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Baking and Pastry Mastering the Art and Craft 3rd Edition

Baking and Pastry  Mastering the Art and Craft  3rd Edition Author The Culinary Institute of America (CIA)
ISBN-10 9781118805442
Release 2015-02-13
Pages 1136
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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



Study Guide to Accompany Baking and Pastry Mastering the Art and Craft 2e

Study Guide to Accompany Baking and Pastry  Mastering the Art and Craft  2e Author Culinary Institute of America
ISBN-10 9780470258682
Release 2009-04-27
Pages 108
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The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.



Baking and pastry

Baking and pastry Author Culinary Institute of America
ISBN-10 PSU:000054189300
Release 2004-03-18
Pages 870
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A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts.



Garde Manger

Garde Manger Author Culinary Institute of America
ISBN-10 9780470587805
Release 2012-04-16
Pages 706
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A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.



How Baking Works

How Baking Works Author Paula I. Figoni
ISBN-10 9780470392676
Release 2010-11-22
Pages 528
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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.



Artisan Breads at Home

Artisan Breads at Home Author Eric Kastel
ISBN-10 9780470182604
Release 2010-01-12
Pages 352
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Covers the basics of artisan bread-making as well as advanced techniques--from lean-dough breads and rolls to flat breads and enriched doughs--in a guide that includes tips, troubleshooting answers and 168 full-color photos.



Techniques of Healthy Cooking

Techniques of Healthy Cooking Author Culinary Institute of America
ISBN-10 9780470635438
Release 2013-02-04
Pages 576
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Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.



Baking at Home with The Culinary Institute of America

Baking at Home with The Culinary Institute of America Author The Culinary Institute of America
ISBN-10 0471450952
Release 2004-09-27
Pages 304
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A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.



Professional Baking

Professional Baking Author Wayne Gisslen
ISBN-10 9780471783497
Release 2008-03-03
Pages 770
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Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.



Advanced Bread and Pastry

Advanced Bread and Pastry Author Michel Suas
ISBN-10 9781133714903
Release 2012-07-24
Pages 1056
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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 Professional Pastry Chef Fundamentals of Baking and Pastry 4th Edition

The Professional Pastry Chef  Fundamentals of Baking and Pastry  4th Edition Author Bo Friberg
ISBN-10 9780471268123
Release 2002-02-19
Pages 1040
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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.



Baking and Pastry Mastering the Art and Craft 2E with Pastry Chef Companion and Chocolates 2E Set

Baking and Pastry  Mastering the Art and Craft 2E with Pastry Chef Companion and Chocolates 2E Set Author The Culinary Institute of America (CIA)
ISBN-10 1119046602
Release 2014-09-10
Pages
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"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." --En-Ming Hsu "It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." --Gunther Heiland "WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." --Biagio Settepani "The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." --Norman Love "From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." --Gilles Renusson



Baking and Pastry

Baking and Pastry Author Culinary Institute of America (CIA) Staff
ISBN-10 1119024250
Release 2014-09-17
Pages
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Baking and Pastry has been writing in one form or another for most of life. You can find so many inspiration from Baking and Pastry also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Baking and Pastry book for free.



Baking and Pastry Mastering the Art and Craft 2nd Edition with Art of the Chocolatier and Pastry Chef s Companion Set

Baking and Pastry  Mastering the Art and Craft 2nd Edition with Art of the Chocolatier and Pastry Chef s Companion Set Author The Culinary Institute of America (CIA)
ISBN-10 1118132017
Release 2011-04
Pages
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Baking and Pastry Mastering the Art and Craft 2nd Edition with Art of the Chocolatier and Pastry Chef s Companion Set has been writing in one form or another for most of life. You can find so many inspiration from Baking and Pastry Mastering the Art and Craft 2nd Edition with Art of the Chocolatier and Pastry Chef s Companion Set also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Baking and Pastry Mastering the Art and Craft 2nd Edition with Art of the Chocolatier and Pastry Chef s Companion Set book for free.



Professional Bread Baking

Professional Bread Baking Author Hans Welker
ISBN-10 9781118435847
Release 2016-02-19
Pages 408
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Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.



Baking By Hand

Baking By Hand Author Andy King
ISBN-10 9781624140006
Release 2013-08-27
Pages 240
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Two professionally-trained bakers and the owners of an artisanal bakery in Massachusetts offer 100 recipes for making breads and pastries including olive ciabatta, multigrain, sourdough, sticky buns, pies and tarts using innovative and creative methods by hand. Original. 30,000 first printing



The Advanced Art of Baking Pastry

The Advanced Art of Baking   Pastry Author R. Andrew Chlebana
ISBN-10 9781119400714
Release 2017-11-30
Pages 496
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The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes, detailed step-by-step procedures, and additional online support material. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.