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Author: Marcel Souza
Publisher: Gavea Lab
ISBN:
Category : Business & Economics
Languages : en
Pages : 96
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Book Description
Unlock the sweet secrets of success with the "Complete Confectionery Course." This comprehensive guide is your ticket to becoming a master confectioner, creating delectable treats that will delight and impress. Whether you're a baking enthusiast or a professional looking to refine your skills, the "Complete Confectionery Course" is your ultimate resource. From classic recipes to innovative techniques, this book covers it all. Indulge in the art of confectionery as you learn to craft mouthwatering chocolates, exquisite pastries, and divine desserts. With step-by-step instructions and insider tips, you'll gain the confidence to create confections that are nothing short of perfection. Ignite your creativity as you experiment with flavors, textures, and presentations that will leave everyone craving for more. Whether you dream of opening your own bakery or simply want to impress your friends and family, this course is your pathway to confectionery greatness. Don't settle for average. Elevate your confectionery skills and take your treats to a whole new level with the "Complete Confectionery Course." The world of sweets awaits, and it's time for you to shine. Embrace the magic of confectionery and let your culinary talents soar with the "Complete Confectionery Course." Don't miss this opportunity to turn your passion into a sweet and rewarding career. Take the first step towards mastering the art of confectionery and create unforgettable treats that will leave a lasting impression on every palate. Get your hands on the "Complete Confectionery Course" now and let your confectionery journey begin!
Author: Marcel Souza
Publisher: Gavea Lab
ISBN:
Category : Business & Economics
Languages : en
Pages : 96
Get Book Here
Book Description
Unlock the sweet secrets of success with the "Complete Confectionery Course." This comprehensive guide is your ticket to becoming a master confectioner, creating delectable treats that will delight and impress. Whether you're a baking enthusiast or a professional looking to refine your skills, the "Complete Confectionery Course" is your ultimate resource. From classic recipes to innovative techniques, this book covers it all. Indulge in the art of confectionery as you learn to craft mouthwatering chocolates, exquisite pastries, and divine desserts. With step-by-step instructions and insider tips, you'll gain the confidence to create confections that are nothing short of perfection. Ignite your creativity as you experiment with flavors, textures, and presentations that will leave everyone craving for more. Whether you dream of opening your own bakery or simply want to impress your friends and family, this course is your pathway to confectionery greatness. Don't settle for average. Elevate your confectionery skills and take your treats to a whole new level with the "Complete Confectionery Course." The world of sweets awaits, and it's time for you to shine. Embrace the magic of confectionery and let your culinary talents soar with the "Complete Confectionery Course." Don't miss this opportunity to turn your passion into a sweet and rewarding career. Take the first step towards mastering the art of confectionery and create unforgettable treats that will leave a lasting impression on every palate. Get your hands on the "Complete Confectionery Course" now and let your confectionery journey begin!
Author: Molly Wilkinson
Publisher: Page Street Publishing
ISBN: 1645672182
Category : Cooking
Languages : en
Pages : 192
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Book Description
A No-Fuss Guide to the Delicious Art of Pâtisserie Unleash your inner pastry chef with Molly Wilkinson’s approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations. Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you’re on your way to making dozens of iconic French treats. You’ll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman’s Chocolate Mousse, Profiteroles and Classic Mille-Feuilles, learn to assemble exquisite showstoppers such as Croquembouche and Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry.
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607748665
Category : Cooking
Languages : en
Pages : 336
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Book Description
WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Author: Zoë François
Publisher:
ISBN: 9781629979281
Category :
Languages : en
Pages :
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Book Description
Author: Chad Robertson
Publisher: Chronicle Books
ISBN: 1452100284
Category : Cooking
Languages : en
Pages : 307
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Book Description
The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!
Author: Rose Levy Beranbaum
Publisher: HarperCollins
ISBN: 0544859561
Category : Cooking
Languages : en
Pages : 1119
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Book Description
Now available for the first time as an e-book, the classic cake-baking reference from award-winning author Rose Levy Beranbaum
Author: Sarah Gonzalez
Publisher: Zondervan
ISBN: 0310458269
Category : Cooking
Languages : en
Pages : 273
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Book Description
This isn't your ordinary bread book. From artisan bread making, to savory breakfasts and brunch (hello, ultimate cinnamon roll!), to decadent but simple desserts, Baking with The Bread Lady takes you on a journey through recipes and stories, inviting you to come together to create community and memories around food. In Baking with The Bread Lady, popular baker and gifted teacher Sarah Gonzalez—lovingly known as "The Bread Lady"—shares her love for the art of baking that grew from family tradition and the popularity of her Spring Hill, Tennessee, bakery. Sarah has discovered that while people crave comfort food, it’s their greater longing for community and belonging that serve as the magic ingredients that give these recipes a greater purpose. Beginners and seasoned bakers alike will salivate over: 100 original recipes with beautiful photos Practical tips to learn to love baking from scratch New and creative baking concepts built on centuries of tradition Classic recipes and tricks to pass on to the next generation Baking "hacks" such as how to store, thaw, and reheat bread Baking with The Bread Lady is approachable for first-time bakers but also includes more advanced recipes for those looking for a challenge, making it a great gift for budding bakers, makers, and anyone eager to develop their baking skills. Whether your gathering place is your kitchen, your neighborhood, or a video call with family far away, connecting over food creates wonderful (and tasty) memories and lasting relationships. Baking with The Bread Lady will entertain you through inspiring and fun stories such as: "The Care and Feeding of Neighbors" "Happy Eggs” "The Process of Invention" How her 170-year-old gingerbread recipe came to be Fall in love with baking for yourself, for your family, and for others with these creative and tasty recipes, photos, and stories.
Author: Colette Martin
Publisher: The Experiment
ISBN: 1615190538
Category : Cooking
Languages : en
Pages : 305
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Book Description
Explains the most common food allergens and gluten, offers tips for adapting recipes, and provides recipes for meals, snacks, and desserts.
Author: Iris Florence Weigert Leonard
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 166
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Book Description
