Franklin

Wholefood Baking [electronic resource] : Wholesome ingredients for delicious results

Author/Creator:
Blereau, Jude.
Other Title:
Wholefood Baking
Publication:
Sydney : Allen & Unwin, 2013.
Format/Description:
Book
1 online resource (596 p.)
Local subjects:
Food.
Form/Genre:
Electronic books.
Summary:
Trusted author and inspiring food educator, Jude Blereau, turns her skilled hand and discerning eye to the popular field of baking in this fourth beautifully photographed (and thoroughly tested) book as she explores organic and wholefood philosophy in everyday recipes.
Contents:
Cover; Dedication; Title; Contents; Introduction; Ingredients and what they do; Sweeteners; Flours and meals; Gums; Starches and thickeners; Raising agents; Gelling agents; Chocolate and cocoa (cacao); Flavouring agents; Fats for baking; Eggs; Milks; Salts; Some other useful ingredients; Tools for the wholefood kitchen; Bowls; Stand mixer and hand-held electric beaters; Wooden spoons, spatulas and whisks; Sieves; Plastic and metal dough scrapers; Scales; Measuring cups - dry and liquid; Measuring spoons; For grating and zesting; Pastry cutter; Rolling pin; Palette knives; Cake and muffin tins
Tart tinsBaking trays; Silicone bakeware and silpats; Rotating cake stand; Piping bags and nozzles; The oven; Becoming a baker - instinct and technique; Know your oven; Read through the recipe before you start and work in sequence; Line your tin; Cooking your cake; How to tell when your cake is cooked; Measuring a cup of flour; To sieve or not to sieve; Folding; Beating to the ribbon; Turning your batter into the cake tin; Factors that affect crumb; Specialised baking - dairy free, egg free and gluten free; Dairy-free and/or egg-free baking; Gluten-free baking; Recipes; Scones and drop scones
A scone with more integrityDairy-free scones; A classic scone; A scone with more goodness; Lemon-glazed blueberry scones; Cherry and vincotto wedges; Peach and nectarine oat and barley scones; Dairy free; Pumpkin, cheddar, rosemary and sage gluten-free scones; Gluten-free drop scones; Biscuits, bars and crackers; Biscuits and bars; World peace bar; Oat and barley fig pillows; Peanut Anzacs; Christmas crescents; A simple and plain biscuit for many reasons; Almond, coconut and maple syrup biscuits; Rugelach; Busy girl's emergency biscotti; Quinoa everyday biscuits
Quinoa, cocoa nib and hazelnut chocolate sandwichesCrackers; Brown rice, chia and sesame seed crackers; Oat and seed crackers; Barley, wheat and rosemary crackers; Cornmeal, spelt, parmesan and cheddar crackers; Muffins; It all starts with a muffin; Fruit: cutting, moisture and combinations; Topping the muffin; How much liquid to add?; Classic Earth Market muffins, revisited; Classic Earth Market muffins, egg free; Classic Earth Market muffin - egg, butter and dairy free; Maple syrup, pear and ginger muffins; Roasted pumpkin, balsamic onion and feta muffins; Plum, fig and hazelnut muffins
Pumpkin pie muffinsSummer zucchini, oven-dried tomatoes, basil, feta and olive muffins; Classic gluten-free muffins; Classic gluten-free muffins, egg free; Classic gluten-free muffins, egg and dairy free; Cakes; Cakes for every day and special occasions; Teacakes, coffee cakes, quick breads and loaves; Blueberry boy bait; Date and pecan streusel cake; Buckwheat, hazelnut and plum kuchen; Oat and barley pumpkin gingerbread; Banana and coconut bread with passionfruit icing; Pumpkin bread; Everyday cakes; Bittersweet banana, chocolate and quinoa cake; Walnut and yoghurt cake for Easter
Meyer lemon, barley and olive oil cake
Notes:
Description based upon print version of record.
ISBN:
1-74343-468-5
OCLC:
843199770
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