Download El Gran Libro De La Reposteria by Christian Teubner, Annette Wolter PDF

By Christian Teubner, Annette Wolter

Show description

Read Online or Download El Gran Libro De La Reposteria PDF

Similar food & wine books

Ice Creams & Sorbets: Cool Recipes

Not anything beats do-it-yourself ice cream, and making it from scratch is a captivating summertime culture whose time has come back. Ice lotions & Sorbets bargains approximately 50 recipes for easy and complex frozen truffles: out of date classics comparable to vanilla bean, strawberry, and bittersweet chocolate; modern delights similar to Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato.

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

The end-all-be-all advisor to ramen from Ivan Orkin, the iconoclastic New York-born proprietor of Tokyo's best ramen shop. In 2007, Orkin, a middle-aged Jewish man from ny, did whatever loopy. within the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen store. He was once a gaijin (foreigner), attempting to make his identify in a spot that's fiercely opinionated approximately ramen.

The Art of Preserving Beef: A Little Book Full of All the Information You Need

This little publication is filled with the entire details you would like in regards to the artwork of protecting pork via canning, curing, smoking, and freezing. you'll methods to move in regards to the technique of storing it for long term use in numerous equipment, plus effortless to keep on with recipes. There also are sections at the simple knowing of keeping meat, apparatus, tools, and basic directions.

The ultimate sandwich

Whilst John Montagu, the fourth Duke of Sandwich, received the bright suggestion of placing slices of chilly meat among items of bread, he not just invented the 1st, particularly glossy meal ⁰́₃ he created a world obsession. this present day there are diversifications of the transportable, reasonable (but, notably, solid) sandwich in so much cultures and it truly is approximately time a booklet seemed that takes the topic heavily.

Additional resources for El Gran Libro De La Reposteria

Sample text

This is called a stuck fermentation. Fermentations can get stuck if there is a sudden drop in temperature. Stuck fermentations are also more common in wild yeast-fermented batches. There may not be a dominant yeast to take over the fermentation, or the wild yeasts get poisoned by the alcohol that is produced. Getting the yeast to start fermenting again is often easier said than done. ” The winemaker would jump into the vat and use his legs to find a warm spot, indicative of fermentation taking place.

Wine can be classified into four major categories: still table wine, sparkling wine, fortified wine, and aromatized wine. Still table wine makes up the largest category of wine. It is defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB) as a wine between 7 and 14 percent alcohol by volume, with no carbonation. Sparkling wine is any wine with carbonation, also between 7 and 14 percent alcohol by volume. Fortified wines are wines that have had additional alcohol added to them before bottling.

Instead of carbon dioxide merely bubbling out of solution, the gas gets trapped in and around the solids in the vat. This causes the gas to force the solids up to the top of the vat, forming a cap. Carbon dioxide now collects under the cap and remains trapped in solution, which creates an anaerobic environment for the yeast. Having the solids form the cap also decreases the contact area between the skins and the juice, thereby slowing the extraction of color and tannin. The first process, and the simplest, is punching down (pigeage in French).

Download PDF sample

Rated 4.10 of 5 – based on 49 votes