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.

Ein bisschen blutig

  • Filename: ein-bisschen-blutig.
  • ISBN: 9783641060398
  • Release Date: 2011-01-28
  • Number of pages: 400
  • Author: Anthony Bourdain
  • Publisher: Karl Blessing Verlag



Ein Buch wie ein Messer – scharf, kompromisslos und ein bisschen blutig Er führte ein Millionenpublikum hinter die Fassade der Nobel Cuisine – und zeigte uns die infernalischen Abgründe der Gastronomie. Seine Küche im legendären „Les Halles” in New York City war von derselben Leidenschaft, Besessenheit und Kompromisslosigkeit durchströmt wie die Bücher, die ihn auch als Autor weltberühmt machten – allen voran »Geständnisse eines Küchenchefs«. Heute, ein Jahrzehnt später, sind ratgebende Starköche medienpräsenter als schaumschlagende Politiker. Das Kochen ist vom Handwerk zum Hobby und schließlich zur Lifestyle-Rubrik mutiert – zur quotenheischenden Wohlfühlberieselung. In seinem neuen Buch rechnet Anthony Bourdain mit diesem „Imperium der Mittelmäßigkeit” ab und erinnert daran, was in einer Küche fließen muss. Nicht Balsamicoreduktion, sondern Blut, Schweiß und Tränen. Mit 28 Jahren Berufserfahrung in den härtesten Küchen der Welt, der Zen-Weisheit eines Lebenskünstlers und dem ungetrübten Blick eines Outlaws gibt Bourdain schnörkellose Antworten auf brennende Fragen. Warum bezahlen die reichsten Menschen der Welt verlässlich Unsummen für den schlechtesten Fraß? Warum machen die renommiertesten Köche Werbung für den größten Schrott? Was muss jeder Mensch kochen können, um als mündiger Bürger durchzugehen? Anthony Bourdains Aufruf für eine neue Küche ist denkbar einfach: weniger Bullshit, mehr Genuss!

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.

Hosteur

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



Savory Sweets

  • Filename: savory-sweets.
  • ISBN: 0470079681
  • Release Date: 2007-03-07
  • Number of pages: 272
  • Author: Amy Felder
  • Publisher: LibreDigital



A new approach to flavor, ingredients, and techniques "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion." —Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities—as well as the need to integrate them into dynamic dishes and cooking practice. The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful. Savory Sweets is divided into four parts: Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor.

Fried

  • Filename: fried.
  • ISBN: 9780873516709
  • Release Date: 2008-10-14
  • Number of pages: 189
  • Author: Steve Lerach
  • Publisher: Minnesota Historical Society



Professional chef Lerach first stepped through the kitchen doors when he was in high school, and he has never left. Here, he humorously and poignantly interweaves restaurant legend with his own experiences, exposing similarities not only of profession but of the diverse characters who work the back of the house.

The Apprentice

  • Filename: the-apprentice.
  • ISBN: 9780547346540
  • Release Date: 2004-05-07
  • Number of pages: 336
  • Author: Jacques Pépin
  • Publisher: Houghton Mifflin Harcourt



In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door. When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

Elements of desserts

  • Filename: elements-of-desserts.
  • ISBN: 3875151275
  • Release Date: 2014-03
  • Number of pages: 544
  • Author: Francisco J. Migoya
  • Publisher:



A Career as a Chef

  • Filename: a-career-as-a-chef.
  • ISBN: 9781448882458
  • Release Date: 2012-12-15
  • Number of pages: 80
  • Author: Susan Meyer
  • Publisher: The Rosen Publishing Group



The opportunities for plying one's trade as a chef are many and various-small neighborhood restaurants or large chains, country clubs and cruise ships, corporate or school cafeterias, and catering and private homes. For those who love cooking and the creative and healthful preparation of food, this is a rich and rewarding career, one that is always in demand. This book charts the various paths one can take to pursue a career in the culinary arts, while also highlighting the latest industry trends, including farm-to-table, locavore, and organic philosophies, practices, and techniques.

Entfesseltes Herz

  • Filename: entfesseltes-herz.
  • ISBN: 9783641170226
  • Release Date: 2016-03-08
  • Number of pages: 416
  • Author: J. R. Ward
  • Publisher: Heyne Verlag



iAm Latimer hatte sich geschworen, seinen Bruder Trez zu beschützen – doch er konnte weder dessen Schicksal noch seine selbstzerstörerische Lebensweise voller Sex und Drogen verhindern. Bis die Auserwählte Selena in Trez’ Leben trat. Und mit ihr Liebe und Leidenschaft. Zu spät? Denn die Königin der S’Hisbe fordert Trez als Pfand für ihre Tochter. Es gibt keinen Ort, an dem er sich jetzt noch verbergen kann. Als sich eine schreckliche Tragödie ereignet, müssen Trez und sein Bruder iAm ein ultimatives Opfer bringen ...

The world of food

  • Filename: the-world-of-food.
  • ISBN: 0139655670
  • Release Date: 1988
  • Number of pages: 659
  • Author: Eva Medved
  • Publisher:



Sweet Alchemy

  • Filename: sweet-alchemy.
  • ISBN: 9781452130613
  • Release Date: 2014-08-19
  • Number of pages: 224
  • Author: Yigit Pura
  • Publisher: Chronicle Books



Yigit Pura is a sugar fiend . . . and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner's podium on Top Chef: Just Desserts. His sugar showcase is Tout Sweet Patisserie, his pâtisserie and dessert laboratory on San Francisco's Union Square. Now, in Sweet Alchemy, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun and, in fact, simple it can be to combine straightforward basics into beautiful, multilayered desserts. Each ingredient-driven chapter (sugar, flour, dairy, fruit, and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible mélanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake. This book brims with innovative recipes and classic techniques that will elevate your pastry game and bring you into Yigit's world. You will be inspired to create your own sweet alchemy.

What s Cooking

  • Filename: what-s-cooking.
  • ISBN: 1741641217
  • Release Date: 2007
  • Number of pages: 48
  • Author:
  • Publisher: Blake Education



This book describes cooking methods with different recipes, chefs, job opportunities in cooking with colorful pictures.

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