Author : Gene Gonzalez
Publisher : Anvil Publishing, Inc.
Page : 106 pages
File Size : 45,18 MB
Release : 2017-11-01
Category : Cooking
ISBN : 9712731855
This book features more than sixty recipes of different kinds of everyday breads, modern day breads, rich breads, specialty breads, biscuits, cookies, and snacks. Recipes include: homemade pan de sal, pan de agua, rosquetas, Filipino fruitcake, ensaimada Bulacan, pastel, kababayan, puto Binondo, hopia ube, sweet empanaditas, araro, pan de regla, pilipit, and many more!
Author : Gene Gonzalez
Publisher :
Page : 102 pages
File Size : 27,56 MB
Release : 2015
Category : Bread
ISBN : 9789712730221
Author : Amy A. Uy
Publisher :
Page : 275 pages
File Size : 24,15 MB
Release : 2015
Category :
ISBN : 9789712730627
Author : Efren Bunquin
Publisher : Anvil Publishing, Inc.
Page : 398 pages
File Size : 33,89 MB
Release : 2018-08-24
Category : Cooking
ISBN : 971273434X
Breads, Cakes, Pastries, and More features baking recipes originally culled by cereal chemist and food technologist Efren G. Bunquin in his book The Golden Treasury of Baking and Candymaking. Kitchen-tested by the Center for Asian Culinary Studies and with annotations and recommendations from Chef Gene Gonzalez, recipes in this book include popular local breads such as Pan de Sal, Mamon Especial, and Ensaimada; Chinese snacks such as Hopia, Bitso-Bitso, and Pilipit; European breads such as Pizza Italiana, Danish Croissant, and L’ Gateau Sans Rival; and many more.
Author : Blanche David-Gallardo
Publisher : Anvil Publishing, Inc.
Page : 294 pages
File Size : 44,97 MB
Release : 2017-11-15
Category : Cooking
ISBN : 621420074X
The Expat Kitchen is a practical cookbook for a range of culinary expertise, from the novice to the knowledgeable cook, from the career woman/man with little time to spare for food preparation, to the skilled and consummate cook who will happily slave over a hot stove for hours preparing the perfect meal for friends and family, to the simple housewife looking to perk up the appetite of picky eaters in the family. Above all, it reflects and offers a cosmopolitan view of Filipino food and the Filipino palate, consistent with the changing tastes and lifestyles of today’s widely-traveled and well-informed Filipino.
Author : Daniel F. Doeppers
Publisher : University of Wisconsin Pres
Page : 467 pages
File Size : 46,30 MB
Release : 2016-04-11
Category : Business & Economics
ISBN : 0299305104
Getting food, water, and services to the millions who live in the world's few dozen megacities is one of the twenty-first century's most formidable challenges. This innovative history traces nearly a century in the life of the megacity of Manila to show how it grew and what sustained it. Focusing on the city's key commodities-rice, produce, fish, fowl, meat, milk, flour, coffee-Daniel F. Doeppers explores their complex interconnections, the changing ecology of the surrounding region, and the social fabric that weaves together farmers, merchants, transporters, storekeepers, and door-to-door vendors.
Author : Violeta A. Noriega
Publisher :
Page : 0 pages
File Size : 14,56 MB
Release : 1993
Category : Cookery, Philippine
ISBN : 9780963655707
Author :
Publisher :
Page : 772 pages
File Size : 41,8 MB
Release : 1912
Category : Technical and industrial education
ISBN :
Author : Stanley Ginsberg
Publisher :
Page : 0 pages
File Size : 37,56 MB
Release : 2011
Category : Baking
ISBN : 9781933822235
Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Ginsberg chronicles the history and traditions of Ashkenazic Jewry in Eastern Europe and America, and recreates the breads, pastries, and cakes that once filled the shelves of neighborhood bakeries.
Author : Linda Collister
Publisher :
Page : 176 pages
File Size : 43,9 MB
Release : 2000
Category : Bread
ISBN : 9781840911176
Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it. The word is organic and the era of the mass produced sliced white loaf is dwindling. Bread is now often baked in wood-fired ovens, using traditional methods to ensure a natural, country taste. Country Bread follows the same pattern as its predecessor, looking at natural, country breads all over the world with accompanying recipes that have been adapted for contemporary kitchens.
