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


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


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.


Techniques of Healthy Cooking Professional Edition

Filename: techniques-of-healthy-cooking-professional-edition.pdf
ISBN: 9780470052327
Release Date: 2007-11-19
Number of pages: 578
Author: Culinary Institute of America
Publisher: John Wiley & Sons

Download and read online Techniques of Healthy Cooking Professional Edition in PDF and EPUB Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.


WineWise Second Edition

Filename: winewise-second-edition.pdf
ISBN: 9780544332577
Release Date: 2014-10-28
Number of pages: 384
Author: Steven Kolpan
Publisher: Houghton Mifflin Harcourt

Download and read online WineWise Second Edition in PDF and EPUB Now completely revised and updated, this new edition of the essential consumer guide to wine features all the most current information for today’s wine landscape. The authors, longtime wine educators at The Culinary Institute of America, have added all the latest and most relevant information to their award-winning book, including new picks for the best regional producers, off-the-beaten-path finds, and bargain bottles. With a practical, anti-snob attitude, the emphasis is always on enjoying wine to the fullest in real-world scenarios and getting the best value for your dollar, whether splurging on a special-occasion bottle or deciding on your own “house” wine. All the basics are covered, including the major wine grapes, flavor profiles, and decoding labels, plus up-to-date information on established and up-and-coming regions, advice on pairing wine with everything from Korean short ribs to all-American burgers, opinions on wine gadgets (yea or nay?), and more. Cheers!


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.


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.


Mastering Virtual Teams

Filename: mastering-virtual-teams.pdf
ISBN: 1118047044
Release Date: 2011-02-02
Number of pages: 272
Author: Deborah L. Duarte
Publisher: John Wiley & Sons

Download and read online Mastering Virtual Teams in PDF and EPUB This third edition of the best-selling resource Mastering Virtual Teams offers a toolkit for leaders and members of virtual teams. The revised and expanded edition includes a CD-ROM with useful resources that allow virtual teams to access and use the book's checklists, assessments, and other practical tools quickly and easily. Deborah L. Durate and Nancy Tennant Snyder include updated guidelines, strategies, and best practices for working effectively with virtual teams across time and distance to see a project through. The useful tools, exercises, and real-life examples show how anyone can master the unique dynamics of virtual team participation in an environment where the old rules no longer apply.


The Art of French Pastry

Filename: the-art-of-french-pastry.pdf
ISBN: 9780307959362
Release Date: 2013-12-03
Number of pages: 432
Author: Jacquy Pfeiffer
Publisher: Knopf

Download and read online The Art of French Pastry in PDF and EPUB 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. From the Hardcover edition.


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.


The Professional Pastry Chef

Filename: the-professional-pastry-chef.pdf
ISBN: 0471218251
Release Date: 2002-03-01
Number of pages: 114
Author: Friberg
Publisher: University of Texas Press

Download and read online The Professional Pastry Chef in PDF and EPUB


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.


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.