The Professional French Pastry Series Creams Confections And Finished Desserts
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The Professional French Pastry Series Creams Confections And Finished Desserts
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Author : Roland Bilheux
language : en
Publisher:
Release Date : 1988
The Professional French Pastry Series Creams Confections And Finished Desserts 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 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.
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
Professional French Pastry Series
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Author : Roland Bilheux
language : en
Publisher: Van Nostrand Reinhold
Release Date : 1998
Professional French Pastry Series written by Roland Bilheux and has been published by Van Nostrand Reinhold this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
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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 French Pastry Series Doughs Batters And Meringues
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Author : Roland Bilheux
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1988
The Professional French Pastry Series Doughs Batters And Meringues 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 1988 with Cake decorating categories.
The Professional French Pastry Series
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Author : Roland Bilheux
language : en
Publisher: Van Nostrand Reinhold
Release Date : 1988-02-01
The Professional French Pastry Series written by Roland Bilheux and has been published by Van Nostrand Reinhold this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-02-01 with Cooking categories.
The Complete Confectioner Pastry Cook And Baker
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Author : Eleanor Parkinson
language : en
Publisher: Andrews McMeel Publishing
Release Date : 2013-10-15
The Complete Confectioner Pastry Cook And Baker written by Eleanor Parkinson and has been published by Andrews McMeel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-15 with Cooking categories.
Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
The Baker S Manual
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Author : Joseph Amendola
language : en
Publisher: John Wiley & Sons
Release Date : 2002-09-23
The Baker S Manual written by Joseph Amendola 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 2002-09-23 with Cooking categories.
Crucial formulas for baking success--an updated edition of the classic reference What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.