The Baker's Manual

The Baker's Manual PDF Author: Joseph Amendola
Publisher: John Wiley & Sons
ISBN: 0471405256
Category : Cooking
Languages : en
Pages : 338

Book Description
In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.

Bakers' Manual for Quantity Baking and Pastry Making

Bakers' Manual for Quantity Baking and Pastry Making PDF Author: Joseph Amendola
Publisher:
ISBN:
Category :
Languages : en
Pages : 220

Book Description
The author, Joseph Amendola, has been a valued instructor in baking, cake decorating, and ice carving at the Culinary Institute of America since 1950. Prior to that he taught baking in the Armed Forces and for the Connecticut State Department of Education. He has tested all the formulas presented in the manual in the bakeshop of the Institute for taste, cost, and acceptance by the public. They are designed for young bakers on the job, for instructors in vocational schools, and for supervisors of baking apprentices. This book has become a classic in its field. CONTENTS: Ingredients.............................................. Yeast-Made Products...................................... Cakes.................................................... Cookies.................................................. Pies..................................................... Puddings................................................ Icings and Frostings.................................... Assorted Pastries and Desserts.......................... Appendix ............................................... Bakers' Dictionary...................................... Index...................................................

Understanding Baking

Understanding Baking PDF Author: Joseph Amendola
Publisher: John Wiley & Sons
ISBN: 0471405469
Category : Cooking
Languages : en
Pages : 290

Book Description
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Professional Baking

Professional Baking PDF Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735

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 Hands of a Baker

In the Hands of a Baker PDF Author: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
ISBN: 1118805305
Category : Cooking
Languages : en
Pages : 179

Book Description
In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. Identification photographs throughout the text illustrate must-have tools and equipment, while step-by-step photography and illustrations show readers the proper ways to handle each baking tool. The first part of In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances including mixers, choppers, and ice cream machines. The second part of this text includes more advanced and specialized tools, such as those necessary for bread baking, pastry making, and décor and confectionery work. Basic measurement and conversion information is also included. With In the Hands of a Baker as a guide, any baker can achieve the success that results from the right tool in an accomplished hand.

The Elements of Dessert

The Elements of Dessert PDF Author: Francisco J. Migoya
Publisher: John Wiley & Sons
ISBN: 047089198X
Category : Cooking
Languages : en
Pages : 544

Book Description
The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
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