Expected again available from the end of November!
The book is sent by Cynthia hand signed. Gladly personalized with name.
Special features | Bakeware
- Professional quality of anodized aluminum
- Optimal heat distribution and anti-stick effect
- 25 years warranty
- Made by hand in England
- Easy handling for a perfect baking result
- Through the anodization, the aluminum is sealed and can not get into the food. The use is absolutely safe.
Description | Bakeware
The ideal shape for all pie species, such as biscuits and cheesecakes. Even Cinnamon rolls or rolls can be baked wonderfully in this form.
The baking pan has solid pages and a removable floor. Thanks to a slight press on the ground, the finished pastry can be quickly and easily removed from the mold. Depth of both bakeware about 8cm.
The material guarantees optimum and rapid heat and refrigeration due to its high conductivity. So e.g. the pastry in the baking dish frozen and thawed without problems. You can easily cut on the bakeware. Although a knife can leave slight traces, but not the function of the baking dish. The stainless, anodized aluminum offers an exceptional anti-stick effect without being coated.
To anodize baking molds made of aluminum, they are placed in an electrolytic bath and anodized by a current flow. This creates an oxide surface that protects the metal core and makes it the optimum performance.
Description | A BOOK
Cynthia Barcomi has been loved by her fans for her refined baking recipes for years - from Cheesecakes to pies and tarts to cookies.
Now, for the first time she travels her collected back-know-how in the book "Barcomi's Bake School" - step by step and for everyone comprehensible.
With only nine classes, Cynthia Barcomi introduces 80 recipes in their baking school. The reader is introduced to the most important techniques of baking with illustrated step-by-step instructions. Barcomi explains in detail the key or the bowl on the success of the bond and the most important do's and don'ts - for example, despite the misleading name too much stirring the enemy of each stirring cake.
The basic recipes are explained and fundamental questions answered. From which ingredients does it exist and how are the exact quantity ratios? Six step images show how to make the finished cake from the basic ingredients: first mix the dry ingredients, then the damp and not stir too much! A principle that continues in the following recipes - from chocolate zucchini cake over the honey orange gugelhupf, to almond butter muffins. The reader learns how biscuit, crumbling, yeast, sour, fire, swirls, puffers and lightning puff pastry goes and how to make different creams and frostings, and thus has everything on the hand to themselves to bake. The many "Create-your-Own" tips are particularly helpful in the recipes as well as the tables and graphics in the last part of the book, which show which components must always be and which components and flavors can be exchanged by others.
240 pages tied with over 130 color photographs.
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