The Advanced Art of Baking and Pastry EPUB Reg Card
Author : Robert A. Chlebana
Publisher : Wiley
Page : pages
File Size : 48,53 MB
Release : 2017-10-09
Category : Cooking
ISBN : 9781119400721
Pâtisserie at Home: Step-by-step recipes to help you master the art of French pastry
Author : Will Torrent
Publisher : Ryland Peters & Small
Page : 366 pages
File Size : 46,4 MB
Release : 2020-03-10
Category : Cooking
ISBN : 1788793250
Book Description
Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent.
Patisserie
Author : Murielle Valette
Publisher : Robinson
Page : 378 pages
File Size : 12,5 MB
Release : 2013-10-17
Category : Cooking
ISBN : 1472110145
Book Description
This book is a tribute to French Pâtisserie. It is also a manual to learn how to successfully and easily make traditional French desserts at home. It's written for all people who love to bake and want to do it like the professionals do. From beginners to more advanced, everyone can do it. The author is a professional French pastry chef who wants to share her passion and talent for baking. In this book you will discover: An easy way to make traditional French Pâtisserie at home. Richly illustrated and simplified step by step recipes and techniques. All the secrets you've always wanted to know about French baking. Professional tips that make baking easier. The classic recipes of French Pâtisserie. How to impress your friends with your skills at baking traditional French food.
The Professional Pastry Chef
Author : Bo Friberg
Publisher : Van Nostrand Reinhold Company
Page : 1154 pages
File Size : 22,24 MB
Release : 1996
Category : Desserts
ISBN : 9780442015978
Book Description
If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
Professional Baking
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 735 pages
File Size : 19,28 MB
Release : 2004-04-06
Category : Cooking
ISBN : 0471464279
Book Description
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.
The Art of Prolog, second edition
Author : Leon S. Sterling
Publisher : MIT Press
Page : 553 pages
File Size : 14,95 MB
Release : 1994-03-10
Category : Computers
ISBN : 0262691639
Book Description
This new edition of The Art of Prolog contains a number of important changes. Most background sections at the end of each chapter have been updated to take account of important recent research results, the references have been greatly expanded, and more advanced exercises have been added which have been used successfully in teaching the course. Part II, The Prolog Language, has been modified to be compatible with the new Prolog standard, and the chapter on program development has been significantly altered: the predicates defined have been moved to more appropriate chapters, the section on efficiency has been moved to the considerably expanded chapter on cuts and negation, and a new section has been added on stepwise enhancement—a systematic way of constructing Prolog programs developed by Leon Sterling. All but one of the chapters in Part III, Advanced Prolog Programming Techniques, have been substantially changed, with some major rearrangements. A new chapter on interpreters describes a rule language and interpreter for expert systems, which better illustrates how Prolog should be used to construct expert systems. The chapter on program transformation is completely new and the chapter on logic grammars adds new material for recognizing simple languages, showing how grammars apply to more computer science examples.
On Baking
Author : Sarah R. Labensky
Publisher :
Page : 864 pages
File Size : 45,26 MB
Release : 2013-07-23
Category : Baking
ISBN : 9781292020082
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.
Dessert Person
Author : Claire Saffitz
Publisher : Clarkson Potter
Page : 369 pages
File Size : 25,19 MB
Release : 2020-10-20
Category : Cooking
ISBN : 1984826964
Book Description
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
Sophie's World
Author : Jostein Gaarder
Publisher : Farrar, Straus and Giroux
Page : 599 pages
File Size : 34,13 MB
Release : 2007-03-20
Category : Fiction
ISBN : 1466804270
Book Description
A page-turning novel that is also an exploration of the great philosophical concepts of Western thought, Jostein Gaarder's Sophie's World has fired the imagination of readers all over the world, with more than twenty million copies in print. One day fourteen-year-old Sophie Amundsen comes home from school to find in her mailbox two notes, with one question on each: "Who are you?" and "Where does the world come from?" From that irresistible beginning, Sophie becomes obsessed with questions that take her far beyond what she knows of her Norwegian village. Through those letters, she enrolls in a kind of correspondence course, covering Socrates to Sartre, with a mysterious philosopher, while receiving letters addressed to another girl. Who is Hilde? And why does her mail keep turning up? To unravel this riddle, Sophie must use the philosophy she is learning—but the truth turns out to be far more complicated than she could have imagined.
Patisserie
Author : Christophe Felder
Publisher : Rizzoli Publications
Page : 802 pages
File Size : 10,51 MB
Release : 2013-02-26
Category : Cooking
ISBN : 0847839621
Book Description
Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 233 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.
