Description |
346 pages : color illustrations ; 24 cm |
Note(S) |
Includes index. |
Summary |
Lin shows how to marble, layer, and swirl doughs, batters, toppings, or frostings to create inventive flavor combinations that look as fantastic as they taste. He offers variations to suit any taste, as well as baking and decorating tips throughout on topics like making your own all-natural food coloring, rolling up jelly roll-style cakes, and discovering the magic of browned butter. |
Contents |
Baking equipment -- How to use this book and basic troubleshooting for baking -- Ingredients -- Gluten free conversion for this cookbook -- Cookies -- Brownies and bars -- Cakes -- Pies, tarts, cobblers, and crisps -- Muffins, breads, and breakfast goods -- A little bit more. |
Subject(S) |
Baking.
|
|
Cookbooks.
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Added Name(S) |
Xiao, Linda, photographer.
|
Added Title |
Marbled, swirled and layered |
ISBN |
9780544453739 (paper over board) |
|
0544453735 (paper over board) |
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