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Author: Francisco J. Migoya
Publisher: John Wiley & Sons
ISBN: 047089198X
Category : Cooking
Languages : en
Pages : 544
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Book Description
The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
Author: Francisco J. Migoya
Publisher: John Wiley & Sons
ISBN: 047089198X
Category : Cooking
Languages : en
Pages : 544
Get Book Here
Book Description
The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.
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: Elisabeth Prueitt
Publisher: Chronicle Books
ISBN: 1452136106
Category : Cooking
Languages : en
Pages : 225
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Book Description
An utterly fresh, inspiring, and invaluable cookbook: Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights. "One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first. Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert. Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how. Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook. Makes a delectable gift for any dessert lover or aspiring pastry chef. Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.
Author: Richard Bertinet
Publisher: Chronicle Books
ISBN: 1452129789
Category : Cooking
Languages : en
Pages : 223
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Book Description
“Beautiful and instructive, this is the book to tempt you to reach for the flour and butter and gorge yourself silly”—from the James Beard Award–winner (Fork). Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker’s pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes. “A no-nonsense collection of pastry recipes from a career baker, enhanced by terrific step-by-step photography. Bertinet has an amazing ability to get complex ideas across, clearly and simply.” —Financial Times “It’s the kind of introduction to pastry that I wish someone had given me long ago, so I might have avoided all the tart- and pie-crust disasters that have plagued my kitchen over the years.” —Saveur “Richard’s cookery school in Bath is one of the places to learn baking, but if you can’t get there, this book is the next best thing to sharpen up your pastry skills.” —BBC Good Food “Delicious . . . Proving that everyone can cook pastry.” —Homes & Gardens “Since the text runs the gamut from simple how-tos to complex recipes, novice bakers and veterans who know the way around a tart pan will both find a treasure trove of flaky, scrumptious possibilities from a master chef and wise teacher.” —Shelf Awareness for Readers
Author: Michael Zebrowski
Publisher: Hachette Digital
ISBN: 9780933477636
Category : Baking
Languages : en
Pages : 0
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Book Description
"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--
Author: Betty Hung
Publisher: Page Street Publishing
ISBN: 162414652X
Category : Cooking
Languages : en
Pages : 405
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Book Description
French Pastry is as Easy as Un, Deux, Trois French baking is now more approachable than ever with Beaucoup Bakery co-owner and Yummy Workshop founder Betty Hung’s beginner-friendly, easy-to-follow recipes. Start with basics like pastry cream and pâté sucrée, then work your way up to indulgent all-time favorites such as Lemon Madeleines, Crème Brûlée, Éclairs, Lady Fingers and Chocolate Torte. You’ll learn how to simplify recipes without sacrificing taste—like using ready-made puff pastry—or, if you prefer, how to whip up these sweet treats from scratch. Whether you’re new to baking or looking to expand your skills, with French Pastry 101 you’re only a recipe away from delighting your family and friends with incredible French desserts.
Author: Sarah R. Labensky
Publisher:
ISBN: 9781292020082
Category : Baking
Languages : en
Pages : 864
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Book Description
For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the hows and whys, starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value.
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: Bernard Clayton
Publisher: Touchstone
ISBN: 9780671530747
Category : Cooking
Languages : en
Pages : 416
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Book Description
An extensive collection of international pastry recipes, with complete instructions for various appetizers, entrees, and desserts, and drawings to illustrate pastry shapes and techniques
Author: Julie Jones
Publisher: Kyle Books
ISBN: 0857838768
Category : Cooking
Languages : en
Pages : 498
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Book Description
'If you think that Julie Jones's beautiful creations are beyond you, think again. This is as clear and approachable a cookbook as you could wish for. Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts. It's worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring.' Diana Henry 'Julie Jones has a way with dough' Martha Stewart Magazine 'This really is a bible for baking' BBC Good Food Magazine A masterclass in preparing, baking and decorating pastry, from delicate tarts to comforting pies. Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavour and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes. A comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include loved classics such as Shortcrust and Hot Water, as well as a versatile Vegan and Gluten-free, that can be swapped in or out of recipes with a helpful Alternative Pastry Key. Chapters include Fruit, Cream & Cheese, Nuts, Vegetables, Meat & Fish and Crunch & Crumb, featuring more than 50 sweet and savoury recipes ranging from a crowd-pleasing Vegetable Patch(work) Tart to stunning Vanilla Slices. Dive in and be inspired by Julie's delicate decorations and full-on flavours - these bakes are fun and achievable, with swaps and creativity encouraged.
