Baking SECRETS for Young Chefs:
Isabella G. Harvey
This audiobook is narrated by a digital voice.
Baking SECRETS for Young Chefs:
“Learn to Make Healthy and Delicious Recipes That Everyone Will Eat, Love, and Share”
[Culinary Skills For Young Bakers to Make the Best “Bread, Cake, and Cookies.”]
Duration - 9h 20m.
Author - Isabella G. Harvey.
Narrator - Digital Voice Marcus G.
Published Date - Wednesday, 29 January 2025.
Copyright - © 2025 Isabella G. Harvey ©.
Location:
United States
Description:
This audiobook is narrated by a digital voice. Baking SECRETS for Young Chefs: “Learn to Make Healthy and Delicious Recipes That Everyone Will Eat, Love, and Share” [Culinary Skills For Young Bakers to Make the Best “Bread, Cake, and Cookies.”] Duration - 9h 20m. Author - Isabella G. Harvey. Narrator - Digital Voice Marcus G. Published Date - Wednesday, 29 January 2025. Copyright - © 2025 Isabella G. Harvey ©.
Language:
English
Introduction
Duration:00:01:50
Chapter 1: The Science Behind Baking Magic
Duration:00:04:21
Chapter 2: Essential Baking Tools and Equipment
Duration:00:05:21
Chapter 3: Introduction to Basic Baking Techniques
Duration:00:05:34
Chapter 4: Exploring Different Types of Flour
Duration:00:04:50
Chapter 5: Sweet and Savory Quick Breads
Duration:00:04:46
Chapter 6: Mastering the Art of Pie Crusts
Duration:00:06:43
Chapter 7: Perfecting Classic Cookies
Duration:00:07:24
Chapter 8: The Art of Cake Decorating
Duration:00:08:05
Chapter 9: Gluten-Free Baking: Tips and Tricks
Duration:00:06:37
Chapter 10: The World of Yeast: Breads and Beyond
Duration:00:06:02
Chapter 11: The Joy of Breakfast Pastries
Duration:00:06:59
Chapter 12: Creative Cupcakes and Muffins
Duration:00:06:28
Chapter 13: The Delights of Danish Pastry
Duration:00:05:16
Chapter 14: Healthy Baking Swaps and Substitutions
Duration:00:05:01
Chapter 15: French Patisserie Made Easy
Duration:00:04:15
Chapter 16: Artisan Bread: From Starter to Loaf
Duration:00:05:44
Chapter 17: Chocolatier Secrets Unveiled
Duration:00:06:03
Chapter 18: Italian Baking Traditions
Duration:00:04:13
Chapter 19: All About Puff Pastry
Duration:00:04:41
Chapter 20: Baking with Fruits: Pies and Tarts
Duration:00:05:50
Chapter 21: The Wonders of Bread Sculpting
Duration:00:05:25
Chapter 22: Exquisite Layer Cakes
Duration:00:05:28
Chapter 23: Bread Rolls: From Classic to Creative
Duration:00:06:11
Chapter 24: The Magic of Macarons
Duration:00:07:00
Chapter 25: International Baking Adventures
Duration:00:05:03
Chapter 26: Baking with Alternative Sweeteners
Duration:00:05:46
Chapter 27: Advanced Cake Decoration Techniques
Duration:00:04:49
Chapter 28: Alluring Artisanal Chocolate Confections
Duration:00:06:23
Chapter 29: The Art of Baking with Nuts
Duration:00:05:31
Chapter 30: Baking for Special Dietary Needs
Duration:00:06:30
Chapter 31: Perfecting Pastry Cream and Custards
Duration:00:05:40
Chapter 32: From Bagels to Pretzels: The Art of Shaping Dough
Duration:00:05:56
Chapter 33: The Whimsical World of Cake Pops
Duration:00:04:48
Chapter 34: Creative Bread Braiding Techniques
Duration:00:04:46
Chapter 35: Show-Stopping Wedding Cakes
Duration:00:05:21
Chapter 36: Baking with Ancient Grains
Duration:00:05:22
Chapter 37: Savory Baking: Pies, Quiches, and More
Duration:00:05:19
Chapter 38: The Joy of Cinnamon Rolls and Sticky Buns
Duration:00:04:41
Chapter 39: The Art of Bread Plaiting
Duration:00:04:55
Chapter 40: Baking with Edible Flowers
Duration:00:05:12
Chapter 41: The Magic of Brioche
Duration:00:05:23
Chapter 42: Gluten-Free Pastry: Crispy and Flaky
Duration:00:06:12
Chapter 43: Classic American Pies
Duration:00:06:22
Chapter 44: Japanese Delicacies: Mochi and Dorayaki
