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 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.

Baking and Pastry Mastering the Art and Craft 3rd Edition

  • Filename: baking-and-pastry-mastering-the-art-and-craft-3rd-edition.
  • ISBN: 9781118805442
  • Release Date: 2015-02-13
  • Number of pages: 1136
  • Author: The Culinary Institute of America (CIA)
  • Publisher: Wiley Global Education



The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations

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.

Kitchen Rhythm A Year in a Parisian P tisserie

  • Filename: kitchen-rhythm-a-year-in-a-parisian-p-tisserie.
  • ISBN: 9781448181636
  • Release Date: 2013-03-04
  • Number of pages: 15
  • Author: Frances Leech
  • Publisher: Random House



At 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.

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

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.

The Cooking Gene

  • Filename: the-cooking-gene.
  • ISBN: 9780062379283
  • Release Date: 2017-08-01
  • Number of pages: 464
  • Author: Michael W. Twitty
  • Publisher: HarperCollins



A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

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.

Hosteur

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



Bullmina the Courageous Bulldog to the Rescue

  • Filename: bullmina-the-courageous-bulldog-to-the-rescue.
  • ISBN: 9781449082253
  • Release Date: 2010-05
  • Number of pages: 588
  • Author: Lita Eitner-England
  • Publisher: AuthorHouse



When Lady Evelyn Waverly opens a "no-kill" shelter to rehabilitate the dogs she and her friends rescue from London's illegal dogfight pits, she jeopardizes more than just her marriage to the Duke of Chathamworthshire. Gripping and provocative, the sequel to the award-nominated Bullmina the Courageous Bulldog probes deeper into the lives of LIta Eitner-England's beloved characters. In 1836, Lisette St. Germaine begins a new life at Chathamworthshire, infuriating the Duchess' arrogant niece, Beatrice Stewart. Illiterate Matthew Connors, agonizing over the future of his orphaned siblings, joins the Waverlys' staff as an apprentice dog trainer after a heated confrontation with the Neemy Brothers, further fueling Beatrice's resentment. Trevor Sheffield, one of the Duke's most promising young trainers, thinks the Duchess has gone too far when she rescues Bullmina's former rival, the undefeated Pit Bull, Cassius. Brooding and doubtful, Trevor finds himself at odds with his mentor, head trainer Andrew Cameron, when he is ordered to supervises the re-training of the incorrigible Cassius. Chaos soon erupts at the estate, endangering the lives of the Duke's most prized Bulldogs. Because of Bullmina's courage, Lisette, Beatrice and Matthew's destinies are changed forever, and they discover that they have more in common with each other than they ever imagined. The rescuers become the rescued when strength and forgiveness come from the most unlikely sources. Envy, resentment and guilt give way to redemption and a new sense of purpose - all inspired by one aging, red brindle Bulldog and her unforgettable legacy. Every chapter is beautifully illustrated by Leslie Hoops-Wallace, and the book includes real-life rescue stories, photos, and interviews.

Dessert University

  • Filename: dessert-university.
  • ISBN: 9781501164460
  • Release Date: 2017-02-07
  • Number of pages: 560
  • Author: Roland Mesnier
  • Publisher: Simon and Schuster



As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University, which features more than 300 spectacular recipes. This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets—from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.

The Complete Idiot s Guide to Snack Cakes

  • Filename: the-complete-idiot-s-guide-to-snack-cakes.
  • ISBN: 9781440636493
  • Release Date: 2008-06-03
  • Number of pages: 256
  • Author: James O. Fraioli
  • Publisher: Penguin



All the tempting decadence-homemade! Includes color photos. Master Baker Leslie Bilderback shows readers how to make their favorite treats in their own kitchens, then goes on to introduce dozens of other mouth-watering snack cake recipes from around the world. Everyone loves a treat: serve them up with tea, coffee, or lemonade; take a plate to a party- and wait for the raves to roll in! * Written by an expert master chef and baker * More than 100 delicious and easy-to-follow recipes * Four-color insert with fantastic decorating tips

The Sorcerer s Apprentices

  • Filename: the-sorcerer-s-apprentices.
  • ISBN: 1451611749
  • Release Date: 2011-03-22
  • Number of pages: 304
  • Author: Lisa Abend
  • Publisher: Simon and Schuster



WHAT GOES ON BEHINDTHE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià’s remarkable cuisine comes to life—with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage—millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires—apprentice chefs—labor at the precise, exhausting work of executing Adrià’s astonishing vision. In The Sorcerer’s Apprentices: A Season in the Kitchenat Ferran Adrià’s elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant’s history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland’s top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime. Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer’s Apprentices also explores the strange evolution—in less than two decades—of a once-maligned profession into a source of celebrity.

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