Baking and Pastry Mastering the Art and Craft 3rd Edition

Filename: baking-and-pastry-mastering-the-art-and-craft-3rd-edition.pdf
ISBN: 9781118805442
Release Date: 2015-02-13
Number of pages: 1136
Author: The Culinary Institute of America (CIA)
Publisher: Wiley Global Education

Download and read online Baking and Pastry Mastering the Art and Craft 3rd Edition in PDF and EPUB 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


Baking and Pastry

Filename: baking-and-pastry.pdf
ISBN: 0470928654
Release Date: 2015-02-17
Number of pages: 1136
Author: The Culinary Institute of America (CIA)
Publisher: Wiley

Download and read online Baking and Pastry in PDF and EPUB 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


Study Guide to Accompany Baking and Pastry Mastering the Art and Craft

Filename: study-guide-to-accompany-baking-and-pastry-mastering-the-art-and-craft.pdf
ISBN: 111871282X
Release Date: 2015-04-13
Number of pages: 128
Author: Culinary Institute Of America
Publisher: John Wiley & Sons

Download and read online Study Guide to Accompany Baking and Pastry Mastering the Art and Craft in PDF and EPUB 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

Filename: advanced-bread-and-pastry.pdf
ISBN: 9781133714903
Release Date: 2012-07-24
Number of pages: 1056
Author: Michel Suas
Publisher: Cengage Learning

Download and read online Advanced Bread and Pastry in PDF and EPUB 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.


How Baking Works

Filename: how-baking-works.pdf
ISBN: 1118132343
Release Date: 2011-04
Number of pages:
Author: Paula I. Figoni
Publisher: John Wiley & Sons Incorporated

Download and read online How Baking Works in PDF and EPUB The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.


On Baking

Filename: on-baking.pdf
ISBN: 0133886751
Release Date: 2015-01-06
Number of pages: 828
Author: Sarah R. Labensky
Publisher: Prentice Hall

Download and read online On Baking in PDF and EPUB This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab--an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.


Professional Baking

Filename: professional-baking.pdf
ISBN: 9780471783497
Release Date: 2008-03-03
Number of pages: 770
Author: Wayne Gisslen
Publisher: John Wiley & Sons

Download and read online Professional Baking in PDF and EPUB 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 Art and Soul of Baking

Filename: the-art-and-soul-of-baking.pdf
ISBN: 9780740773341
Release Date: 2008-10-21
Number of pages: 464
Author: Cindy Mushet
Publisher: Andrews McMeel Publishing

Download and read online The Art and Soul of Baking in PDF and EPUB Presents a collection of recipes for a variety of baked goods along with information on equipment, ingredients, and baking methods.


Math for the Professional Kitchen

Filename: math-for-the-professional-kitchen.pdf
ISBN: 9780470508961
Release Date: 2013-07-29
Number of pages: 320
Author: Laura Dreesen
Publisher: John Wiley & Sons

Download and read online Math for the Professional Kitchen in PDF and EPUB Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.


Understanding Baking

Filename: understanding-baking.pdf
ISBN: 9780471444183
Release Date: 2003-01-03
Number of pages: 288
Author: Joseph Amendola
Publisher: Wiley

Download and read online Understanding Baking in PDF and EPUB The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.


Baking and pastry

Filename: baking-and-pastry.pdf
ISBN: PSU:000054189300
Release Date: 2004-03-18
Number of pages: 870
Author: Culinary Institute of America
Publisher: John Wiley & Sons Inc

Download and read online Baking and pastry in PDF and EPUB A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.


Garde Manger

Filename: garde-manger.pdf
ISBN: 9780470587805
Release Date: 2012-04-16
Number of pages: 706
Author: Culinary Institute of America
Publisher: John Wiley & Sons

Download and read online Garde Manger in PDF and EPUB A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.


Professional Bread Baking

Filename: professional-bread-baking.pdf
ISBN: 9781118435847
Release Date: 2016-02-19
Number of pages: 408
Author: Hans Welker
Publisher: Wiley Global Education

Download and read online Professional Bread Baking in PDF and EPUB Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.


Culinary Math

Filename: culinary-math.pdf
ISBN: 9780470068212
Release Date: 2007-09-04
Number of pages: 262
Author: Linda Blocker
Publisher: John Wiley & Sons

Download and read online Culinary Math in PDF and EPUB A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures.


Remarkable Service

Filename: remarkable-service.pdf
ISBN: 9780470197400
Release Date: 2009-05-04
Number of pages: 304
Author: The Culinary Institute of America
Publisher: John Wiley & Sons

Download and read online Remarkable Service in PDF and EPUB As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.