Bakery Food Manufacture and Quality: Water Control and Effects by Linda S. Young English | 2 Mar. 2000 | ISBN: 0632053275 | 221 Pages | PDF | 12 MB
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality.
Good Housekeeping Editors, "Good Food for a Healthy Heart: Low Calorie * Low Fat * Low Sodium * Low Cholesterol" English | ISBN: 1618371495 | 2015 | EPUB | 256 pages | 26 MB
Cook with your heart—FOR your heart! Taking a “stealth health” approach to mealtime, this collection of 185 delicious family-friendly recipes features everyday fare that's low in sodium, calories, and saturated fat. Vegetables, whole grains, lean meats, and fish play a starring role; quick but wholesome breakfast ideas start the day deliciously; and sweet and fruity desserts provide the perfect, satisfying finishing touch. Everything tastes so good, your family will forget it's also good for you!
Jacques Pépin, "Essential Pepin Desserts: 160 All-Time Favorites from My Life in Food" English | 2012 | ISBN: n\a | ASIN: B009N08ONS | 704 pages | EPUB | 421 MB
Essential Pepin Desserts showcases more than 150 of Jacques Pépin's top dessert recipes from his lifetime in food. The five chapters (Fruit Desserts; Puddings, Sweet Soufflés, and Crepes; Cakes, Cookies, and Candies; Tarts, Pies, and Pastries; and Frozen Desserts) display his many cooking styles, from homey French (Mémés Apple Tart), to haute cuisine (Coffee and Hazelnut Dacquoise), to fast food Jacques style (Warm Chocolate Soufflés), to fresh contemporary American dishes (Top-Crust Cherry Pie). In the accompanying videos, Pépin demonstrates ten essential techniques, including segmenting an orange, working with pie dough, and making chocolate "balloons."