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Flour: A Baker's Collection of Spectacular Recipes
 
 

Flour: A Baker's Collection of Spectacular Recipes [Kindle Edition]

Joanne Chang , Christie Matheson

Kindle-Preis: EUR 12,25 Inkl. MwSt. und kostenloser drahtloser Lieferung über Amazon Whispernet

  • Länge: 319 Seiten
  • Sprache: Englisch
  • Aufgrund der Dateigröße dauert der Download dieses Buchs möglicherweise länger.
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Produktbeschreibungen

Pressestimmen

It's hard to believe that Flour is Joanne Chang's first book, because the level of mastery, precision and experience in it make it feel like the work of someone who's been showing new bakers the light and the way for a very long time. --NPR, Ten Best Books of 2010

Kurzbeschreibung

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

Produktinformation

  • Format: Kindle Edition
  • Dateigröße: 17734 KB
  • Seitenzahl der Print-Ausgabe: 320 Seiten
  • Verlag: Chronicle Books LLC; Auflage: 1 (25. März 2011)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B004XJ72QE
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Amazon Bestseller-Rang: #234.283 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Amazon.com: 4.6 von 5 Sternen  206 Rezensionen
213 von 215 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Lots of Delicious Sugar from Flour 28. Oktober 2010
Von k8inut - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
The book begins with a baking overview of sorts. It gives an explanation of techniques that will be used throughout the book. Then, it goes over baking equipment. Next, the book has a short discussion of ingredients. The section on ingredients offers quite a bit of information on things like the right temperature for the ingredients and reasons why unsalted butter is better than salter butter in the recipes. After that, the book has Joanne's Top 12 Baking Tips with explanations for each tip. The author also has quite a few explanations on the science behind the tip or technique throughout the book.

The book covers breakfast treats, cookies, cakes, pies & tarts, other sweets, and breads. Each chapter has popular treats (i.e. red velvet cake, sticky buns, and chocolate chunk cookies, which are wonderful) and also has more unique recipes, too (i.e. hazelnut-almond dacquoise, lemon marshmallow meringue pie, and rosemary shortbread). There are also recipes to make homemade versions of popular, American treats, such as oreos, pop tarts, and fig newtons.

One downside to this book is that there are few pictures. For example, only about four of the twenty-five recipes in the cookie section have a picture, which is a shame because the pictures in the book are beautiful. One note - the carrot cake recipe calls for baking the cupcakes for 50 minutes, but mine were done after 25 minutes. I'm not sure whether that was a typo or whether I just have a hot oven.

*Update 11/7/10* The chocolate chunk cookies were some of the best chocolate chip cookies that I've ever made. I also really liked the Chunky Lola cookies. The surprise hit so far, though, was the cornmeal lime cookies. They were surprisingly addictive and the perfect end to a Latin-flavored meal.
*Update 12/13/10* I took this cookbook home for the holidays. We made a huge batch of the sticky sticky buns, and they were incredibly rich and so yummy. They taste like a cross between a honey bun and a traditional sticky bun. A couple notes - One, you may want to put a cookie sheet under the rolls as they cook. We had quite a mess to clean up when the goo from one of the rolls bubbled over. Second, baking the rolls in a glass pan seemed to help them cook more evenly than baking them in a metal pan.
*Update 1/27/11* After reading reviews of other cookbooks on here, I felt that I should note that this book has the ingredients listed by weight and by volume (i.e. grams and cups). I know that a lack of weight measurements can be a make or break issue for some people with a cookbook, so I wanted to make it clear that this book does have measurements listed both ways.
80 von 84 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Exceptional book for passionate bakers! 20. Oktober 2010
Von tasha - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
This is a fantastic book. I am a huge fan of the bakery and the book really captures what I love so much about Flour- everything is approachable, familiar, and simple, yet still manages to be so special and awe-inspiringly delicious. The book is very well-written and provides the perfect amount of background on each recipe. I also really liked Joanne's baking philosophy and her chapter of baking tips and essential equipment. She inspired me to be a little more careful about measurement and precision in baking!
Last weekend I successfully made the most delicious croissants I've ever had in my life. I couldn't believe I made them at home- it was all thanks to this book! Highly, highly recommended for beginners and passionate bakers alike!
40 von 44 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen I really wanted to love this 5. August 2011
Von Bookie - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
First of all, the positives. I really love Joanne's style of writing and her storytelling. Loved the little stories she'd tell about her childhood. Also, I think a lot of these recipes are very creative & they sound delicious & the photos make them look mouth-watering. O.K., so now the negatives. Granted, I only tried a few of her recipes, but from the ones I did try, I found the techniques to be unnecessarily complicated & time-consuming, and the results just o.k. I'm a somewhat experienced home baker, so I was a little skeptical about all the extra steps just to whip up a batch of cookies, but I gave her the benefit of the doubt & followed her instructions to the letter. The resulting cookies just turned out kind of meh. I could've produced better cookies by just throwing everything together in a big bowl & mixing it all together. I got similar "meh" results with the other cookie recipes I tried. The flavors just weren't that great. Also, the baking times & temps seemed way off to me, & I just have a regular old standard electric oven. Maybe I should try her other recipes before totally nixing this book, but for now, I wouldn't really recommend this book.
63 von 72 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen Baker Beware 20. Dezember 2011
Von MrMike - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
After baking several loaves of bread, some scones, two batches of focaccia, several cakes, a chocolate tart and some granola bars from this book I have learned to treat all recipes in the book with a great deal of skepticism. Here is why:

