The Pastry Chef s Apprentice

  • Filename: the-pastry-chef-s-apprentice.
  • ISBN: 9781592537112
  • Release Date: 2011-07-01
  • Number of pages: 176
  • Author: Mitch Stamm
  • Publisher: Fair Winds Press



The comprehensive guides in Quarry’s Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. This handbook for making pastries and confections offers instructional content as well as narrative, lifestyleoriented insight into a chef’s kitchen. The Pastry Chef’s Apprentice will appeal to both the everyday baker and the committed food enthusiast. The conscious/conscientious food lover who wants to know everything about the real, whole ingredients in her food choices will buy this book as well.

The Professional Pastry Chef Fundamentals of Baking and Pastry 4th Edition

  • Filename: the-professional-pastry-chef-fundamentals-of-baking-and-pastry-4th-edition.
  • ISBN: 9780471268123
  • Release Date: 2002-02-19
  • Number of pages: 1040
  • Author: Bo Friberg
  • Publisher: Wiley Global Education



Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

The Butcher s Apprentice

  • Filename: the-butcher-s-apprentice.
  • ISBN: 9781592537761
  • Release Date: 2012-06-01
  • Number of pages: 176
  • Author: Aliza Green
  • Publisher:



The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

The Art of French Pastry

  • Filename: the-art-of-french-pastry.
  • ISBN: 9780307959362
  • Release Date: 2013-12-03
  • Number of pages: 432
  • Author: Jacquy Pfeiffer
  • Publisher: Knopf



Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher. From the Hardcover edition.

The Making of a Pastry Chef

  • Filename: the-making-of-a-pastry-chef.
  • ISBN: PSU:000044131296
  • Release Date: 1999-09-27
  • Number of pages: 352
  • Author: Andrew MacLauchlan
  • Publisher: Wiley



"A first of its kind! In The Making of a Pastry Chef, Andrew MacLauchlan has gathered the hearts, minds, and souls of some of our greatest talents. It is easy to get caught up in the chapters of this inspiring collection of recipes and stories. This is required reading for anyone fascinated by food-and especially the sweet kind!"-Dan Budd, The Culinary Institute of America "Being a pastry chef is so much more than baking a successful batch of chocolate chip cookies! In The Making of a Pastry Chef, you will find some of this field's top dessert makers talking shop with a colleague in a way that is frank and compelling."-Nancy Silverton, Campanile and La Brea Bakery "This book reads like a who's who in the pastry world and contains a vast amount of information. Andrew's writing is as good as his pastry and his pastry is as good as it gets."-Michael Schneider, Chocolatier Magazine

Advanced Bread and Pastry

  • Filename: advanced-bread-and-pastry.
  • ISBN: 9781133714903
  • Release Date: 2012-07-24
  • Number of pages: 1056
  • Author: Michel Suas
  • Publisher: Cengage Learning



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.

The Apprentice

  • Filename: the-apprentice.
  • ISBN: 0618444114
  • Release Date: 2004-05-07
  • Number of pages: 318
  • Author: Jacques Pepin
  • Publisher: Houghton Mifflin Harcourt



The popular television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting his work under prestigious teachers, his journey to America, and his experiences with contemporaries.

Clean Cakes

  • Filename: clean-cakes.
  • ISBN: 9781910254813
  • Release Date: 2016-02-01
  • Number of pages: 176
  • Author: Henrietta Inman
  • Publisher: Jacqui Small LLP



Clean Cakes is the ultimate cookbook for anyone who enjoys baking as well as experimenting with new and alternative ingredients. It provides a wealth of ideas for cooking everything from spectacular cakes, energy-boosting muffins and wholesome loaves to stunning raw desserts and scrumptious tarts and pies, with distinctive flavour combinations and original twists on established classics. It will prove invaluable for anyone who for health or lifestyle reasons wants to eliminate gluten, dairy or refined sugar from their diet but who still wants to satisfy their sweet tooth and create their own nutritious guilt-free masterpieces. Henrietta Inman embraces nutritious whole food ingredients that are unprocessed, unrefined, natural, seasonal and local wherever possible. The first section shows how to stock your Clean Cakes larder, as well as including foundation recipes such as cashew cream, nut butters and homemade jams. Next come over 75 beautifully photographed recipes, from rich chocolate brownies, a show-stopping courgette, basil, lime and pistachio layer cake and raw desserts to five grain omega mix granola bars, spectacular fruit pies and enticing savoury tarts. These recipes are for everyone and show that cooking healthily doesn’t have to mean compromising on flavour.

