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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: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470055915
Category : Cooking
Languages : en
Pages : 944
Get Book Here
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: 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: Sue Lawrence
Publisher:
ISBN: 9781856262217
Category : Baked products
Languages : en
Pages : 224
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Book Description
A celebration of home baking, in which traditional recipes have been reappraised to incorporate the modern health-conscious approach. Basic cooking techniques are explained in detail, and the recipes include sweetbreads, scones, biscuits, loaves and tarts.
Author: Joseph Amendola
Publisher: John Wiley & Sons
ISBN: 0471405256
Category : Cooking
Languages : en
Pages : 338
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Book Description
In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
Author: Kerry L. Hull
Publisher: Jones & Bartlett Learning
ISBN: 1284225321
Category : Medical
Languages : en
Pages : 513
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Book Description
Help your students maximize their study time, improve their performance on exams, and succeed in the course with this updated Study Guide to accompany Memmler's The Human Body in Health and Disease, Fourteenth? Edition. The questions in this edition have been fully updated and revised to reflect the changes within the main text and the labeling and coloring exercises are taken from the illustrations designed for the book. Filled with empowering self-study tools and learning activities for every learning style, this practical Study Guide follows the organization of the main text chapter by chapter, helping students every step of the way toward content mastery. The variety of learning activities, with three main components, are designed to facilitate student learning of all aspects of anatomy, physiology, and the effects of disease, not merely to test knowledge.
Author: Ann Miles Gordon
Publisher: Cengage Learning
ISBN: 9781305089037
Category : Education
Languages : en
Pages : 256
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Book Description
BEGINNING ESSENTIALS IN EARLY CHILDHOOD EDUCATION, Third Edition, is a streamlined foundations textbook that introduces early childhood students to the field. This unique text is organized to answer four key questions: What is the field? Who is the child? Who is the teacher? and What is being taught? The four sections address the essentials of early childhood education, emphasizing multiculturalism and developmentally appropriate practice. New to this edition, “Teacher Talk” boxes are first-person accounts from teachers who reflect on their experiences in the classroom and provide valuable, applicable advice for those entering the profession. In addition, “Brain Research” boxes showcase some of the most important aspects of brain research and development today, connecting it to the classroom. Other features include special boxed material that highlights key issues related to standards, diversity, DAP, professionalism, and ethics. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author: Paula I. Figoni
Publisher: John Wiley & Sons
ISBN: 0470392673
Category : Cooking
Languages : en
Pages : 531
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Book Description
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
Author: Kuehn
Publisher:
ISBN: 9781584268246
Category :
Languages : en
Pages :
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Book Description
Author: Tom Freeman
Publisher: Wiley
ISBN: 9780470136324
Category : Science
Languages : en
Pages : 0
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Book Description
This easy-to-use, easy-to-learn-from laboratory manual for environmental geology employs an interactive question-and-answer format that engages the student right from the start of each exercise. Tom Freeman, an award-winning teacher with 30 years experience, takes a developmental approach to learning that emphasizes principles over rote memorization. His writing style is clear and inviting, and he includes scores of helpful hints to coach students as they tackle problems.
Author: Mary Mayesky
Publisher: Cengage Learning
ISBN: 9781305496774
Category : Education
Languages : en
Pages : 624
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Book Description
CREATIVE ACTIVITIES AND CURRICULUM FOR YOUNG CHILDREN, 11th Edition, is filled with fun, creative, and easy-to implement activities for young children. You'll be encouraged to exercise your own creativity as well as learn how to help young children do the same. Hundreds of activities, up-to-date research, recipes, finger plays, information on how to select children's books, and more make this book an invaluable resource for you and others planning to work creatively with children across the curriculum. This is a book you'll want to use throughout your professional career.
