Genre : Business & Economics
Publisher : Nelson Education
ISBN_10 : 9781133714903
Copyright Year : 2008-04-04
File Format : All Formats
File Download : 1056
Price : FREE


E-BOOK EXCERPT

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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Genre : Business & Economics
Publisher : Cengage Learning
ISBN_10 : 9781133714903
Copyright Year : 2012-07-24
File Format : All Formats
File Download : 1056
Price : FREE


E-BOOK EXCERPT

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

Genre : Business & Economics
Publisher : Cengage Learning
ISBN_10 : 9781418011697
Copyright Year : 2012-07-24
File Format : All Formats
File Download : 1056
Price : FREE


E-BOOK EXCERPT

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

๐Ÿ“’ Bread by Jeffrey Hamelman

Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9781118132715
Copyright Year : 2012-12-27
File Format : All Formats
File Download : 496
Price : FREE


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An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.

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๐Ÿ“’ Tartine by Elisabeth Prueitt

Genre : Cooking
Publisher : Chronicle Books
ISBN_10 : 9781452136103
Copyright Year : 2013-10-29
File Format : All Formats
File Download : 224
Price : FREE


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Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresโ€”and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

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Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9781118485750
Copyright Year : 2017-10-16
File Format : All Formats
File Download : 496
Price : FREE


E-BOOK EXCERPT

The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the studentโ€™s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

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๐Ÿ“’ The Bread Bible by Rose Levy Beranbaum

Genre : Cooking
Publisher : W. W. Norton & Company
ISBN_10 : 9780393057942
Copyright Year : 2003-10-17
File Format : All Formats
File Download : 640
Price : FREE


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Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.

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Genre : Cooking
Publisher : Rockridge Press
ISBN_10 : 1641521198
Copyright Year : 2018-10-23
File Format : All Formats
File Download : 176
Price : FREE


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Bread Baking for Beginners offers the easiest tutorials and recipes to make every bread lover into a home baker. Flour, yeast, water, and salt --even with the simplest of ingredients, making homemade bread can be a daunting task if you've never done it before. From total scratch to your first batch, Bread Baking for Beginners offers simple, user-friendly tutorials and recipes to mix, knead, and enjoy freshly baked loaves at home. Bonnie Ohara, a self-taught baker who runs a micro-bakery out of her own kitchen, preps home cooks with clear explanations of the bread making process and basic techniques. Complete with photographs to help guide you, this bread cookbook offers 32 recipes for kneaded breads, no-knead breads, and enriched breads that prove you can bake your bread, and eat it too. From mixing ingredients to taking your first loaf out of the oven, this bread cookbook shows new bakers how to do it all with: An essential introduction that thoroughly explains the bread making process, popular techniques, and basic equipment to stock your kitchen with Master recipe tutorials that accompany each chapter with a basic recipe formula, and progressively introduce new techniques as you advance through the recipes 32 fool-proof recipes that range from savory to sweet breads, and include Focaccia, Pizza, Whole Grains, Brioche, Challah, Sourdough, and more! When you're ready to get your hands floury, Bread Baking for Beginners serves up the recipes and tutorials you need to bring the aroma of perfectly baked loaves to your home.

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๐Ÿ“’ The Taste Of Bread by Raymond Calvel

Genre : Technology & Engineering
Publisher : Springer Science & Business Media
ISBN_10 : 9781475768091
Copyright Year : 2013-11-09
File Format : All Formats
File Download : 207
Price : FREE


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At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.

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๐Ÿ“’ How Baking Works by Paula I. Figoni

Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9780470392676
Copyright Year : 2010-11-22
File Format : All Formats
File Download : 528
Price : FREE


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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

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