The Pastry Chef s Companion

Author: Glenn Rinsky
Publisher: John Wiley & Sons
ISBN: 1118060660
Format: PDF
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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 Mastering the Art and Craft 3rd Edition

Author: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
ISBN: 1118805445
Format: PDF
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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

Advanced Bread and Pastry

Author: Michel Suas
Publisher: Cengage Learning
ISBN: 1133714900
Format: PDF, Kindle
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Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Professional Pastry Chef Fundamentals of Baking and Pastry 4th Edition

Author: Bo Friberg
Publisher: Wiley Global Education
ISBN: 0471268127
Format: PDF, ePub
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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 production 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.

How Baking Works

Author: Paula I. Figoni
Publisher: John Wiley & Sons
ISBN: 0470392673
Format: PDF
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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

The Pastry Chef s Apprentice

Author: Mitch Stamm
Publisher: Quarry Books
ISBN: 1610580273
Format: PDF, ePub, Mobi
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For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. 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 masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: — Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World — Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy — Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor — Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge — Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University — Thomas Haas, Germany/USA — En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago — William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle — Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs — Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo — Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts — Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team — Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain — Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions — Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group — Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne — Franz Ziegler, Switzerland: Author and Consultant

The International Dictionary of Desserts Pastries and Confections

Author: Carole Bloom
Publisher: Hearst Communications
ISBN:
Format: PDF, ePub
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This invaluable A-to-Z culinary guide includes more than 800 definitions and 75 classic recipes for everything from Cheesecake to Churros, Financiers to Filo Dough, and Seven-Minute Icing to Semifreddo. Handy charts and appendices include tables of weight and measurement equivalents, conversions to and from metric, temperature equivalents and comparative baking pan sizes.

The Advanced Professional Pastry Chef

Author: Bo Friberg
Publisher: Wiley
ISBN: 9780471359265
Format: PDF, Mobi
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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 - 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 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.

Standard Baking Co Pastries

Author: Alison Pray
Publisher: Down East Books
ISBN: 1608932079
Format: PDF
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Standard Baking Co. is Maine’s most well-known bakery. Located directly across from Portland’s harbor, the bakery is a daily hub for hundreds of people. From almond crossiants to butter cookies to a pear frangipane tart, more than sixty coveted recipes comprise this cookbook tailor written for the home baker. Never before has Standard Baking co. divulged its sweet secrets — this cookbook is sure to become a baking bible for Standard fans and newcomers alike.

In the Sweet Kitchen

Author: Regan Daley
Publisher: Artisan Books
ISBN: 9781579652081
Format: PDF, ePub, Docs
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Offers information on choosing and storing ingredients and equipment, modifying a recipe, and selecting an accompaniment, and includes recipes for black chocolate espresso cake, pine nut lace cookies, and lemon anise churros.