The Professional Pastry Chef

The Professional Pastry Chef

“There's something for everyone in this updated edition of Bo Friberg's classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to ...

Author: Bo Friberg

Publisher: John Wiley & Sons

ISBN: 9780471359258

Category: Cooking

Page: 1042

View: 770

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.
Categories: Cooking

Professional Baking

Professional Baking

THE FORMULAS Nearly 700 formulas and recipes are included for the most popular breads, cakes, pastries, and desserts. ... Supplements To enhance the mastery of the material in Professional Baking, the following student and instructor ...

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9780471464273

Category: Cooking

Page: 735

View: 168

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Categories: Cooking

All Access Pack for Professional Baking 6th Edition Set

All Access Pack for Professional Baking 6th Edition Set

(20-cm) pastries, about 11 oz (325 g) each Ingredients Classic Puff Pastry (See Note) Almond Cream Canned apricot halves, drained, syrup reserved (see variations) Egg wash Egg yolks Whole egg Sugar Salt Water 1 lb 12.67 oz (6 yolks) ...

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9781118779026

Category: Cooking

Page: 312

View: 862

Categories: Cooking

Professional Baking Student Study Guide

Professional Baking  Student Study Guide

In the first part of the chapter, you will read about the development of baking from earliest times to the present. In the second section, you will learn about the many possible career paths open to trained bakers and pastry chefs, ...

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9781119148487

Category: Cooking

Page: 114

View: 618

This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
Categories: Cooking

Baking and Pastry

Baking and Pastry

William Morrow & Co., 1988. The Chocolate Bible. Christian Teubner et al. Chartwell Books, 2004. Four-Star Desserts. Emily Luchetti. HarperCollins, 1996. French Professional Pastry Series: Creams, Confections, and Finished Desserts.

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 9780470928653

Category: Cooking

Page: 1136

View: 628

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
Categories: Cooking

The Pastry Chef s Apprentice

The Pastry Chef s Apprentice

An Insider's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters Mitch Stamm ... Armed with the knowledge and guidance from professional pastry chefs, anyone with the desire and determination can create ...

Author: Mitch Stamm

Publisher: Fair Winds Press

ISBN: 9781592537112

Category: Cooking

Page: 176

View: 676

The comprehensive guides in Quarry’s Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. This handbook for making pastries and confections offers instructional content as well as narrative, lifestyleoriented insight into a chef’s kitchen. The Pastry Chef’s Apprentice will appeal to both the everyday baker and the committed food enthusiast. The conscious/conscientious food lover who wants to know everything about the real, whole ingredients in her food choices will buy this book as well.
Categories: Cooking

The Advanced Art of Baking and Pastry

The Advanced Art of Baking and Pastry

The professional image of the pastry chef is based on sturdy shoes, pants, chef jacket, apron, and hat. While different uniforms can be found in culinary schools and restaurants throughout the country, some form of each of these ...

Author: R. Andrew Chlebana

Publisher: John Wiley & Sons

ISBN: 9781118485750

Category: Cooking

Page: 496

View: 217

The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.
Categories: Cooking

Colleges in the Middle Atlantic States

Colleges in the Middle Atlantic States

The College also offers associate degrees in professional baking and pastry, professional cooking, and professional cooking and baking. In addition, students can receive a professional certificate in professional baking and in ...

Author: Peterson's

Publisher: Peterson's

ISBN: 9780768926941

Category: Education

Page: 347

View: 724

Provides information on size, curriculum, financial aid, student body, faculty, costs, and application requirements for colleges and universities in the Middle Atlantic States.
Categories: Education

The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef

This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry ...

Author: Bo Friberg

Publisher: Wiley

ISBN: 0471359262

Category: Cooking

Page: 864

View: 984

Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.
Categories: Cooking

A Jewish Baker s Pastry Secrets

A Jewish Baker s Pastry Secrets

Baking Sheets (Cookie Sheets): Heavy pans bake best. Two or more heavy aluminum baking sheets are a wise investment. Extras are useful to have on hand to freeze extra dough. Inexpensive, professional half-sheet pans (18 by 12 inches) ...

Author: George Greenstein

Publisher: Ten Speed Press

ISBN: 9781607746744

Category: Cooking

Page: 208

View: 147

This follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel. George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.
Categories: Cooking