The Pastry Chef's Companion

Author: Glenn Rinsky
Publisher: John Wiley & Sons
ISBN: 1118060660
Category : Cooking
Languages : en
Pages : 386

Book 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.

Professional Baking

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471357346
Category : Baking
Languages : en
Pages : 0

Book Description
"If you're serious about baking, you'll want to join the tens of thousands of bakers and pastry chefs who have used Wayne Gisslen's Professional Baking to learn the basics of their craft. With more information and more recipes than ever before, the new edition of this outstanding book gives you a complete foundation in the art of making pastries, cakes, desserts, and artisan breads. You'll find detailed information on proper selection of ingredients, mixing and baking techniques, makeup and assembly, decoration and presentation, and more."--Jacket flap.

The Pastry Chef's Companion

Author: Laura Halpin Rinsky
Publisher: John Wiley & Sons
ISBN: 9780470571613
Category : Cooking
Languages : en
Pages :

Book Description

The Pastry Chef's Apprentice

Author: Mitch Stamm
Publisher: Fair Winds Press
ISBN: 1592537111
Category : Cooking
Languages : en
Pages : 178

Book Description
In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.

The Pastry Chef's Companion

Author: Laura Halpin Rinsky
Publisher:
ISBN: 9781118835715
Category :
Languages : en
Pages :

Book Description

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470258683
Category : Cooking
Languages : en
Pages : 109

Book Description
A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.

Professional Baking, Student Workbook

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471477815
Category : Cooking
Languages : en
Pages : 0

Book 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.

In the Sweet Kitchen

Author: Regan Daley
Publisher: Artisan Books
ISBN: 9781579652081
Category : Cooking
Languages : en
Pages : 728

Book Description
Offers information on choosing and storing ingredients and equipment, modifying a recipe, and selecting an accompaniment, and includes recipes for black chocolate espresso cake, pine nut lace cookies, and lemon anise churros.

The Professional Pastry Chef

Author: Bo Friberg
Publisher: John Wiley & Sons
ISBN: 0471359254
Category : Cooking
Languages : en
Pages : 1067

Book 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 pro-duction 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 Pastry Chef Handbook

Author: Pierre Paul Zeiher
Publisher: Abrams
ISBN:
Category : Cooking
Languages : en
Pages : 2006

Book Description
All the information, guidance, and recipes you need to become a pastry professional—in a single book! Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.