The Advanced Professional Pastry Chef

Author: Bo Friberg
Publisher: Wiley
ISBN: 9780471359265
Size: 40.20 MB
Format: PDF, ePub, Docs
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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 - 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 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.

The Professional Pastry Chef Fundamentals Of Baking And Pastry 4th Edition

Author: Bo Friberg
Publisher: Wiley Global Education
ISBN: 0471268127
Size: 10.92 MB
Format: PDF
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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.

Advanced Bread And Pastry

Author: Michel Suas
Publisher: Cengage Learning
ISBN: 141801169X
Size: 41.35 MB
Format: PDF, ePub, Mobi
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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.

Baking And Pastry Mastering The Art And Craft 3rd Edition

Author: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
ISBN: 1118805445
Size: 26.92 MB
Format: PDF, ePub, Docs
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The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations

The Advanced Art Of Baking Pastry

Author: R. Andrew Chlebana
Publisher: Wiley Global Education
ISBN: 1119400716
Size: 34.22 MB
Format: PDF, ePub, Mobi
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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, detailed step-by-step procedures, and additional online support material. This approach to learning builds the student’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.

Professional Patisserie

Author: Mick Burke
Publisher:
ISBN: 9781444196443
Size: 45.48 MB
Format: PDF
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Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

Cooking With Chocolate

Author: Magnus Johansson
Publisher: Skyhorse Publishing, Inc.
ISBN: 1620877414
Size: 14.46 MB
Format: PDF, Kindle
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Even experienced bakers can be intimidated by the demands of successfully working with chocolate, which requires an experienced touch and careful handling to achieve great results. You can teach yourself this complex and delicate art through hours of painful trial and error . . . or you can master the skills of cooking with chocolate with help from one of the greatest pastry chefs in Europe! Master chef Magnus Johansson has served desserts at Nobel Prize banquets and the birthday parties of Swedish royalty. Now he shares all of his tips, tricks, and recipes with you in this award-winning cookbook. While the results you’ll get from this collection are professional-caliber, the theme is simplicity: in every recipe, Johansson gives explanations of each step, helpful photographs to illustrate trickier techniques, and everything else you need to make successful chocolate desserts. The delicious recipes featured here include: Buttercream Cake with Raspberries and Chocolate Cream Almond Macaroons with Cocoa Nibs Chocolate-Dipped Brioche Sugar Cake with Chocolate Ripple Spicy Chocolate-Coated Hazelnuts Chocolate and Blood Orange Tart The recipes also include tips detailing all the processes and techniques for working with chocolate, such as tempering. Whether you are a dessert connoisseur looking to refine your skills with guidance from a master, or a beginner just starting on your journey into the world of chocolate desserts, Cooking with Chocolate has what you need!

The Pastry Chef S Apprentice

Author: Mitch Stamm
Publisher: Fair Winds Press
ISBN: 1592537111
Size: 34.70 MB
Format: PDF, Docs
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The comprehensive guides in Quarry’s Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. This handbook for making pastries and confections offers instructional content as well as narrative, lifestyleoriented insight into a chef’s kitchen. The Pastry Chef’s Apprentice will appeal to both the everyday baker and the committed food enthusiast. The conscious/conscientious food lover who wants to know everything about the real, whole ingredients in her food choices will buy this book as well.

The Elements Of Dessert

Author: Francisco J. Migoya
Publisher: Wiley Global Education
ISBN: 111876465X
Size: 66.82 MB
Format: PDF, Docs
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In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.Ê He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.Ê Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.Ê Inspirational and instructive photographs display steps, techniques, and finished desserts. Ê

The Pastry Chef S Companion

Author: Glenn Rinsky
Publisher: John Wiley & Sons
ISBN: 1118060660
Size: 72.48 MB
Format: PDF, ePub, Mobi
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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.