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The Professional Pastry Chef

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The Professional Pastry Chef

The Professional Pastry Chef Book
Author : Bo Friberg
Publisher : Wiley
Release : 2013-09-24
ISBN : 9780470466292
Language : En, Es, Fr & De

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Book Description :

Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.

The Professional Pastry Chef

The Professional Pastry Chef Book
Author : Bo Friberg
Publisher : Van Nostrand Reinhold Company
Release : 1996
ISBN : 9780442015978
Language : En, Es, Fr & De

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Book Description :

If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.

The Professional Pastry Chef

The Professional Pastry Chef Book
Author : Gordon Rock
Publisher :
Release : 2020-04-08
ISBN :
Language : En, Es, Fr & De

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Book Description :

You don’t have to be a professional baker in order to make your own homemade pastry recipes from scratch. All you need is a willingness to learn and of course, this pastry cookbook. Throughout this pastry cookbook, you will discover how to make some of your favorite pastry recipes from scratch such as: • Classic Yeast Rolls • Blueberry Coffee Cake • Strawberry Jam Biscuits • Sweet Orange Rolls • Strawberry Graham Scones • Swedish Tea Rings • Cinnamon Rolls • Lemon and Lavender Pound Cake • and even more! So, what are you waiting for? Grab a copy of this cookbook and start making homemade pastry recipes today!

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef Book
Author : Bo Friberg
Publisher : Wiley
Release : 2013-09-24
ISBN : 9780470447574
Language : En, Es, Fr & De

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Book Description :

Outlines the latest advanced baking and pastry techniques with step-by-step instructions, in an illustrated guide that contains some 500 recipes for cakes, cookies, marzipan figures, and chocolate decorations.

The Professional Pastry Chef

The Professional Pastry Chef Book
Author : Bo Friberg,Amy Kemp Friberg
Publisher : John Wiley & Sons
Release : 2002-03-05
ISBN : 9780471359258
Language : En, Es, Fr & De

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Book Description :

Filled with tips, advice, and instructions that simplify even the most intricate techniques and presentations, an indispensible guide, completely revised and updated to meet the needs of today's pastry kitchen, covers every aspect of baking and pastry, explaining not only how to perform procedures, but also the principles behind them.

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

The Professional Pastry Chef  Fundamentals of Baking and Pastry  4th Edition Book
Author : Bo Friberg
Publisher : Wiley Global Education
Release : 2002-02-19
ISBN : 0471268127
Language : En, Es, Fr & De

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Book Description :

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.

Professional Patisserie

Professional Patisserie Book
Author : Mick Burke,Chris Barker,Neil Rippington
Publisher :
Release : 2013
ISBN : 9781444196443
Language : En, Es, Fr & De

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Book Description :

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

The Pastry Chef s Companion Book
Author : Glenn Rinsky,Laura Halpin Rinsky
Publisher : John Wiley & Sons
Release : 2008-02-28
ISBN : 0470009551
Language : En, Es, Fr & De

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Book Description :

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.

Advanced Bread and Pastry

Advanced Bread and Pastry Book
Author : Michel Suas
Publisher : Nelson Education
Release : 2008-04-04
ISBN : 1133714900
Language : En, Es, Fr & De

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Book Description :

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.

Professional Pastry

Professional Pastry Book
Author : Maxime Osmont
Publisher : AuthorHouse
Release : 2017-04-27
ISBN : 1524677302
Language : En, Es, Fr & De

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Book Description :

This book contains precise and true recipes for professional pastry chefs and bakers, who wish to push their knowledge to the next step.

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

Study Guide to accompany Baking and Pastry  Mastering the Art and Craft Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2015-04-13
ISBN : 111871282X
Language : En, Es, Fr & De

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Book Description :

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

The Pastry s Chef s Little Black Book

The Pastry s Chef s Little Black Book Book
Author : Michael Zebrowski,Michael Mignano
Publisher : Hachette Digital
Release : 2017
ISBN : 9780933477636
Language : En, Es, Fr & De

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Book Description :

"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--

Professional Baking

Professional Baking Book
Author : Gisslen
Publisher :
Release : 2000-02
ISBN : 9780471390947
Language : En, Es, Fr & De

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Book Description :

The Professional Chef

The Professional Chef Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-09-13
ISBN : 0470421355
Language : En, Es, Fr & De

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Book Description :

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

The Pastry Chef s Apprentice

The Pastry Chef s Apprentice Book
Author : Mitch Stamm
Publisher : Quarry Books
Release : 2011-07-01
ISBN : 1610580273
Language : En, Es, Fr & De

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Book Description :

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

Professional Baking

Professional Baking Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2012-01-17
ISBN : 1118083741
Language : En, Es, Fr & De

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Book Description :

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career.

Larousse Patisserie and Baking

Larousse Patisserie and Baking Book
Author : Éditions Larousse
Publisher : Hamlyn
Release : 2020-09-03
ISBN : 0600636992
Language : En, Es, Fr & De

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Book Description :

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.