Hand signed by Cynthia Barcomi - gladly personalized by name.
Step by step - from the basic dough to your own creation
Cynthia Barcomi has been loved by her fans for their sophisticated baking recipes for years - from cheesecakes to pies and tartes to cookies.
Now she reveals her collected back know-how for the first time in the book "Barcomi’s Back School"-step by step and understandable for everyone.
With only nine basic, Cynthia Barcomi presents 80 recipes in her bakery. The reader is introduced to the most important techniques of baking with illustrated step-by-step instructions. Barcomi explains the key or bowl in detail about success in the batter and the most important do’s and don’ts - for example, despite the misleading name, the enemy of each stirring cake is too much stirring.
The basic recipes are explained and basic questions are answered. What is the ingredients from and what are the exact quantity relationships? Six step pictures show how to make the finished cake from the basic ingredients: first mix the dry ingredients, then the moist and not too much stir! A principle that continues in the following recipes-from chocolate zucchini cake to the honey-orange gugelhupf to the almond butter muffins. The reader learns how biscuit, grumbling, yeast, yeast, sour, fire, strudel, planker and lightning-leaf dough go and how to make different creams and frostings, and has everything on the hand to do it yourself to bake. The many “Create-Your-Rum” tips in the recipes as well as the tables and graphics in the last part of the book are particularly helpful, which show what components always have to be and which components and flavors can be exchanged with others.
240 pages, bound with over 130 color photographs.
Appearance date: September 26, 2017
The following baking molds are often used in this book:
- Biscuit floor shape 15 & 23cm with loose soil
- Box shape with loose ground for 1kg loaf
- Pie & Tarteform 23cm
- Angel food cake shape
- Guglhupf form
- Muffin form
- Measuring spoon
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