Taste What Maple Can Do! Pure maple syrup possesses a subtle bouquet and complex flavors that set it apart from all other sweeteners. Essential on pancakes and perfect in all sorts of cookies, pies, and other baked goods, maple syrup also brings an intriguing note of sweetness to savory dishes. From fondue to salad dressing, baked beans to grilled salmon, and sweet- and-sour chicken salad to pumpkin soup, Ken Haedrich’s recipes add just the right sweet touch to your daily cooking.
Taste What Maple Can Do! Pure maple syrup possesses a subtle bouquet and complex flavors that set it apart from all other sweeteners. Essential on pancakes and perfect in all sorts of cookies, pies, and other baked goods, maple syrup also brings an intriguing note of sweetness to savory dishes. From fondue to salad dressing, baked beans to grilled salmon, and sweet- and-sour chicken salad to pumpkin soup, Ken Haedrich’s recipes add just the right sweet touch to your daily cooking.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Ken Haedrich is the author of more than a dozen cookbooks, including Pie Academy, The Harvest Baker, Maple Syrup Cookbook, and Home for the Holidays, a winner of the Julia Child Cookbook Award. Founder and “dean” of The Pie Academy, Haedrich is one of America’s most respected food writers and a recognized authority on baking — pies, in particular. His articles have appeared in many publications, including Better Homes and Gardens, Cooking Light, and Bon Appétit. He can be found online at thepieacademy.com.
Inhaltsangabe
Foreword by Marion Cunningham Preface 1. Maple from Tree to Table Colonial Innovations Maple Alternatives Modern Maple Production Grading and Tasting Maple in the Kitchen 2. Maple Mornings Breakfast Classics Breakfast Sweets Breakfast Savories Breakfast Extras
3. Beyond Breakfast Soups & Starters Salads & Sauces Vegetables & Sides Main Dishes 4. Maple Sweets Bars, Cookies & Candy Pies & Cakes Puddings & More Converting Recipe Measurements to Metric Maple Producers & Organizations Mail-Order Sources Acknowledgments Recipe Credits Index
Foreword by Marion Cunningham Preface 1. Maple from Tree to Table Colonial Innovations Maple Alternatives Modern Maple Production Grading and Tasting Maple in the Kitchen 2. Maple Mornings Breakfast Classics Breakfast Sweets Breakfast Savories Breakfast Extras
3. Beyond Breakfast Soups & Starters Salads & Sauces Vegetables & Sides Main Dishes 4. Maple Sweets Bars, Cookies & Candy Pies & Cakes Puddings & More Converting Recipe Measurements to Metric Maple Producers & Organizations Mail-Order Sources Acknowledgments Recipe Credits Index
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