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)
Publisher: John Wiley & Sons
ISBN: 0470928654
Size: 46.78 MB
Format: PDF, Kindle
View: 2853
Get Books

Baking And Pastry

Baking And Pastry Mastering The Art And Craft 3rd Edition by The Culinary Institute of America (CIA), Baking And Pastry Books available in PDF, EPUB, Mobi Format. Download Baking And Pastry books, 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


Baking and Pastry
Language: en
Pages: 1136
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2015-02-25 - Publisher: John Wiley & Sons
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
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft
Language: en
Pages: 128
Authors: The Culinary Institute of America (CIA)
Categories: Business & Economics
Type: BOOK - Published: 2015-04-13 - Publisher: John Wiley & Sons
This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. 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
Elements of desserts
Language: en
Pages: 544
Authors: Francisco J. Migoya
Categories: Business & Economics
Type: BOOK - Published: 2014-03 - Publisher:
Books about Elements of desserts
Macarons
Language: de
Pages: 264
Authors: Pierre Hermé
Categories: Business & Economics
Type: BOOK - Published: 2015-10-12 - Publisher:
Books about Macarons
Geständnisse eines Küchenchefs
Language: de
Pages: 352
Authors: Anthony Bourdain
Categories: Biography & Autobiography
Type: BOOK - Published: 2013-02-28 - Publisher: Karl Blessing Verlag
Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Ein unvergesslicher Blick hinter die Küchentür und eine abenteuerliche Reise in
Ulysses
Language: de
Pages: 1014
Authors: James Joyce
Categories: Biography & Autobiography
Type: BOOK - Published: 1986 - Publisher:
Mit den Mitteln moderner Tiefenpsycholgie gestaltete Erlebnisse, Handlungen, Gespräche, Gedanken und Träume eines Durchschnittsmenschen während eines Tages in Dublin. SW: Psychologischer Roman.
Salz. Fett. Säure. Hitze
Language: de
Pages: 472
Authors: Samin Nosrat
Categories: Cooking
Type: BOOK - Published: 2018-08-29 - Publisher: Antje Kunstmann
Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die
On Food and Cooking
Language: en
Pages: 1008
Authors: Harold Mcgee
Categories: Cooking
Type: BOOK - Published: 2013-11-26 - Publisher:
Books about On Food and Cooking
Tortenzeit
Language: de
Pages: 288
Authors: Tessa Huff
Categories: Cooking
Type: BOOK - Published: 2016-10-31 - Publisher: Südwest Verlag
Schicht für Schicht ein Traum Haben Sie genug von schlichten Kuchen und möchten neue cremige Höhen der Backkunst erklimmen? Dann ist „Tortenzeit“ genau das Richtige für Sie. Tessa Huff hat für alle, denen ein Kuchen nicht groß genug sein kann, 150 traumhafte Rezepte zusammengestellt: Dabei verwandelt sie nicht nur Klassiker
Thai food
Language: en
Pages: 672
Authors: David Thompson
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher:
Books about Thai food