Poilâne PDF Download

Author: Apollonia Poilâne
Publisher: Harvest
ISBN: 132881078X
Category : Cooking
Languages : en
Pages : 295

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Book Description
For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.

Author: Jimmy Griffin
Publisher:
ISBN: 9781838108236
Category : Cooking
Languages : en
Pages : 190

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Book Description
To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. My book The Art of Lamination is built on a solid knowledge of understanding the recipes, methods, processes and ingredients required to make the finest laminated viennoiserie possible. This book is the culmination of seven years of research, in particular, it was my chosen subject during my masters degree studies. As an international competitor, lecturer, businessman and international jury member, I have witnessed the work of exceptional craftsmen and carefully documented procedures and practices. In my business, I was able to try the latest cutting edge techniques and sell beautiful products to my customers. In my role as a lecturer at TU Dublin, I generated much new class content and took note of the most common problems encountered by students in pastry making and also the questions asked by my students. I identified and documented all the stages of production of laminated pastry and engaged in problem solving for students and bakers during my masterclasses in foreign countries. The result is a clearly explained road map, how to plan and execute perfect pastry. I explain some of the basic lamination systems used in industry with a modern twist, and take the reader through a step by step approach on how to become proficient at making laminated viennoiserie. In my capacity as a jury member at the world championships I have witnessed as close to perfection as is possible to make beautiful products. Many of the more advanced products in the book have been inspired directly by my observations over the past 25 years of competitive baking at the cutting edge of creativity. This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. I include detailed process notes for both commercial bakers using mechanical sheeters and home bakers and students, who want to make laminated pastry at home. I have stripped down the procedures of laminated pastry production to the very basics, building on that knowledge and adding more advanced levels throughout the book. I hope my book will both educate and inspire you, the readers now, and in your future baking.

Author: Ole Mouritsen
Publisher: Columbia University Press
ISBN: 0231543247
Category : Cooking
Languages : en
Pages : 424

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Book Description
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Author: Chris Stafferton
Publisher:
ISBN: 9780648554905
Category : Cooking
Languages : en
Pages : 212

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Book Description
Promise & Fulfillment is about making good bread without gluten. The bread formulas range from easy yeast rolls to challenges like naturally fermented panettone, challah, brioche and croissants.Promise & Fulfillment provides 58 original formulas for real bread made without gluten as well as 2 formulas for soda bread following the same methods. Bread formulas are grouped into sections for:basic bread,baguettes,flatbread,seeded bread,fruit bread,rolls, crispbreads,soda bread,enriched bread, and viennoiserie.As well as the original bread formulas over 60 pages of guidance for preparing bread without gluten, including sections about:the bread-making process,preparing sourdough starters with only flour and water, techniques for preparing and using a new gluten-free form of lievito madre to make panettone, challah, brioche, pizza and croissants, preparing malt flours and powders, andmilling gluten-free seeds for 'wholegrain' flours. Additional resources include:a Free-From chart to assist in identifying possible allergens, as well as allergy friendly bread formulas,a Key Ingredients Summary to assist in finding bread formulas based on particular flours, andtroubleshooting guides. Promise & Fulfillment will gently guide those with no baking experience and the novice gluten-free baker, as well as challenging and extending the experienced baker.

Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735

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Book Description
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.

Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1580089984
Category : Cooking
Languages : en
Pages : 226

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Book Description
The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276320
Category : Technology & Engineering
Languages : en
Pages : 589

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Book Description
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Author: Glenn Rinsky
Publisher: John Wiley & Sons
ISBN: 0470009551
Category : Cooking
Languages : en
Pages : 386

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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.

Author: Maggie Glezer
Publisher: Artisan Publishers
ISBN: 9781579652913
Category : Bakers and bakeries
Languages : en
Pages : 0

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Book Description
First published five years ago to glowing praise and awards, "Artisan Baking" is Ra rare combination of clear writing, meticulous recipes, and abundant expertiseS ("Fine Cooking") and the cookbook that Rthose who live for and on bread have been waiting forS ("The New York Times").

Author: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481

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Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.