The Professional Pastry Chef

The Professional Pastry Chef
Available:
Author: Bo Friberg,Amy Kemp Friberg
Pages: 1020
ISBN: 0471359254
Release: 2002-03-05
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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 Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef
Available:
Author: Bo Friberg
Pages: 864
ISBN: 0471359262
Release: 2003-03-10
Editor: Wiley

DESCRIPTION OF THE BOOK:

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 (Wiley: 0-471-35925-4)--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, and 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. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

The Professional Pastry Chef

The Professional Pastry Chef
Available:
Author: Bo Friberg
Pages: 1154
ISBN: 0442015976
Release: 1996
Editor: Van Nostrand Reinhold Company

DESCRIPTION OF THE BOOK:

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
Available:
Author: Bo Friberg
Pages: 626
ISBN: 0442318936
Release: 1990
Editor: Van Nostrand Reinhold Company

DESCRIPTION OF THE BOOK:

Shares recipes for pastries, tarts, breads, cakes, meringues, cookies, custards, mousses, souffles, frozen desserts, sauces, and decorations, and discusses ingredients and special equipment

Professional Patisserie

Professional Patisserie
Available:
Author: Mick Burke,Chris Barker,Neil Rippington
Pages: 432
ISBN: 1444196448
Release: 2013
Editor: Unknown

DESCRIPTION OF THE BOOK:

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 Professional Pastry Chef

The Professional Pastry Chef
Available:
Author: Bo Friberg
Pages: 1072
ISBN: 0470466294
Release: 2013-09-24
Editor: Wiley

DESCRIPTION OF THE BOOK:

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.

Cooking at the Academy

Cooking at the Academy
Available:
Author: Thomas A. Bloom,Johnathan Robinette,California Culinary Academy
Pages: 182
ISBN: 091233309X
Release: 1991
Editor: Golden Gate Productions

DESCRIPTION OF THE BOOK:

"Easy to follow instructions and beautiful color photos accompany more than 100 recipes compiled by professional chef/instructors at San Francisco's prestigious California Culinary Academy."--Cover.

The Professional Pastry Chef Baking Fundamentals and Pastry Recipes for Pastry Mastery

The Professional Pastry Chef  Baking Fundamentals and Pastry Recipes for Pastry Mastery
Available:
Author: Gordon Rock
Pages: 96
ISBN: 1723984418
Release: 2018-09-24
Editor: Independently Published

DESCRIPTION OF THE BOOK:

The Pastry s Chef s Little Black Book

The Pastry s Chef s Little Black Book
Available:
Author: Michael Zebrowski,Michael Mignano
Pages: 544
ISBN: 0933477635
Release: 2017
Editor: Hachette Digital

DESCRIPTION OF THE BOOK:

"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."--

The Pastry Chef s Companion

The Pastry Chef s Companion
Available:
Author: Glenn Rinsky,Laura Halpin Rinsky
Pages: 384
ISBN: 9780470009550
Release: 2008-02-28
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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 Professional Pastry Chef

The Professional Pastry Chef
Available:
Author: Friberg
Pages: 329
ISBN: 1118985338
Release: 2014-05-14
Editor: Unknown

DESCRIPTION OF THE BOOK:

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

The Professional Pastry Chef

The Professional Pastry Chef
Available:
Author: Friberg
Pages: 114
ISBN: 0471218251
Release: 2002-03
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

Payard Desserts

Payard Desserts
Available:
Author: François Payard,Tish Boyle
Pages: 368
ISBN: 9780544186460
Release: 2013-10-29
Editor: HMH

DESCRIPTION OF THE BOOK:

“A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows 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 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. Payard also 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. A must-have for professional bakers, it’s also accessible enough for serious home baking enthusiasts.

Advanced Bread and Pastry

Advanced Bread and Pastry
Available:
Author: Michel Suas
Pages: 1056
ISBN: 9781133714903
Release: 2012-07-24
Editor: Cengage Learning

DESCRIPTION OF THE BOOK:

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.

Larousse Patisserie and Baking

Larousse Patisserie and Baking
Available:
Author: Éditions Larousse
Pages: 512
ISBN: 9780600636991
Release: 2020-09-03
Editor: Hamlyn

DESCRIPTION OF THE BOOK:

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.

Professional Bread Baking

Professional Bread Baking
Available:
Author: Hans Welker,The Culinary Institute of America (CIA),Lee Ann Adams
Pages: 416
ISBN: 9781118435878
Release: 2016-03-07
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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.

Japanese Patisserie

Japanese Patisserie
Available:
Author: James Campbell
Pages: 176
ISBN: 9781788790062
Release: 2017-09-15
Editor: Ryland Peters & Small

DESCRIPTION OF THE BOOK:

Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.

The Advanced Art of Baking and Pastry

The Advanced Art of Baking and Pastry
Available:
Author: R. Andrew Chlebana
Pages: 496
ISBN: 9781118485750
Release: 2017-10-16
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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.

The Pastry Chef s Apprentice

The Pastry Chef s Apprentice
Available:
Author: Mitch Stamm
Pages: 176
ISBN: 9781610580274
Release: 2011-07-01
Editor: Quarry Books

DESCRIPTION OF THE BOOK:

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

Baking and Pastry

Baking and Pastry
Available:
Author: CIA,Culinary Institute of America (CIA) Staff,The Culinary Institute of America
Pages: 244
ISBN: 0470258691
Release: 2009-01-20
Editor: Unknown

DESCRIPTION OF THE BOOK: