Professional Pastry
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The Professional Pastry Chef
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Author : Bo Friberg
language : en
Publisher: John Wiley & Sons
Release Date : 2002-03-05
The Professional Pastry Chef written by Bo Friberg 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 2002-03-05 with Cooking categories.
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.
Professional Pastry
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Author : Maxime Osmont
language : en
Publisher: AuthorHouse
Release Date : 2017-04-27
Professional Pastry written by Maxime Osmont and has been published by AuthorHouse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-27 with Cooking categories.
This book contains precise and true recipes for professional pastry chefs and bakers, who wish to push their knowledge to the next step.
The Professional Pastry Chef
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Author : Gordon Rock
language : en
Publisher:
Release Date : 2020-04-08
The Professional Pastry Chef written by Gordon Rock and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-08 with Cooking categories.
You don’t have to be a professional baker in order to make your own homemade pastry recipes from scratch. All you need is a willingness to learn and of course, this pastry cookbook. Throughout this pastry cookbook, you will discover how to make some of your favorite pastry recipes from scratch such as: • Classic Yeast Rolls • Blueberry Coffee Cake • Strawberry Jam Biscuits • Sweet Orange Rolls • Strawberry Graham Scones • Swedish Tea Rings • Cinnamon Rolls • Lemon and Lavender Pound Cake • and even more! So, what are you waiting for? Grab a copy of this cookbook and start making homemade pastry recipes today!
Professional Baking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2008-03-03
Professional Baking written by Wayne Gisslen 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 2008-03-03 with Cooking categories.
Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.
The Professional Pastry Chef
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Author : Bo Friberg
language : en
Publisher: Wiley
Release Date : 2013-09-24
The Professional Pastry Chef written by Bo Friberg and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-24 with Cooking categories.
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 Professional Pastry Chef
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Author : Bo Friberg
language : en
Publisher: Wiley
Release Date : 1996-01-04
The Professional Pastry Chef written by Bo Friberg and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-04 with Cooking categories.
Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry. Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.
The Advanced Professional Pastry Chef
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Author : Bo Friberg
language : en
Publisher: Wiley
Release Date : 2003-03-10
The Advanced Professional Pastry Chef written by Bo Friberg and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-03-10 with Cooking categories.
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 (Wiley: 0-471-35925-4)--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, and 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. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.
The Professional Pastry Chef Pastry 4th Ed
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Author : Bo Friberg
language : en
Publisher: John Wiley & Sons
Release Date : 2010-07-13
The Professional Pastry Chef Pastry 4th Ed written by Bo Friberg 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 2010-07-13 with Cooking categories.
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.
Baking And Pastry
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: Wiley
Release Date : 2009-05-04
Baking And Pastry written by The Culinary Institute of America (CIA) and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-04 with Cooking categories.
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.