Baking at République: masterful techniques and recipes
(Book)
A stunning instructional from Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home. For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in this book.
Manzke, M. (2019). Baking at République: masterful techniques and recipes. First edition. New York, Lorena Jones Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.
Chicago / Turabian - Author Date Citation (style guide)Manzke, Margarita, 1974-. 2019. Baking At République: Masterful Techniques and Recipes. New York, Lorena Jones Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.
Chicago / Turabian - Humanities Citation (style guide)Manzke, Margarita, 1974-, Baking At République: Masterful Techniques and Recipes. New York, Lorena Jones Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, 2019.
MLA Citation (style guide)Manzke, Margarita. Baking At République: Masterful Techniques and Recipes. First edition. New York, Lorena Jones Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, 2019.
Record Information
| Last Sierra Extract Time | Apr 15, 2024 08:31:05 PM |
|---|---|
| Last File Modification Time | Apr 15, 2024 08:31:13 PM |
| Last Grouped Work Modification Time | Apr 15, 2024 08:31:08 PM |
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| 245 | 1 | 0 | |a Baking at République :|b masterful techniques and recipes /|c Margarita Manzke with Betty Hallock ; photographs by Kristin Teig. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York :|b Lorena Jones Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC,|c [2019] | |
| 300 | |a vii, 263 pages :|b color illustrations ;|c 28 cm | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a unmediated|b n|2 rdamedia | ||
| 338 | |a volume|b nc|2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a A stunning instructional from Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home. For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in this book. | ||
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