The Hotel and Restaurant Dessert Book PDF Download
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Author: Elizabeth Falkner Publisher: Random House Digital, Inc. ISBN: 1580087817 Category : Cooking Languages : en Pages : 242
Book Description
In this debut collection of 65 signature dessert recipes, star pastry chef Falkner, owner of Citizen Cake, Citizen Cupcake, and Orson in San Francisco, breaks down classic desserts and reconstructs them flavor by flavor, with stunning results. Full color.
Author: Sherry Yard Publisher: Houghton Mifflin Harcourt ISBN: 9780618515226 Category : Cooking Languages : en Pages : 400
Book Description
Spago's pastry chef's recipes for such desserts as cráeme brãulâee, chocolate caramel tart, oatmeal raisin cookies, and soufflâeed cráeme fraãiche pancakes with strawberry sauce are accompanied by handy baking techniques, tricks, and personal anecdotes.
Author: Johnny Iuzzini Publisher: Clarkson Potter ISBN: 030788564X Category : Cooking Languages : en Pages : 513
Book Description
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.
Author: T. Ashley Publisher: Createspace Independent Pub ISBN: 9781489537140 Category : Cooking Languages : en Pages : 124
Book Description
The Dessert Menu - Be Inspired. Over 1,000 Desserts from the Worlds Top Hotels and Restaurants For chefs, cooks and home entertainers. This is not a cookery or recipe book. It is a professional reference book. It is a collection of dessert items taken from the menus of restaurants, hotels, bistros and other food establishments from around the world. It could be considered a reference and study guide for professional chefs, cooks, restaurant owners, managers, hoteliers, entertainers and food snobs alike. The contents can be used as an aid to menu planning, dish creation and as a point of inspiration for your restaurant staff. Hopefully it will inspire. Desserts can make or break an establishments credibility with the advent of suppliers of frozen desserts this part of the menu has many times been overlooked as a sideline. This can be a big mistake. A well balanced and thought out dessert menu is the last thing your clients see, the last time they can experience your creativity and skill. Of late, how many times have you been offered a dessert menu that is made up completely of 'out the freezer' cold items, no hot puddings or warm sauces? No effort. Read through the following pages and experience what top hotels and restaurants around the world are offering their clientele, from the basic to the classic, the fun to the complex, the wild to the worrisome. desserts, puddings, cookery, sweets, cakes
Author: Will Goldfarb Publisher: Phaidon Press ISBN: 9780714876405 Category : Cooking Languages : en Pages : 0
Book Description
The definitive guide to perfect pastry from the acclaimed former elBulli pastry chef and his destination restaurant in Bali As seen on Netflix series Chef's Table: Pastry. Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adrià, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.