The Professional Pastry Chef Book
Score: 4.5
From 2 Ratings

The Professional Pastry Chef


  • Author : Bo Friberg
  • Publisher : John Wiley & Sons
  • Release Date : 2002-03-05
  • Genre: Cooking
  • Pages : 1042
  • ISBN 10 : 9780471359258

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The Professional Pastry Chef Excerpt :

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 Book
Score: 4.5
From 2 Ratings

The Professional Pastry Chef


  • Author : Bo Friberg
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1996
  • Genre: Desserts
  • Pages : 1154
  • ISBN 10 : 0442015976

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The Professional Pastry Chef Excerpt :

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 Advanced Professional Pastry Chef Book

The Advanced Professional Pastry Chef


  • Author : Bo Friberg
  • Publisher : Wiley
  • Release Date : 2003-03-10
  • Genre: Cooking
  • Pages : 864
  • ISBN 10 : 0471359262

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The Advanced Professional Pastry Chef Excerpt :

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 Pastry s Chef s Little Black Book Book

The Pastry s Chef s Little Black Book


  • Author : Michael Zebrowski
  • Publisher : Hachette Digital
  • Release Date : 2017
  • Genre: Baking
  • Pages : 544
  • ISBN 10 : 0933477635

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The Pastry s Chef s Little Black Book Excerpt :

"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."--

Garde Manger Book
Score: 2
From 1 Ratings

Garde Manger


  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2012-04-16
  • Genre: Cooking
  • Pages : 730
  • ISBN 10 : 9780470587805

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Garde Manger Excerpt :

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Baking and Pastry Book
Score: 4
From 3 Ratings

Baking and Pastry


  • Author : CIA
  • Publisher : Unknown
  • Release Date : 2009-01-20
  • Genre: Uncategoriezed
  • Pages : 244
  • ISBN 10 : 0470258691

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Baking and Pastry Excerpt :

The Elements of Dessert Book

The Elements of Dessert


  • Author : Francisco J. Migoya
  • Publisher : John Wiley & Sons
  • Release Date : 2012-11-05
  • Genre: Cooking
  • Pages : 544
  • ISBN 10 : 9780470891988

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The Elements of Dessert Excerpt :

The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.

Professional Patisserie Book

Professional Patisserie


  • Author : Mick Burke
  • Publisher : Unknown
  • Release Date : 2013
  • Genre: Confectionery
  • Pages : 432
  • ISBN 10 : 1444196448

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Professional Patisserie Excerpt :

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 Book
Score: 5
From 1 Ratings

The Pastry Chef s Companion


  • Author : Glenn Rinsky
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Genre: Cooking
  • Pages : 387
  • ISBN 10 : 9780470009550

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The Pastry Chef s Companion Excerpt :

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 Handbook Book

The Pastry Chef Handbook


  • Author : Pierre Paul Zeiher
  • Publisher : Abrams
  • Release Date : 2022-05-24
  • Genre: Cooking
  • Pages : 728
  • ISBN 10 : 285708935X

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The Pastry Chef Handbook Excerpt :

All the information, guidance, and recipes you need to become a pastry professional--in a single book! Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques--from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.

Professional Baking Book
Score: 4.5
From 11 Ratings

Professional Baking


  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2004-04-06
  • Genre: Cooking
  • Pages : 735
  • ISBN 10 : 9780471464273

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Professional Baking Excerpt :

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

The Pastry Chef s Guide Book

The Pastry Chef s Guide


  • Author : Ravneet Gill
  • Publisher : Rizzoli Publications
  • Release Date : 2020-09-08
  • Genre: Cooking
  • Pages : 0
  • ISBN 10 : 9781911641513

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The Pastry Chef s Guide Excerpt :

'Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don't use strawberries in December.' - Ravneet Gill. This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet's very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Filled with her signature flair and razor-sharp wit, this is the pastry reference book for a new generation of aspiring bakers. 'Desserts are fundamental, and for this reason there should be a little room for a pastry chef to flap their wings like a butterfly, a little leeway for culinary cheekiness. Rav has this in spades.' - Fergus Henderson, St.JOHN, London 'Come for the cakes...stay for the sass.' - The Sunday Times 'Seriously good, and useful and beautiful little book.' - Felicity Cloake, Food Writer 'Everything we love in the world of food right now.' - The Observer Food Monthly 50 '100 Most Influential Women in Hospitality.' - CODE Quarterly

Payard Desserts Book

Payard Desserts


  • Author : François Payard
  • Publisher : HMH
  • Release Date : 2013-10-29
  • Genre: Cooking
  • Pages : 368
  • ISBN 10 : 9780544186460

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Payard Desserts Excerpt :

“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.

Little Professionals Book

Little Professionals


  • Author : Anonim
  • Publisher : Tra Publishing
  • Release Date : 2022-03-01
  • Genre: Juvenile Nonfiction
  • Pages : 30
  • ISBN 10 : 1734761849

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Little Professionals Excerpt :

Kids discover the joy, creativity, and excitement of grown-up jobs in Mayumi Oono’s series of interactive board books, each with a unique selection of craft supplies. Little kids are fascinated by the world of grown-up work. Created by the talented Japanese illustrator Mayumi Oono, the Little Professionals series takes pretend play at grown-up careers in a fun and original direction, with special interactive features included with each book. I Am a Little Pastry Chef offers the budding baker a buffet of delectable cookies, towering cakes, and scrumptious custards, along with an envelope full of stickers shaped like cakes, cherries, strawberries and all sorts of delicious decoration. The mix of craft supplies, creativity, and imagination make the perfect recipe for tomorrow’s grown-up dessert designer.

Advanced Bread and Pastry Book
Score: 5
From 1 Ratings

Advanced Bread and Pastry


  • Author : Michel Suas
  • Publisher : Cengage Learning
  • Release Date : 2012-07-24
  • Genre: Business & Economics
  • Pages : 1056
  • ISBN 10 : 9781133714903

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Advanced Bread and Pastry Excerpt :

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.