The Professional Pastry Chef


Author : Bo Friberg
Publisher : John Wiley & Sons
Release : 2002-03-05
Pages : 1020
ISBN : 0471359254
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


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.



Author : Bo Friberg
Publisher : Wiley Global Education
Release : 2002-02-19
Pages : 1040
ISBN : 9780471268123
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : 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.



Author : Friberg
Publisher : University of Texas Press
Release : 2002-03-01
Pages : 114
ISBN : 0471218251
Available Language : English, Spanish, And French
Category :
Format : PDF, EPub And Audiobooks


DESCRIPTION :



Author : Bo Friberg
Publisher : Wiley
Release : 2003-03-10
Pages : 864
ISBN : 0471359262
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


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.



Author : Gordon Rock
Publisher : Independently Published
Release : 2018-09-24
Pages : 96
ISBN : 1723983675
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION :



Author : Glenn Rinsky
Publisher : John Wiley & Sons
Release : 2008-02-28
Pages : 384
ISBN : 9780470009550
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


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.



Author : Michel Suas
Publisher : Cengage Learning
Release : 2012-07-24
Pages : 1056
ISBN : 9781418011697
Available Language : English, Spanish, And French
Category : Business & Economics
Format : PDF, EPub And Audiobooks


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.



Author : Dominique D'Ermo
Publisher :
Release : 1962-01-01
Pages : 302
ISBN : 0060316500
Available Language : English, Spanish, And French
Category : Cake
Format : PDF, EPub And Audiobooks


DESCRIPTION :



Author : Culinary Institute of America
Publisher : John Wiley & Sons Inc
Release : 2004-03-18
Pages : 870
ISBN : PSU:000054189300
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


DESCRIPTION : A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.



Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2004-04-06
Pages : 736
ISBN : 9780471464273
Available Language : English, Spanish, And French
Category : Cooking
Format : PDF, EPub And Audiobooks


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.