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Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : ThriftBooks-Atlanta, AUSTELL, GA, Etats-Unis
Livre
Paperback. Etat : Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 0.47.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Livre
Etat : New.
Edité par Global Book Company 8/10/2023, 2023
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : BargainBookStores, Grand Rapids, MI, Etats-Unis
Livre
Paperback or Softback. Etat : New. The Baking Book: Classic Cookies, Novel Treats, Brownies, Bars, and More 0.47. Book.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Livre
Etat : As New. Unread book in perfect condition.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : California Books, Miami, FL, Etats-Unis
Livre
Etat : New.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : booksXpress, Bayonne, NJ, Etats-Unis
Livre impression à la demande
Soft Cover. Etat : new. This item is printed on demand.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : Ebooksweb, Bensalem, PA, Etats-Unis
Livre
Etat : VeryGood. signs of little wear on the cover.
Edité par Intell Book Publishers, 2023
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : Grand Eagle Retail, Wilmington, DE, Etats-Unis
Livre impression à la demande
Paperback. Etat : new. Paperback. To make good puff paste one must have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp day. It should be made in a cool place as it is necessary to keep the paste cold during the whole time of preparation. This recipe makes two pies or four crusts, and requires one-half pound of butter and one-half teaspoon of salt, one-half pound of flour and one-fourth to one-half cup of ice-water. Cut off one-third of the butter and put the remaining two-thirds in a bowl of ice-water. Divide this into four equal parts; pat each into a thin sheet and set them away on ice. Mix and sift flour and salt; rub the reserved butter into it and make as stiff as possible with ice-water. Dust the slab with flour; turn the paste upon it; knead for one minute, then stand it on ice for five minutes. Roll the cold paste into a square sheet about one-third of an inch thick; place the cold batter in the centre and fold the paste over it, first from the sides and then the ends, keeping the shape square and folding so that the butter is completely covered and cannot escape through any cracks as it is rolled. Roll out to one-fourth inch thickness, keeping the square shape and folding as before, but without butter. Continue rolling and folding, enclosing a sheet of butter at every alternate folding until all four sheets are used. Then turn the folded side down and roll in one direction into a long narrow strip, keeping the edges as straight as possible. Fold the paste over, making three even layers. Then roll again and fold as before. Repeat the process until the dough has had six turns. Cut into the desired shapes and place on the ice for twenty minutes or longer before putting in the oven. If during the making the paste sticks to the board or pin, remove it immediately and stand it on the ice until thoroughly chilled. Scrape the board clean; rub with a dry cloth and dust with fresh flour before trying again. Use as little flour as possible in rolling, but use enough to keep the paste dry. Roll with a light, even, long stroke in every direction, but never work the rolling-pin back and forth as that movement toughens the paste and breaks the bubbles of air. The baking of puff paste is almost as important as the rolling, and the oven must be very hot, with the greatest heat at the bottom, so that the paste will rise before it browns. If the paste should begin to scorch, open the drafts at once and cool the temperature by placing a pan of ice-water in the oven. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : Ebooksweb, Bensalem, PA, Etats-Unis
Livre
Etat : LikeNew. Remainder mark.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : Ebooksweb, Bensalem, PA, Etats-Unis
Livre
Etat : New. .
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Livre impression à la demande
PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
Livre impression à la demande
Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Edité par Intell Book Publishers, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-Uni
Livre impression à la demande
Paperback / softback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Edité par Global Book Company, 2023
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : Revaluation Books, Exeter, Royaume-Uni
Livre
Paperback. Etat : Brand New. 82 pages. 11.00x8.50x0.17 inches. In Stock.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : GreatBookPricesUK, Castle Donington, DERBY, Royaume-Uni
Livre
Etat : New.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : GreatBookPricesUK, Castle Donington, DERBY, Royaume-Uni
Livre
Etat : As New. Unread book in perfect condition.
Edité par Global Book Company, 2024
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Livre impression à la demande
PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Edité par Intell Book Publishers, 2023
ISBN 10 : 1835520421ISBN 13 : 9781835520420
Vendeur : AussieBookSeller, Truganina, VIC, Australie
Livre
Paperback. Etat : new. Paperback. To make good puff paste one must have all the ingredients cold. Use a marble slab if possible and avoid making the paste on a warm, damp day. It should be made in a cool place as it is necessary to keep the paste cold during the whole time of preparation. This recipe makes two pies or four crusts, and requires one-half pound of butter and one-half teaspoon of salt, one-half pound of flour and one-fourth to one-half cup of ice-water. Cut off one-third of the butter and put the remaining two-thirds in a bowl of ice-water. Divide this into four equal parts; pat each into a thin sheet and set them away on ice. Mix and sift flour and salt; rub the reserved butter into it and make as stiff as possible with ice-water. Dust the slab with flour; turn the paste upon it; knead for one minute, then stand it on ice for five minutes. Roll the cold paste into a square sheet about one-third of an inch thick; place the cold batter in the centre and fold the paste over it, first from the sides and then the ends, keeping the shape square and folding so that the butter is completely covered and cannot escape through any cracks as it is rolled. Roll out to one-fourth inch thickness, keeping the square shape and folding as before, but without butter. Continue rolling and folding, enclosing a sheet of butter at every alternate folding until all four sheets are used. Then turn the folded side down and roll in one direction into a long narrow strip, keeping the edges as straight as possible. Fold the paste over, making three even layers. Then roll again and fold as before. Repeat the process until the dough has had six turns. Cut into the desired shapes and place on the ice for twenty minutes or longer before putting in the oven. If during the making the paste sticks to the board or pin, remove it immediately and stand it on the ice until thoroughly chilled. Scrape the board clean; rub with a dry cloth and dust with fresh flour before trying again. Use as little flour as possible in rolling, but use enough to keep the paste dry. Roll with a light, even, long stroke in every direction, but never work the rolling-pin back and forth as that movement toughens the paste and breaks the bubbles of air. The baking of puff paste is almost as important as the rolling, and the oven must be very hot, with the greatest heat at the bottom, so that the paste will rise before it browns. If the paste should begin to scorch, open the drafts at once and cool the temperature by placing a pan of ice-water in the oven. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.