Chef Wan Cakes
Author | : Wan (Chef) |
Publisher | : |
Total Pages | : 78 |
Release | : 2009 |
Genre | : Cake |
ISBN | : 9789812617538 |
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Author | : Wan (Chef) |
Publisher | : |
Total Pages | : 78 |
Release | : 2009 |
Genre | : Cake |
ISBN | : 9789812617538 |
Author | : Wan (Chef) |
Publisher | : |
Total Pages | : 189 |
Release | : 2000 |
Genre | : Cake |
ISBN | : 9789812321176 |
Chef Wan, Malaysia's famous Food Ambassador finally releases hundreds of recipes from his very own collection to tantalise and entice the blandest of taste buds Packed with exciting recipes ranging from piping hot muffins, pastries and croissants to trickling cold puddings, mousse and desserts -- Chef Wan's sweet delights will leave your mouth watering Journey into the land of sweet offerings...
Author | : Chef Wan |
Publisher | : Marshall Cavendish International (Asia) |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Cooking |
ISBN | : 9789814361545 |
Annotation Malaysia's popular food ambassador, Chef Wan, provides a compilation of over 200 dessert and pastry recipes, ranging from delectable tarts and muffins to fragrant breads and puddings.
Author | : Wan (Chef) |
Publisher | : |
Total Pages | : 189 |
Release | : 2009-03-10 |
Genre | : Cake |
ISBN | : 9789812616722 |
Author | : Wan (Chef) |
Publisher | : |
Total Pages | : 80 |
Release | : 2009 |
Genre | : Cake |
ISBN | : 9789673035496 |
Author | : Chef Wan |
Publisher | : Marshall Cavendish International Asia Pte Ltd |
Total Pages | : 290 |
Release | : 2011-09-15 |
Genre | : Cooking |
ISBN | : 9814435023 |
Malaysia’s Culinary Ambassador and Asia’s most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan’s best cookbook yet.
Author | : Huen Su-Yin |
Publisher | : MPH Group Publishing Sdn Bhd |
Total Pages | : 126 |
Release | : 2016-03-01 |
Genre | : |
ISBN | : 9674154582 |
In How I Built My Cake Shops, baking fanatic Huen Su-Yin shares with us her unexpected journey from rebel youth and construction management student to cooking blogger, followed by baking enthusiast and finally, the owner of a successful cake business. In her story of how she started Delectable, she shares with us her hopes and joys at starting her own cake shop. She also candidly describes the mistakes she made, the frustrations she endured and the dark periods that threatened to ruin it all. But despite all that, she and her business survived and thrived. Hers is indeed a delectable story one that has all the ingredients that make for an enjoyable, fulfilling and inspiring read. While building a business that started off as a blog might seem like a modern fairy tale, in Su-Yin's case, it's real and now you can find out how it came true.
Author | : Chef Wan |
Publisher | : Marshall Cavendish International Asia Pte Ltd |
Total Pages | : 193 |
Release | : 2012-06-15 |
Genre | : Cooking |
ISBN | : 981443504X |
Ever since Chef Wan was appointed food ambassador by the Malaysian government and resident chef of the Asian Food Channel, there can be no better person to present a variety of Asian and Western dishes. In this book Chef Wan revives fading Malaysian culinary gems, celebrates regional Asian favourites and showcases Western recipes adapted for the Asian palate. With years of experience as a chef and television personality behind him, Chef Wan is without doubt, perfectly poised to promote Asian cuisines to the West and Western-style cooking to Asia.
Author | : Eric Lanlard |
Publisher | : Mitchell Beazley |
Total Pages | : 0 |
Release | : 2011-10-05 |
Genre | : Cooking |
ISBN | : 9781845336059 |
There are a few simple secrets to making home baking wonderful. Whether you're cooking cakes, meringues, pastries, cookies or puddings, you will discover in Cake Boy how to make them the best. Cake Boy's simple cakes include classics such as Genoise Sponge and Light Fruit Cake alongside more surprising recipes such as Apple and Honey Crumble Sponge. There are flour-free cakes, muffins and cupcakes too - from the Marshmallow Muffin to the Chai-tea Cupcake. Delicious puddings are also made easy. Discover how to make the perfect Baked Lemon Cheesecake or a simple Blueberry Cheesecake. Create a gorgeous Steamed Sticky Toffee Pudding or a glamorous Hot Ginger Bread Soufflè. Or learn the simple tricks behind a great Tarte Tatin or a delicious Bakewell Tart.
Author | : Roland Mesnier |
Publisher | : Simon and Schuster |
Total Pages | : 330 |
Release | : 2007-10-16 |
Genre | : Cooking |
ISBN | : 1416546197 |
In his twenty-five years as Executive White House Pastry Chef, Roland Mesnier prided himself on creating a unique dessert for every special occasion, from elaborate State Dinners and formal receptions to smaller family gatherings and birthday celebrations. In Roland Mesnier's Basic to Beautiful Cakes, the author of the classic and comprehensive Dessert University shows home cooks how to create desserts that can be beautifully embellished to serve any occasion by using a small set of foolproof cake recipes. Hazelnut Ring Cake, for example, can be served on its own at teatime, as it was in the Reagan White House; or, with the addition of espresso-flavored whipped cream and a crown of caramelized phyllo, can become the memorable culmination of an elegant dinner party. Chocolate Dome Cake (one of the Carters' favorites) can be topped with raspberry glaze, served with Grand Marnier mousse, or spangled with berries. Blueberry Upside-Down Cake with yogurt sauce is a light treat for a long weekend morning; the cherry version, with its lattice of whipped cream, will delight children and adults alike, and the truly grand Peach and Spice Upside-Down Cake with Brioche "Peaches" is a show-stopping confection, elegant enough for the Clintons to serve to the chancellor of Germany and the prime minister of England. Even on the most important ocassions, Chef Mesnier believes that desserts don't have to be filled with butter and cream. Recipes like the wheat-free Carrot Cake, the dairy-free Orange Sherbert Cake with Glazed Oranges, and the low-fat Apricot Soufflé Cake with Apricot Grand Marnier Sauce satisfy guests with special dietary concerns but still meet Roland's exacting standards for taste and presentation. The easy-to-follow instructions for these time-tested recipes anticipate pitfalls and offer sensible suggestions for when it is worth to invest in high-end ingredients and equipment and when you can get by without them, and how to peel and slice fruit for the most attractive results. With Chef Mesnier taking you through every step of each carefully constructed recipe, you can be sure that your cakes will be delicious and spectacular every time. Soon you will have mastered the basic recipes and a few of the more advanced techniques, and you will be able to develop a repertoire of your own. like Chef Mesnier, you'll be able to tailor your desserts to the tastes of your guests or the spirit of a celebration. Whether the table is lit by tapers and laid with your best silver or you are serving a few friends Sunday supper in the kitchen, you will be able to create sophisticated mouthwatering desserts that your guests will remember for weeks to come.