Author: Bo Friberg
Publisher: John Wiley & Sons Inc
Keywords: pastry, instructor, manual, baking, fundamentals, chef, professional
Number of Pages: 114
Published: 2002-03-29
List price: unknow
ISBN-10: 0471218251
ISBN-13: 9780471218258
Authors:Glenn Rinsky, Laura Halpin Rinsky,
Publisher: Wiley
Keywords: pastry, baking, professional, guide, comprehensive, chef, companion, resource
Number of Pages: 384
Published: 2008-02-28
List price: $19.95
ISBN-10: 0470009551
ISBN-13: 9780470009550
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.
Author: Michel Roux
Publisher: Wiley
Keywords: sweet, savory, pastry
Number of Pages: 304
Published: 2009-02-12
List price: $24.95
ISBN-10: 0470421347
ISBN-13: 9780470421345
Michel Roux (London, UK) is one of today’s most celebrated chefs. His Waterside Inn in Bray, England, has held three Michelin stars for an astonishing 23 years, and he has won many honors and awards. Roux has appeared in two television series and written several successful books, including Eggs (978-0-471-76913-2) and Sauces (978-0-8478-1970-6).
Author: Rose Levy Beranbaum
Publisher: Scribner
Keywords: bible, pastry, pie
Number of Pages: 704
Published: 1998-11-11
List price: $50.00
ISBN-10: 0684813483
ISBN-13: 9780684813486
The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country’s top baker.More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastriesEasy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiterolesAll kind
Author: Stacey Harris
Publisher: Pelican Publishing
Keywords: chef, pastry, diabetic
Number of Pages: 272
Published: 2009-11-25
List price: $24.95
ISBN-10: 1589807472
ISBN-13: 9781589807471
Because everyone deserves sweets! For the more than 20 million Americans who have diabetes, decadent desserts are no longer off-limits. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, pastry chef and diabetic Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights. Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now diabetics can enjoy Chocolate Truffle Cookies, Blueber
Author: Jessup Whitehead
Publisher: Sanford Press
Keywords: cook, pastry, american
Number of Pages: 248
Published: 2008-06-30
List price: $28.95
ISBN-10: 1409779076
ISBN-13: 9781409779070
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Author: Michel Suas
Publisher: Delmar Cengage Learning
Keywords: pastry, bread, advanced
Number of Pages: 1043
Published: 2008-04-04
List price: $81.95
ISBN-10: 141801169X
ISBN-13: 9781418011697
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. It is the only available resource covering complex bread making, viennoiserie and pastry into one book. 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.
