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Baking with Judy Cookbook

  • Chef Judy Koh, Managing Director and Executive Chef of Creative Culinaire The School and Caffe Pralet, has close to two decades of professional baking and cooking experience. In this book, she invites every baking aficionado to join her in the pursuit of happy baking, while she guides you, step by step, through the different recipes to create mouthwatering and professional cakes, cookies, tarts, pies, puffs and more.

    Title: Baking with Judy

    Author: Judy Koh

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages: 121

    Publication Date: December 2013

  • Table of Contents

    • About the Author
    • Commonly Used Ingredients
    • Commonly Used Tools

    The Basics

    • Sponge Cake
    • Blitz Puff Pastry
    • Tart Shells
    • Raspberry Sauce
    • Caramel Cage
    • Meringue

    Cakes

    • Gluten-free Red Velvet Cake
    • Maple Walnut Cheesecake
    • Chewy Brownies
    • Chocolate Ice Cream Sticks
    • Citron Cake
    • Durian Mousse Cake
    • Grandma’s Banana Cake
    • Fruit Roulade
    • Durian Butter Cake
    • Vanilla Cupcakes
    • Cranberry Rose Cake
    • Luscious White Chocolate Cake
    • Ice Cream Igloo
    • Madeleines
    • Savoury Corn Muffins
    • Happy Porcupines (Eggless cakes)

    Tarts, Pies & Puffs

    • Coconut Cream Brulee Tart
    • Mushroom Quiche
    • Apple Almond Lattice
    • Chocolate Expresso Cheese Tarts
    • Passion Fruit Tarts
    • Pineapple vols-au-vents
    • Caramelised Banana Puffs
    • Durian Puffs

    Cookies

    • Hot Lips
    • Sand Biscuits
    • Tuile Desserts
    • Black and White Sesame Cookies
    • Cornflake Cookies

    Breads

    • Panettone (Italian Bread)
    • Tomato Foccacia
    • Earl Grey Tea Bread
    • English Muffins
    • Szechuan Cabbage Buns
  • Chef Judy Koh, Managing Director and Executive Chef of Creative Culinaire The School and Caffe Pralet, is celebrated internationally as a chef, food columnist and consultant. Her passion and forte is in the creation and development of Asian and Western recipes; and in research and comparative studies on food.




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