The Making Of A Pastry Chef
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The Making Of A Pastry Chef
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Author : Andrew MacLauchlan
language : en
Publisher: John Wiley & Sons
Release Date : 1999-09-27
The Making Of A Pastry Chef written by Andrew MacLauchlan 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 1999-09-27 with Cooking categories.
Takes an inside look at the world of a pastry chef, and features interviews, anecdotes, and recipes from some of the leading pastry professionals in the U.S.
Professional Baking
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Author : Gisslen
language : en
Publisher:
Release Date : 2000-02
Professional Baking written by Gisslen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-02 with categories.
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 Baking And The Making Of A Pastry Chef
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Author : Gisslen
language : en
Publisher:
Release Date : 2000-10-01
Professional Baking And The Making Of A Pastry Chef written by Gisslen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-01 with 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.
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!
The Pastry Chef S Apprentice
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Author : Mitch Stamm
language : en
Publisher: Fair Winds Press
Release Date : 2011-07
The Pastry Chef S Apprentice written by Mitch Stamm and has been published by Fair Winds Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07 with Cooking categories.
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 Last Bite
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Author : Anna Higham
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2022-05-05
The Last Bite written by Anna Higham and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-05 with Cooking categories.
Celebrate dessert's like never before with this all-encompassing baking book that explores innovative flavour combinations of puddings, pastries and more! "First and foremost, make it delicious. Your goal is to make even those who 'don't do desserts' lick their plate clean - it has to be delicious from first to last bite." Award-winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name! Let Anna help you learn how to approach creating a dessert as you would do savoury cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring key ingredients season by season, this baking bible can really help you to understand the "how" and "why" of dessert cooking, whilst teaching you how to work with fruit, grains, fats and chocolate, top tips on how to construct a dessert, how to interrogate seasoning, structure, and texture to magnify flavour and taste. With passion and puddings on every page, you can explore: -Over 150 base recipes and over 40 plated dishes including bakes, tarts, jams, mousses, meringues, ice creams and more -87 recipe and produce photographs, and illustrated openers So whether you've taken up baking during lockdown and looking to broaden your palate, or you're already a professional, looking to expand your knowledge and skill-set in dessert-making, The Last Bite celebrates a whole new approach to modern desserts, which is sure to delight. From ricotta ice cream and roasted peaches in the summer, to apple crisps and pear sorbet in the autumn, transition effortlessly into rhubarb rice pudding and puff pastry in the winter, before indulging in milk meringues and prune purees in the springtime. No other book on the market approaches dessert cooking at the same level that chefs consider savoury cooking, and author Anna Higham is making waves on both sides of the Atlantic. After learning her trade at The Gordon Ramsay Group, Anna took roles at Gramercy Tavern in New York and Lyle's and Flor in London. She is winner of the baking category at the 2019 Young British Foodie awards, and was named as one of Code Hospitality's 100 Most Influential Women in Hospitality 2020!
The Art Of The Dessert
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Author : Ann Amernick
language : en
Publisher: John Wiley & Sons
Release Date : 2007-04-16
The Art Of The Dessert written by Ann Amernick 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 2007-04-16 with Cooking categories.
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for artfully distinctive desserts—the summation of her long and distinguished career as a baker. Amer-nick's creations often recall familiar foods and flavors—a cheese danish, for example, or a Reese's Peanut Butter Cup—but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelée. Spanning the whole range of dessert possibilities—cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches—The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Soufflé Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving. Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.
The Art Of French Pastry
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Author : Jacquy Pfeiffer
language : en
Publisher: Knopf
Release Date : 2013-12-03
The Art Of French Pastry written by Jacquy Pfeiffer and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-03 with Cooking categories.
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.