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Author : CIA
Publisher :
ISBN 13 : 9780470258699
Total Pages : 244 pages
Book Rating : 4.91/5 ( download)
Download or read book Baking and Pastry written by CIA and published by . This book was released on 2009-01-20 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : The Culinary Institute of America (CIA)
Publisher : Wiley
ISBN 13 : 9780470055915
Total Pages : 944 pages
Book Rating : 4.1X/5 ( download)
Download or read book Baking and Pastry written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2009-05-04 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Francisco J. Migoya
Publisher : John Wiley & Sons
ISBN 13 : 047089198X
Total Pages : 544 pages
Book Rating : 4.88/5 ( download)
Download or read book The Elements of Dessert written by Francisco J. Migoya and published by John Wiley & Sons. This book was released on 2012-11-05 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
Author : Paula I. Figoni
Publisher : John Wiley & Sons
ISBN 13 : 0470392673
Total Pages : 531 pages
Book Rating : 4.76/5 ( download)
Download or read book How Baking Works written by Paula I. Figoni and published by John Wiley & Sons. This book was released on 2010-11-09 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 111871282X
Total Pages : 132 pages
Book Rating : 4.25/5 ( download)
Download or read book Study Guide to accompany Baking and Pastry: Mastering the Art and Craft written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2015-04-13 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. 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
Author : R. Andrew Chlebana
Publisher : John Wiley & Sons
ISBN 13 : 1118485750
Total Pages : 496 pages
Book Rating : 4.50/5 ( download)
Download or read book The Advanced Art of Baking and Pastry written by R. Andrew Chlebana and published by John Wiley & Sons. This book was released on 2017-10-16 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780132374569
Total Pages : 0 pages
Book Rating : 4.60/5 ( download)
Download or read book On Baking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This is the stand alone version of the text This text can also be purchased with 2014 MyCulinaryLab with Pearson eText by using ISBN: 0133789489
Author : Elisabeth Prueitt
Publisher : Chronicle Books
ISBN 13 : 1452136106
Total Pages : 225 pages
Book Rating : 4.03/5 ( download)
Download or read book Tartine written by Elisabeth Prueitt and published by Chronicle Books. This book was released on 2013-10-29 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: An utterly fresh, inspiring, and invaluable cookbook: Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights. "One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first. Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert. Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how. Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook. Makes a delectable gift for any dessert lover or aspiring pastry chef. Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.
Author : Nick Malgieri
Publisher : Courier Dover Publications
ISBN 13 : 0486829189
Total Pages : 484 pages
Book Rating : 4.80/5 ( download)
Download or read book How to Bake written by Nick Malgieri and published by Courier Dover Publications. This book was released on 2018-10-17 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Award winner! One of America's preeminent bakers shares scores of mouth-watering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies.
Author : Alison Pray
Publisher : Down East Books
ISBN 13 : 1608932079
Total Pages : 200 pages
Book Rating : 4.78/5 ( download)
Download or read book Standard Baking Co. Pastries written by Alison Pray and published by Down East Books. This book was released on 2012-10-15 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
