http://www.gutenberg.org/ebooks/62819.opds 2024-11-07T18:40:21Z Successful Baking for Flavor and Texture: Tested Recipes by Martha Lee Anderson Free eBooks since 1971. Project Gutenberg https://www.gutenberg.org webmaster@gutenberg.org https://www.gutenberg.org/gutenberg/favicon.ico 25 1 2024-11-07T18:40:21Z Successful Baking for Flavor and Texture: Tested Recipes

This edition had all images removed.

Title: Successful Baking for Flavor and Texture: Tested Recipes

Note: Reading ease score: 74.3 (7th grade). Fairly easy to read.

Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online
Distributed Proofreading Team at https: //www.pgdp.net

Summary: "Successful Baking for Flavor and Texture: Tested Recipes" by Martha Lee Anderson is a comprehensive cooking guide published in the late 1930s. This instructional book falls under the category of culinary publications and is aimed at home bakers who wish to explore a variety of baked goods. It emphasizes the use of baking soda in conjunction with natural acids from ingredients like fruit juices to enhance flavor and texture in baked products. The book provides a plethora of tested recipes ranging from cakes and cookies to muffins and biscuits, all designed to showcase the benefits of using baking soda. Each recipe includes precise measurements and instructions to ensure successful outcomes, enabling bakers of all skill levels to achieve bakery-quality results at home. Anderson also includes helpful kitchen hints and troubleshooting tips related to baking, as well as a section on the versatility of baking soda beyond baking, covering its use in cleaning and maintaining freshness in the kitchen. Overall, this book serves as an essential resource for anyone interested in mastering the art of baking. (This is an automatically generated summary.)

Author: Anderson, Martha Lee

EBook No.: 62819

Published: Aug 2, 2020

Downloads: 86

Language: English

Subject: Baking

Subject: Sodium bicarbonate

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

urn:gutenberg:62819:2 2020-08-02T00:00:00+00:00 Public domain in the USA. Anderson, Martha Lee en 1
2024-11-07T18:40:21Z Successful Baking for Flavor and Texture: Tested Recipes

This edition has images.

Title: Successful Baking for Flavor and Texture: Tested Recipes

Note: Reading ease score: 74.3 (7th grade). Fairly easy to read.

Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online
Distributed Proofreading Team at https: //www.pgdp.net

Summary: "Successful Baking for Flavor and Texture: Tested Recipes" by Martha Lee Anderson is a comprehensive cooking guide published in the late 1930s. This instructional book falls under the category of culinary publications and is aimed at home bakers who wish to explore a variety of baked goods. It emphasizes the use of baking soda in conjunction with natural acids from ingredients like fruit juices to enhance flavor and texture in baked products. The book provides a plethora of tested recipes ranging from cakes and cookies to muffins and biscuits, all designed to showcase the benefits of using baking soda. Each recipe includes precise measurements and instructions to ensure successful outcomes, enabling bakers of all skill levels to achieve bakery-quality results at home. Anderson also includes helpful kitchen hints and troubleshooting tips related to baking, as well as a section on the versatility of baking soda beyond baking, covering its use in cleaning and maintaining freshness in the kitchen. Overall, this book serves as an essential resource for anyone interested in mastering the art of baking. (This is an automatically generated summary.)

Author: Anderson, Martha Lee

EBook No.: 62819

Published: Aug 2, 2020

Downloads: 86

Language: English

Subject: Baking

Subject: Sodium bicarbonate

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

urn:gutenberg:62819:3 2020-08-02T00:00:00+00:00 Public domain in the USA. Anderson, Martha Lee en 1