The Professional Pastry Chef PDF Download
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Author: Bo Friberg
Publisher: John Wiley & Sons
ISBN: 0471359254
Category : Cooking
Languages : de
Pages : 1067
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Book Description
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 pro-duction 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.
Author: Bo Friberg
Publisher: John Wiley & Sons
ISBN: 0471359254
Category : Cooking
Languages : de
Pages : 1067
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Book Description
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 pro-duction 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.
Author: Thomas N. England
Publisher: Penguin
ISBN: 1615648216
Category : Cooking
Languages : en
Pages : 428
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Book Description
Cooking is an art and knowing how to master the many skills and techniques that normally only come from years of experience in the kitchen can be tough. However, with the right expert guidance, those skills can come easy, and cooking can be fun. Idiot's Guides: Cooking Basics will help even the most inexperienced novice in the kitchen gain the skills necessary to cook nearly anything the right way. Packed full of step-by-step color photography and step-by-step lessons for over 80 classic recipes, Idiot's Guides: Cooking Basics teaches you all the basic skills required to be successful in the kitchen and learn skills that will last a lifetime.
Author: Ned Baldwin
Publisher: Rux Martin/Houghton Mifflin Harcourt
ISBN: 1328521834
Category : COOKING
Languages : en
Pages : 282
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Book Description
"Ned Baldwin, the former chef of Prune, now chef-owner of New York City's Houseman restaurant, and the noted food writer Peter Kaminsky share simple, maverick dishes and techniques that you can transform into a wealth of new recipes"--
Author: Sarah R. Labensky
Publisher:
ISBN: 9780132462105
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Bo Friberg
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442015978
Category : Desserts
Languages : en
Pages : 1154
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Book Description
If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
Author: Sarah R. Labensky
Publisher:
ISBN: 9780132540674
Category : Business & Economics
Languages : en
Pages : 1183
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Book Description
This package contains the following components: -0131713329: Cooking Techniques DVD -013715576X: On Cooking: A Textbook of Culinary Fundamentals -0135108896: Study Guide for On Cooking: A Textbook of Culinary Fundamentals
Author: Chef Swapnil Salvi
Publisher: Educreation Publishing
ISBN:
Category : Education
Languages : en
Pages : 103
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Book Description
This book will be a guide to all aspiring Chefs/ reader, as it covers all the aspects of cooking right from History to Practical Knowledge.
Author: Matthias Marschall
Publisher: Packt Publishing Ltd
ISBN: 1785289012
Category : Computers
Languages : en
Pages : 278
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Book Description
This book is for system engineers and administrators who have a fundamental understanding of information management systems and infrastructure. It helps if you've already played around with Chef; however, this book covers all the important topics you will need to know. If you don't want to dig through a whole book before you can get started, this book is for you, as it features a set of independent recipes you can try out immediately.
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470055915
Category : Cooking
Languages : en
Pages : 944
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Book Description
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Author: Sarah R. Labensky
Publisher: Prentice Hall
ISBN: 9780136038795
Category : Cooking
Languages : en
Pages :
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Book Description
