The Advanced Professional Pastry Chef

Filename: the-advanced-professional-pastry-chef.pdf
ISBN: 0471359262
Release Date: 2003-03-10
Number of pages: 896
Author: Bo Friberg
Publisher: Wiley

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


Advanced Bread and Pastry

Filename: advanced-bread-and-pastry.pdf
ISBN: 9781418011697
Release Date: 2008-04-04
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.


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


Professional Patisserie

Filename: professional-patisserie.pdf
ISBN: 1444196448
Release Date: 2013
Number of pages: 432
Author: Mick Burke
Publisher:

Download and read online Professional Patisserie in PDF and EPUB Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs


The Pastry Chef s Companion

Filename: the-pastry-chef-s-companion.pdf
ISBN: 9781118060667
Release Date: 2014-03-20
Number of pages: 384
Author: Glenn Rinsky
Publisher: John Wiley & Sons

Download and read online The Pastry Chef s Companion in PDF and EPUB 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 Pastry Chef s Apprentice

Filename: the-pastry-chef-s-apprentice.pdf
ISBN: 9781592537112
Release Date: 2011-07-01
Number of pages: 176
Author: Mitch Stamm
Publisher: Fair Winds Press

Download and read online The Pastry Chef s Apprentice in PDF and EPUB The comprehensive guides in Quarry’s Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. This handbook for making pastries and confections offers instructional content as well as narrative, lifestyleoriented insight into a chef’s kitchen. The Pastry Chef’s Apprentice will appeal to both the everyday baker and the committed food enthusiast. The conscious/conscientious food lover who wants to know everything about the real, whole ingredients in her food choices will buy this book as well.


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.


Payard Desserts

Filename: payard-desserts.pdf
ISBN: 9780544186460
Release Date: 2013-10-29
Number of pages: 368
Author: Francois Payard
Publisher: Houghton Mifflin Harcourt

Download and read online Payard Desserts in PDF and EPUB In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. Combining Payard’s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.


Advanced Professional Chef Level 3

Filename: advanced-professional-chef-level-3.pdf
ISBN: 1408064219
Release Date: 2013-03-01
Number of pages: 544
Author: Gary Hunter
Publisher:

Download and read online Advanced Professional Chef Level 3 in PDF and EPUB Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in todaya s challenging kitchens. Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques. With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.


The Diabetic Pastry Chef

Filename: the-diabetic-pastry-chef.pdf
ISBN: 1589807472
Release Date: 2009-11-25
Number of pages: 272
Author: Stacey Harris
Publisher: Pelican Publishing

Download and read online The Diabetic Pastry Chef in PDF and EPUB Because everyone deserves sweets! For the more than 20 million Americans who have diabetes, decadent desserts are no longer off-limits. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, pastry chef and diabetic Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now diabetics can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others.


Marcel the Pastry Chef

Filename: marcel-the-pastry-chef.pdf
ISBN: 055305192X
Release Date: 1991
Number of pages: 32
Author: Marianna Mayer
Publisher: Bantam Books for Young Readers

Download and read online Marcel the Pastry Chef in PDF and EPUB A dishwashing hippopotamus practices pastry making in the palace kitchen each night while the rest of the world sleeps. Then one night the king discovers one of his delicious cream puffs. Confusion and justice follow.


Plating for Gold

Filename: plating-for-gold.pdf
ISBN: 9781118281062
Release Date: 2012-04-19
Number of pages: 336
Author: Tish Boyle
Publisher: John Wiley & Sons

Download and read online Plating for Gold in PDF and EPUB Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and you will discover one-of-a-kind recipes like: Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet, Hot Chocolate Soufflé, Ginger Mousse, Tropical Parfait, and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.


Patisserie

Filename: patisserie.pdf
ISBN: 0847839621
Release Date: 2013
Number of pages: 800
Author: Christophe Felder
Publisher: Rizzoli International Publications

Download and read online Patisserie in PDF and EPUB A comprehensive illustrated cookbook on mastering French pastry, including such recipes as almond paste roses, rose-flavored macarons, and chocolate croissants.


The Elements of Dessert

Filename: the-elements-of-dessert.pdf
ISBN: 9781118764657
Release Date: 2012-10-12
Number of pages: 544
Author: Francisco J. Migoya
Publisher: Wiley Global Education

Download and read online The Elements of Dessert in PDF and EPUB In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts.Ê He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.Ê Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours.Ê Inspirational and instructive photographs display steps, techniques, and finished desserts. Ê


The Fundamental Techniques of Classic Pastry Arts

Filename: the-fundamental-techniques-of-classic-pastry-arts.pdf
ISBN: 1584798033
Release Date: 2009-11-01
Number of pages: 512
Author: French Culinary Institute
Publisher: Stewart, Tabori and Chang

Download and read online The Fundamental Techniques of Classic Pastry Arts in PDF and EPUB An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. Each chapter begins with an overview of the required techniques, followed by dozens of recipes?many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients?quite simply the most valuable baking book you can own.