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The Book Study Guide to Accompany Baking and Pastry Mastering the Art and Craft 2e
The Author Culinary Institute of America
The Publisher John Wiley & Sons
Release Date2009-04-27
Genre Cooking
Pages 108
ISBN 9780470258682
Language English, Spanish, And French

READING: The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.


The Book Baking and pastry
The Author Culinary Institute of America
The Publisher John Wiley & Sons Inc
Release Date2004-03-18
Genre Cooking
Pages 870
ISBN PSU:000054189300
Language English, Spanish, And French

READING: 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.


The Book The Pastry Chef s Companion
The Author Glenn Rinsky
The Publisher John Wiley & Sons
Release Date2008-02-28
Genre Cooking
Pages 384
ISBN 9780470009550
Language English, Spanish, And French

READING: 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.


The Book Baking and Pastry Principles of Form and Design and How Baking Works SET
The Author Culinary Institute of America (CIA) Staff
The Publisher
Release Date2007-06
Genre
Pages
ISBN 047022990X
Language English, Spanish, And French

READING: "The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." --En-Ming Hsu "It is not often that a pastry text elicits the exclamation: 'What a fantastic book ' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." --Gunther Heiland "WOW This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." --Biagio Settepani "The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." --Norman Love "From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." --Gilles Renusson


The Book The Professional Pastry Chef
The Author Bo Friberg
The Publisher John Wiley & Sons
Release Date2002-03-05
Genre Cooking
Pages 1020
ISBN 0471359254
Language English, Spanish, And French

READING: 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.


The Book Advanced Bread and Pastry
The Author Michel Suas
The Publisher Cengage Learning
Release Date2012-07-24
Genre Business & Economics
Pages 1056
ISBN 9781418011697
Language English, Spanish, And French

READING: 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.


The Book Baking and Pastry
The Author CIA
The Publisher
Release Date2009-01-20
Genre
Pages 244
ISBN 0470258691
Language English, Spanish, And French
The Book Baking and Pastry Mastering the Art and Craft 3rd Edition
The Author The Culinary Institute of America (CIA)
The Publisher Wiley Global Education
Release Date2015-02-13
Genre Cooking
Pages 1136
ISBN 9781118805442
Language English, Spanish, And French

READING: 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 Book Baking and Pastry Student Workbook
The Author The Culinary Institute of America (CIA)
The Publisher Wiley
Release Date2004-05-10
Genre Cooking
Pages 130
ISBN 0764569678
Language English, Spanish, And French

READING: This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.


The Book The Pastry Chef s Apprentice
The Author Mitch Stamm
The Publisher Fair Winds Press
Release Date2011-07-01
Genre Cooking
Pages 176
ISBN 9781592537112
Language English, Spanish, And French

READING: 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 Book On Baking
The Author Sarah R. Labensky
The Publisher Prentice Hall
Release Date2005
Genre Cooking
Pages 704
ISBN 0135336473
Language English, Spanish, And French

READING: "Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections." -- Prenhall.


The Book The Advanced Art of Baking Pastry
The Author R. Andrew Chlebana
The Publisher Wiley Global Education
Release Date2017-11-30
Genre Cooking
Pages 496
ISBN 9781119400714
Language English, Spanish, And French

READING: 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.


The Book Pastry
The Author Richard Bertinet
The Publisher Chronicle Books
Release Date2013-08-20
Genre Cooking
Pages 224
ISBN 9781452129785
Language English, Spanish, And French

READING: Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker's pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes.


The Book Baking Pastry Basic Techniques
The Author Lesley Chesterman
The Publisher [Outremont, Quebec] : Éditions Total Pub.
Release Date2000
Genre Cake
Pages 127
ISBN 2895350116
Language English, Spanish, And French
The Book The Professional Pastry Chef Fundamentals of Baking and Pastry 4th Edition
The Author Bo Friberg
The Publisher Wiley Global Education
Release Date2002-02-19
Genre Cooking
Pages 1040
ISBN 9780471268123
Language English, Spanish, And French

READING: 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.


The Book Pastry Baking
The Author
The Publisher
Release Date1962
Genre Cooking (Bread)
Pages 203
ISBN WISC:89098665656
Language English, Spanish, And French
The Book Baking Artisan Pastries and Breads
The Author Ciril Hitz
The Publisher Quarry Books
Release Date2011-02-09
Genre Cooking
Pages 176
ISBN 9781616735531
Language English, Spanish, And French

READING: Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker.


The Book Dutch Baking and Pastry
The Author Herman Menkveld
The Publisher Elsevier Science Limited
Release Date1980
Genre Baking
Pages 159
ISBN 0853348391
Language English, Spanish, And French
The Book On Baking and Study Guide
The Author Priscilla A. Martel
The Publisher
Release Date2012-04-26
Genre Cooking
Pages
ISBN 0133103080
Language English, Spanish, And French

READING: This package contains: 0013237305X: Study Guide for On Baking 0132374560: On Baking


The Book Professional Baking
The Author Wayne Gisslen
The Publisher John Wiley & Sons
Release Date2004-04-06
Genre Cooking
Pages 736
ISBN 9780471464273
Language English, Spanish, And French

READING: 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.