Author: Robert Wells (baker.)Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 202
Book Description
The pastrycook & confectioner's guide
Author: Robert Wells (baker.)Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 202
Book Description
Pastrycook and Confectioner's Guide
Author: Robert WellsPastry-Cook and Confectioner ... A Handy Guide on what to Buy, Etc
Author: PASTRYCOOK.The Pastry Chef's Companion
Author: Glenn RinskyPublisher: John Wiley & Sons
ISBN: 0470009551
Category : Cooking
Languages : en
Pages : 386
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.
The Confectioner's and Pastry-Cook's Guide ... Sixth Edition, Revised, Improved, and Corrected
Author: George READ (Confectioner.)Publisher:
ISBN:
Category :
Languages : en
Pages : 118
Book Description
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e
Author: The Culinary Institute of America (CIA)Publisher: John Wiley & Sons
ISBN: 0470258683
Category : Cooking
Languages : en
Pages : 109
Book Description
A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
The Pastrycook & Confectioner's Guide
Author: Robert WellsPastry-Cook and Confectioner. A Handy Guide on what to Buy, with Recipes ... Seventh Edition
Author: PASTRYCOOK.The Pastrycook & Confectioners' Guide for Hotels, Restaurants, and the Trade in General, Adapted Also for Family Use
Author: Robert Wells (Confectioner)Publisher:
ISBN:
Category : Cake
Languages : en
Pages : 0
Book Description
The Pastry Chef Handbook
Author: Pierre Paul ZeiherPublisher: Abrams
ISBN:
Category : Cooking
Languages : en
Pages : 2006
Book Description
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.