Duration:00:04:47
Chapter 45: Artistic Sugar Cookies
Duration:00:06:50
Chapter 46: Perfecting the Danish Kringle
Duration:00:06:10
Chapter 47: Baking with Ancient Egyptian Techniques
Duration:00:06:36
Chapter 48: Wholesome Whole Grain Baking
Duration:00:05:36
Chapter 49: The Art of Croissant Making
Duration:00:06:22
Chapter 50: Gourmet Doughnuts: Beyond the Ordinary
Duration:00:05:02
Chapter 51: Baking for Allergy-Free Treats
Duration:00:06:59
Chapter 52: Mastering Choux Pastry
Duration:00:06:44
Chapter 53: Mediterranean Delights: Baklava and Pita Bread
Duration:00:05:32
Chapter 54: Creative Cake Fillings and Frostings
Duration:00:05:28
Chapter 55: Nordic Baking Traditions
Duration:00:04:34
Chapter 56: Vegan Baking: Delicious and Dairy-Free
Duration:00:05:14
Chapter 57: The Secret to Perfect Shortcrust Pastry
Duration:00:06:43
Chapter 58: Rustic Artisan Bread: Crusty and Flavorful
Duration:00:08:02
Chapter 59: The Joy of Homemade Jams and Preserves
Duration:00:07:29
Chapter 60: Stuffed Bread Delights: From Calzones to Kolaches
Duration:00:07:19
Chapter 61: Baking with Exotic Spices
Duration:00:06:29
Chapter 62: Irish Soda Bread: Tradition and Flavor
Duration:00:05:23
Chapter 63: Decadent Dessert Tarts
Duration:00:05:23
Chapter 64: Brazilian Delights: Pão de Queijo and Brigadeiro
Duration:00:06:20
Chapter 65: The Art of Laminated Dough
Duration:00:06:01
Chapter 66: Gluten-Free Cakes: Moist and Indulgent
Duration:00:07:08
Chapter 67: Swiss Baking Traditions
Duration:00:05:05
Chapter 68: The Magic of Eclairs and Profiteroles
Duration:00:05:16
Chapter 69: Middle Eastern Sweets: Baklava and Basbousa
Duration:00:04:54
Chapter 70: Baking with Citrus: Bright and Zesty Flavors
Duration:00:05:09
Chapter 71: Dutch Baking Delights: Stroopwafels and Speculaas
Duration:00:04:44
Chapter 72: Artistic Tart Decoration Techniques
Duration:00:07:07
Chapter 73: South American Treats: Alfajores and Pastelitos
Duration:00:06:02
Chapter 74: The Art of Bread Stenciling
Duration:00:06:40
Chapter 75: Baking with Ancient Roman Recipes
Duration:00:05:28
Chapter 76: The Flavors of Autumn: Pumpkin and Spice
Duration:00:04:39
Chapter 77: Swiss Roll Creations: Beyond the Basics
Duration:00:05:20
Chapter 78: Ukrainian Baking Traditions
Duration:00:05:05
Chapter 79: The Wonder of French Macarons
Duration:00:05:28
Chapter 80: Heavenly Holiday Baking: Cakes and Cookies
Duration:00:05:04
Chapter 81: Russian Sweet Delights: Medovik and Ptichye Moloko
Duration:00:04:41
Chapter 82: The Art of Bread Scoring
Duration:00:06:03
Chapter 83: Baking with Exotic Fruits
Duration:00:06:08
Chapter 84: Festive Gingerbread Creations
Duration:00:07:38
Chapter 85: Scandinavian Baking: Kanelbullar and Kringle
Duration:00:07:58
Chapter 86: Artisan Pizza: From Dough to Toppings
Duration:00:05:32
Chapter 87: Baking with Seeds: Nutty and Nourishing
Duration:00:05:16
Chapter 88: The Joy of Homemade Bagels
Duration:00:04:51
Chapter 89: Spanish Sweet Treats: Churros and Tarta de Santiago
Duration:00:04:52
Chapter 90: The Art of Sugar Sculpting
Duration:00:04:46
Chapter 91: Asian Baking Inspirations
Duration:00:04:28
Chapter 92: Australian Baking Traditions
Duration:00:04:42
Chapter 93: The Secrets of Perfect Chocolate Ganache
Duration:00:04:29
Chapter 94: Baking with Wholesome Sweeteners
Duration:00:05:19
Chapter 95: French Baking Favorites: Madeleines and Financiers
Duration:00:04:46
Chapter 96: The Joy of Baking with Fresh Herbs
Duration:00:05:01
Chapter 97: Exquisite French Pies: Tarte Tatin and Quiche Lorraine
Duration:00:04:09
Chapter 98: Baking for a Cause: Charity and Community
Duration:00:05:10
So,
Duration:00:01:57
Review
Duration:00:00:15