the professional pastry chef


No.ISBN : 0471359254
Author : Bo Friberg
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2002-03-05
File Format : PDF, EPUB
File Download : 1020

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DESCRIPTION : Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.


No.ISBN : 0471218251
Author : Friberg
Genre :
Publisher : University of Texas Press
Copyright Year : 2002-03-01
File Format : PDF, EPUB
File Download : 114

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No.ISBN : 0471359262
Author : Bo Friberg
Genre : Cooking
Publisher : Wiley
Copyright Year : 2003-03-10
File Format : PDF, EPUB
File Download : 864

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DESCRIPTION : Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.


No.ISBN : 1723984418
Author : Gordon Rock
Genre : Cooking
Publisher : Independently Published
Copyright Year : 2018-09-24
File Format : PDF, EPUB
File Download : 96

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No.ISBN : 9780470009550
Author : Glenn Rinsky
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2008-02-28
File Format : PDF, EPUB
File Download : 384

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DESCRIPTION : With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.


No.ISBN : 9781418011697
Author : Michel Suas
Genre : Business & Economics
Publisher : Cengage Learning
Copyright Year : 2012-07-24
File Format : PDF, EPUB
File Download : 1056

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DESCRIPTION : 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.


No.ISBN : 0471390941
Author : Gisslen
Genre :
Publisher :
Copyright Year : 2000-02
File Format : PDF, EPUB
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No.ISBN : 0060316500
Author : Dominique D'Ermo
Genre : Cake
Publisher :
Copyright Year : 1962-01-01
File Format : PDF, EPUB
File Download : 302

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No.ISBN : 9780471464273
Author : Wayne Gisslen
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2004-04-06
File Format : PDF, EPUB
File Download : 736

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DESCRIPTION : One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.


No.ISBN : 9781501164460
Author : Roland Mesnier
Genre : Cooking
Publisher : Simon and Schuster
Copyright Year : 2017-02-07
File Format : PDF, EPUB
File Download : 560

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DESCRIPTION : As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets—from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.