Career Opportunities in the Food and Beverage Industry

  • Filename: career-opportunities-in-the-food-and-beverage-industry.
  • ISBN: 9780816076123
  • Release Date: 2010
  • Number of pages: 298
  • Author: Kathleen Hill
  • Publisher: Infobase Publishing



Describes more than eighty jobs in the food and beverage industry, including position descriptions, salary ranges, employment outlook, and tips for entry.

The Sorcerer s Apprentices

  • Filename: the-sorcerer-s-apprentices.
  • ISBN: 9781451626629
  • Release Date: 2012-02-07
  • Number of pages: 304
  • Author: Lisa Abend
  • Publisher: Simon and Schuster



"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.

Hosteur

  • Filename: hosteur.
  • ISBN: CORNELL:31924059678965
  • Release Date: 1990
  • Number of pages:
  • Author:
  • Publisher:



Micro trauma

  • Filename: micro-trauma.
  • ISBN: 9781135968182
  • Release Date: 2015-01-09
  • Number of pages: 268
  • Author: Margaret Crastnopol
  • Publisher: Routledge



Micro-trauma: A psychoanalytic understanding of cumulative psychic injury explores the "micro-traumatic" or small, subtle psychic hurts that build up to undermine a person’s sense of self-worth, skewing his or her character and compromising his or her relatedness to others. These injuries amount to what has been previously called "cumulative" or "relational trauma." Until now, psychoanalysis has explained such negative influences in broad strokes, using general concepts like psychosexual urges, narcissistic needs, and separation-individuation aims, among others. Taking a fresh approach, Margaret Crastnopol identifies certain specific patterns of injurious relating that cause damage in predictable ways; she shows how these destructive processes can be identified, stopped in their tracks, and replaced by a healthier way of functioning. Seven different types of micro-trauma, all largely hidden in plain sight, are described in detail, and many others are discussed more briefly. Three of these micro-traumas—"psychic airbrushing and excessive niceness," "uneasy intimacy," and "connoisseurship gone awry"—have a predominantly positive emotional tone, while the other four—"unkind cutting back," "unbridled indignation," "chronic entrenchment," and "little murders"—have a distinctly negative one. Margaret Crastnopol shows how these toxic processes may take place within a dyadic relationship, a family group, or a social clique, causing collateral psychic damage all around as a consequence. Using illustrations drawn from psychoanalytic treatment, literary fiction, and everyday life, Micro-trauma : A psychoanalytic understanding of cumulative psychic injury outlines how each micro-traumatic pattern develops and manifests itself, and how it wreaks its damage. The book shows how an awareness of these patterns can give us the therapeutic leverage needed to reshape them for the good. This publication will be an invaluable resource for psychoanalysts, psychologists, psychiatrists, mental health counselors, social workers, marriage and family therapists, and for trainees and graduate students in these fields and related disciplines. Margaret Crastnopol (Peggy), Ph.D. is a faculty member of the Seattle Psychoanalytic Society and Institute, and a Supervisor of Psychotherapy at the William Alanson White Institute of Psychiatry, Psychoanalysis & Psychology. She is also a Training and Supervising Analyst at the Institute of Contemporary Psychoanalysis, Los Angeles. She writes and teaches nationally and internationally about the analyst's and patient's subjectivity; the vicissitudes of love, lust, and attachment drives; and varieties of micro-trauma. She is in private practice for the treatment of individuals and couples in Seattle, WA.

The Baker s Appendix

  • Filename: the-baker-s-appendix.
  • ISBN: 9780451495754
  • Release Date: 2017-03-21
  • Number of pages: 112
  • Author: Jessica Reed
  • Publisher: Clarkson Potter



The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies--with variations that combine to make dozens of desserts.

The Advanced Professional Pastry Chef

  • Filename: the-advanced-professional-pastry-chef.
  • ISBN: 0471359262
  • Release Date: 2003-03-10
  • Number of pages: 896
  • Author: Bo Friberg
  • Publisher: Wiley



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 - 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 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.

DMCA - Contact