Genre : Cooking
Publisher : Wiley Global Education
ISBN_10 : 9780471268123
Copyright Year : 2002-02-19
File Format : All Formats
File Download : 1040
Price : FREE


E-BOOK EXCERPT

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

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

Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 0471359254
Copyright Year : 2002-03-05
File Format : All Formats
File Download : 1020
Price : FREE


E-BOOK EXCERPT

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.

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

Genre : Cooking
Publisher : Wiley
ISBN_10 : 0471359262
Copyright Year : 2003-03-10
File Format : All Formats
File Download : 864
Price : FREE


E-BOOK EXCERPT

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.

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

Genre : Cooking
Publisher : Van Nostrand Reinhold Company
ISBN_10 : 0442318936
Copyright Year : 1990
File Format : All Formats
File Download : 626
Price : FREE


E-BOOK EXCERPT

Shares recipes for pastries, tarts, breads, cakes, meringues, cookies, custards, mousses, souffles, frozen desserts, sauces, and decorations, and discusses ingredients and special equipment

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

Genre :
Publisher :
ISBN_10 : 0470258691
Copyright Year : 2009-01-20
File Format : All Formats
File Download : 244
Price : FREE


E-BOOK EXCERPT

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

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.

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

📒 Kaffeehaus by Rick Rodgers

Genre : Cooking
Publisher : Clarkson Potter Publishers
ISBN_10 : 0609604538
Copyright Year : 2002
File Format : All Formats
File Download : 232
Price : FREE


E-BOOK EXCERPT

Presents 150 recipes for some of the legendary cakes and pastries of the Old World, as well as food facts, trivia, and lore.

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

Genre : Baking
Publisher : Hachette Digital
ISBN_10 : 0933477635
Copyright Year : 2017
File Format : All Formats
File Download : 544
Price : FREE


E-BOOK EXCERPT

"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--

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

📒 On Baking Update by Sarah R. Labensky

Genre : Cooking
Publisher : Pearson
ISBN_10 : 9780133886948
Copyright Year : 2015-03-02
File Format : All Formats
File Download : 864
Price : FREE


E-BOOK EXCERPT

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

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

📒 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


E-BOOK EXCERPT

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.

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