1. The times for just about all recipes I've tried have been way off. Suggested times are up to twice as long as it seems they should be. I bake/cook a lot and I've never seen anything like it. For example, the tart crust was burnt way before even the shortest recommended time was reached and I baked the granola bars for only 25 minutes after adding the topping, instead of for the recommended 50-60 minutes. I wonder if the recipes have ever been tested--a process I believe is common for good cookbooks. At first I thought my Wolf oven had lost its temperature calibration, but when I tested it with an independent oven thermometer it was right on. I have not been using my oven in convection mode, which can slightly reduce baking time. I suppose I could be wrong about the times and it is really the recommended temperatures that are off.
2. At first I thought the timings for the cakes were bad because there was no real definition of the type of 8-inch pan to use--that is, one with 1.5, 2 or 3-inch high sides. I consider this to be a glaring lack of definition of the type of pan to use. The Midnight Chocolate Cake overflowed my pan with 2-inch sides and cooked in about one-half the suggested time. I then went and bought an 8-inch pan with 3-inch sides for the carrot cake and, although the cake stayed in the pan, it cooked in a mere 50 minutes instead of the recommended 80 minutes. At this point I thought I did everything I could to be faithful to the recipe and it still took only about 60% of the recommended time to bake the cake. Do most home cooks have 8-inch pans with 3-inch high sides? I don't think so. The recipes need to be much more specific and better developed. Once again, did anyone ever test or review these recipes?
3. The Granola Bar recipe is what really pushed me over the edge to write this review. Not only does the timing seem way off, but also after you are told to roast the walnuts you are never told how or when to add them to the recipe. Once again, did anyone ever test or review this recipe?

I'm tired of trying to make these recipes work. I would not recommend this book to anyone. While the pictures and annotations are nice and I'm sure the bake goods at the bakery are excellent, I found the recipes to be very poorly produced and feel cheated given how much was paid for this book. I'm afraid I feel the book is a classic example of all form but little substance.
54 von 62 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen I love flour's cookies! 25. Oktober 2010
Von C. Serrano - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
My five-star review of flour may be "putting the cart before the horse" since I've only made one recipe thus far, but I'm going to go ahead and go out on a limb and call it a five-star baking book! I'm going to do it because I have quite a large collection of baking cookbooks from which to compare, and can tell from reading the recipes that they all seem to have appropriately balanced ingredients and flavors. In addition, the book is beautiful (lovely photographs to dream over) and a joy to read through. As for the recipe that I did try, the Chunky Lola Cookies", they were some of the best cookies I've ever made! These chocolate chip cookies are a magnificent combination of oats, pecans, shredded coconut, and chocolate. They somehow manage to be chewy, crisp, and soft in all the right way. One would think that the ingredients in this cookie would compete with one another, but they don't; in fact, they all work together like a championship team bringing home a divine flavor trophy with each bite. My husband even made ice cream sandwiches out of them, which took them to a whole other awesome level. I plan on making these for friends and family as an affordable gift to give during the holidays. I look forward to trying the many other great looking recipes in Joanne Chang's book.

Update 11/1: I made the homemade fig newtons. They were pretty good, but a lot of work and very time consuming. I actually split this recipe up and made it in 2 days. On day one, I made the fig filling. The cook time on it takes about an hour, and you need to let it cool completely, so give or take another couple of hours. On the following day I made the dough, which is pretty simple. However, the completed dough is pretty difficult to work with to get into that rectangle shape and fold it over the filling. It then takes about 40 minutes to bake, and another hour to cool completely before you should cut into it.
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Beliebte Markierungen

 (Was ist das?)
&quote;
Making crème fraîche is easy: Pour a quart of heavy cream into a bowl or other container, stir in 4 tablespoons of buttermilk, cover, and let stand at warm room temperature overnight (at least 10 hours), or until it thickens. &quote;
Markiert von 4 Kindle-Nutzern
&quote;
CHOCOLATE CHUNK COOKIES &quote;
Markiert von 3 Kindle-Nutzern
&quote;
In a pinch, you can substitute 3/4 cup (105 grams) unbleached all-purpose flour and 2 tablespoons cornstarch for 1 cup (120 grams) cake flour. &quote;
Markiert von 3 Kindle-Nutzern

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