Petits Fours Chocolate Frozen Desserts And Sugar Work
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Petits Fours Chocolate Frozen Desserts And Sugar Work
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Author : Roland Bilheux
language : en
Publisher:
Release Date : 2000
Petits Fours Chocolate Frozen Desserts And Sugar Work written by Roland Bilheux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Chocolate categories.
The Professional French Pastry Series Petits Fours Chocolate Frozen Desserts And Sugar Work
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Author : Roland Bilheux
language : en
Publisher:
Release Date : 1988
The Professional French Pastry Series Petits Fours Chocolate Frozen Desserts And Sugar Work written by Roland Bilheux and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cake decorating categories.
The Professional French Pastry Series
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Author : Roland Bilheux
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1989-01-01
The Professional French Pastry Series written by Roland Bilheux and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-01-01 with Cooking categories.
The Book Of Chocolates Petits Fours
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Author : Beverley Sutherland Smith
language : en
Publisher: Penguin
Release Date : 1986
The Book Of Chocolates Petits Fours written by Beverley Sutherland Smith and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking categories.
Instructions are easy to follow and no professional equipment is needed for these mouth-watering morsels. Full-color illustrations.
Baking And Pastry
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2015-02-25
Baking And Pastry written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-25 with Cooking categories.
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
Baking Style
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Author : Lisa Yockelson
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2013-02-21
Baking Style written by Lisa Yockelson and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-21 with Cooking categories.
A dazzling celebration of the art and craft of baking from the award-winning author of Baking by Flavor and ChocolateChocolate. Popular food writer Lisa Yockelson—whose articles, essays, and recipes have appeared in the Boston Globe, the Washington Post, and Gastronomica—presents what has fascinated her during a lifetime of baking. With 100 essays and more than 200 recipes, along with 166 full-color images, Baking Style is infused with discoveries, inspirations, and exacting but simple recipes for capturing the art and craft of baking at home. Baking Style combines the genre of the culinary essay with recipes, their corresponding methods, and illustrative images, revealing Yockelson’s uniquely intimate expression of the baking process. In these pages, she explores bars, hand-formed, and drop cookies; casual tarts; yeast-raised breads; puffs, muffins, and scones; waffles and crepes; tea cakes, breakfast slices, and buttery squares; cakes and cupcakes. “A collection of cakes, cookies and breads that will gladden the heart of any baking enthusiast. It’s an encyclopedic book from an author whose recipes really work!” —The New York Times Book Review
The Pastry Chef S Companion
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Author : Glenn Rinsky
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
The Pastry Chef S Companion written by Glenn Rinsky and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Cooking categories.
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.
Petite P Tisserie
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Author : Cheryl Wakerhauser
language : en
Publisher: Page Street Publishing
Release Date : 2020-08-25
Petite P Tisserie written by Cheryl Wakerhauser and has been published by Page Street Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-25 with Cooking categories.
Learn How to Make Extraordinary French Desserts from a Master of Pâtisserie Cheryl Wakerhauser—owner of the award-winning Pix Pâtisserie—introduces you to an exciting array of flavors, shapes, textures and colors by focusing on petits fours, bon bons, macarons and more. With step-by-step instructions and tips and tricks to demystify the art of French desserts, making pâtisserie is more approachable than ever. French pâtisserie is a study in components, and Cheryl breaks down each recipe, providing information on classic techniques while imbuing each recipe with a new twist. Her petits fours combine flavors like peppermint chocolate cream and gingerbread cake, or tarragon meringue and mini lemon cream puffs, to create the perfect harmony of taste and texture. In addition to petits fours, she also shares a sweet and savory menu for high tea, bon bons that go above and beyond the classic truffle and her own take on macarons, miniaturized to be the size of pop-in-your-mouth candies. Cheryl’s ingenuity, incredible flavors and knowledge of techniques are what make this a must-have resource for both aspiring pastry chefs and home bakers.
Decorations Borders And Letters Marzipan Modern Desserts
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Author : Roland Bilheux
language : en
Publisher: Wiley
Release Date : 1998-04-15
Decorations Borders And Letters Marzipan Modern Desserts written by Roland Bilheux and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04-15 with Cooking categories.
Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.
The Advanced Art Of Baking And Pastry
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Author : R. Andrew Chlebana
language : en
Publisher: John Wiley & Sons
Release Date : 2017-10-16
The Advanced Art Of Baking And Pastry written by R. Andrew Chlebana and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-16 with Cooking categories.
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 and detailed step-by-step procedures. 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.