion creating restaurant quality desserts. Saura has worked in various kitchens around Los Angeles in both savory and pastry positions. Saura now lives in Denver, Colorado with her boyfriend and bull terrier. She currently is the Executive Pastry Chef for a restaurant group in Denver and creates menus and pastries for 3 restaurants. In addition, Saura works as a recipe developer for Yummly.
Saura started a dessert blog in 2017, sweetsaura.com, where she creates and shares her favorite recipes so dessert lovers out there can easily re-create them at home.
Dimensions and Characteristics of Small Batch Baking PDF
- Identification Number : B08WTJYST5
- Publisher : Rockridge Press (March 2, 2021)
- Publication date : March 2, 2021
- Language : English
- File size : 9377 KB
- Simultaneous device usage : Unlimited
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 199 pages
- Lending : Enabled
- Book Name : Small Batch Baking PDF
Top reviews
So far I have made the Rosemary Goat Cheese Biscuits, the Cherry Pistachio Streusel Pie and the Greek Yogurt Berry Pie.
You can ask my husband. I have been trying to make really good biscuits for years. Saura’s recipe turned out better than anything I’ve tried. (pictured). As a bonus, the few biscuits we had left still tasted really good a couple of days later.
Next I made the Cherry Pistachio Streusel Pie. It was a delicious combination of flavors and textures. I used frozen cherries since there are no fresh cherries in the store right now and will not hesitate use them again for this recipe. The pistachio’s enchanced the taste so much they were well worth the effort to purchase. The Greek Yogurt Berry Pie and the Buttery Shortbread that I have also made tasted great and I will definitely be making them again.
Thank you Saura for creating this book with recipes in small quantities. Your writing style and creative abilities brighten the lives of others.”
Lynn “I gave this three stars because of the lack of pictures of the finished products. There are only about five pictures of recipe-related items in the entire book.
The instructions seem appropriately written to follow, but so much of “food” and the desire to bake is what it looks like.
To me this book is kind of like walking into a pastry shop and being handed a menu with the name of the pastry, but no picture and no bakery case to see what it looks like. It would be a less than desirable experience.
This is what this book feels like to me.
I wish it had pictures because the book seems well-written!”
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