Jump to content

gap

participating member
 View Profile  See their activity

  • Posts

    558

  • Joined

  • Last visited

 Content Type 

Topics posted by gap

  1.  

    Liquid centers in chocolates

    By gap, in Pastry & Baking

      
    • 17 replies
    • 22,864 views
  2.  

    Chocolate & confectionary Books 1 2

    By gap, in Cookbooks & References

    • 47 replies
    • 21,594 views
  3.  

    Storing cocoa butter

    By gap, in Pastry & Baking

    • 5 replies
    • 10,030 views
  4.  

    Brix v. Temperature

    By gap, in Pastry & Baking

    • 5 replies
    • 7,406 views
  5.  

    "Zumbo"

    By gap, in Cookbooks & References

    • 15 replies
    • 6,722 views
  6.  

    Malt extract

    By gap, in Australia & New Zealand: Cooking & Baking

    • 3 replies
    • 4,844 views
  7.  

    Substituting Pectins

    By gap, in Pastry & Baking

    • 6 replies
    • 4,532 views
  8.  

    Laduree: Sucre - The Recipes

    By gap, in Cookbooks & References

    • 5 replies
    • 4,295 views
  9.  

    World Chocolate Master 2008

    By gap, in Pastry & Baking

    • 10 replies
    • 3,572 views
  10.  

    "Pierre Herme Pastries"

    By gap, in Cookbooks & References

    • 6 replies
    • 3,426 views
  11.  

    Custards and creams - definitions

    By gap, in Pastry & Baking

    • 3 replies
    • 3,201 views
  12.  

    Pastry and Baking Books

    By gap, in Cookbooks & References

    • 5 replies
    • 2,890 views
  13.  

    When Chocolate Turns To Matter

    By gap, in Cookbooks & References

    • 6 replies
    • 2,214 views
  14.  

    Making nut pastes

    By gap, in Pastry & Baking

    • 5 replies
    • 1,709 views
  15.  

    Baking at high altitudes

    By gap, in Pastry & Baking

    • 1 reply
    • 1,272 views
×
×
  • Create New...