Monday, 2 April 2012


1)Wilton Master Tips Set (编号:B004)


规格:包括52 个裱花嘴,两个裱花嘴转换器和两个3.2cm的花钉(9号)。

Wilton's Master tip set includes 52 metal decorating tips. Decorate sheet cakes, petit fours, muffins, cookies and more using this master tip set. The decorating tips you'll need are housed in this plastic storage case. The master tip set includes these tips: 1, 2, 3, 4, 6, 7, 12, 13, 16, 17, 18, 22, 24, 27, 30, 31, 32, 42, 45, 46, 47, 48, 54, 59, 61, 65, 66, 67, 68, 69, 70, 73, 74, 78, 96, 97, 98, 101, 102, 103, 104, 106, 108, 109, 123, 124, 129, 134, 136, 195, 199 and 2C. It also includes two standard tip couplers and two 1.25-in. flower nails (#9).

2) The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (编号:B005)


A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest

3) Chocolate Deserts by Pierre Herme(编号:B006)

Since Pierre Hermé is probably the best pastry chef in the world, and chocolate the best dessert flavor, it's no surprise that this stellar combination, presented in Chocolate Desserts by Pierre Hermé is dazzling. Hermé's beautiful recipes are written by Dorie Greenspan, who also worked with him on his award-winning Desserts by Pierre Hermé, and the resulting creations are photographed as works of art by Jean-Louis Block-Laine.
Although Hermé is best known for his multilayered extravaganzas, this collection was written and tested for American home kitchens. So while there are a few mind-boggling, taste-bud-stretching experiences like Plaisir Sucre (hazelnut dacquoise, milk chocolate ganache, milk chocolate whipped cream, sheets of tempered milk chocolate, and a crunchy chocolate praline spread), most of the recipes are more than manageable, and just as scrumptious. Lacy Coffee-Cocoa Nougatine Cookies are crisp and delicate and extremely flavorful. The Chocolate Macaroons are the perfectly smooth, ganache-filled ones you see all over Paris, and with Hermé and Greenspan to walk you through the steps, the best results are guaranteed. Pistachio Waffles with Chocolate Cream are crispy outside and moist and tender inside, and the combination of hot and cold makes them even more memorable. Chocolate Rice Pudding is far from old-fashioned, and while it makes a delectable stand-alone dessert, Hermé suggests making it part of a truly grand dessert: his Pear and Fresh Mint Tempura with Chocolate Rice Pudding is an amazing combination of flavors, textures, and temperatures.
In recipes for everything from Hot Chocolate to Bittersweet Chocolate Sorbet, from Moist and Nutty Brownies to the legendary chocolate caramel extravaganza the Faubourg Pave, readers will benefit from Hermé's 25 years of experience, his limitless creativity, and his obvious passion for his profession. This volume is destined to become a classic. --Leora Y. Bloom

这项优惠将在这个星期四,5th April 2012结束。有兴趣的朋友请在优惠结束前下订单。商品要在四月尾才能寄出。所有询问和有兴趣购买的朋友可以通过部落格帖子或电邮 ( 留言。

付款方式可以经由Public Bank 或 Paypal。 确认下单后我会电邮银行或paypal 的资料给你。

西马和东马的邮费一律rm7,7kg以下,过后每多1kg加付rm1.50(Pos Malaysia 的普通包裹邮寄服务)。有兴趣购买的国外朋友请先让我确定邮费后才下订单。谢谢!!

Baker's Secret Bakeware有兴趣的朋友也欢迎跟以上商品一起订购,可以选则一起邮寄,比较节省邮费。



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