Advanced Bread and Pastry

Author: Michel Suas

Publisher: Cengage Learning

ISBN: 141801169X

Category: Business & Economics

Page: 1056

View: 1195

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
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Baking Artisan Pastries and Breads

Sweet and Savory Baking for Breakfast, Brunch, and Beyond

Author: Ciril Hitz

Publisher: Quarry Books

ISBN: 1616735538

Category: Cooking

Page: 176

View: 8855

Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker.
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Flour Water Salt Yeast

The Fundamentals of Artisan Bread and Pizza

Author: Ken Forkish

Publisher: Ten Speed Press

ISBN: 1607742748

Category: Cooking

Page: 272

View: 8187

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.
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Professional Baking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 0471464279

Category: Cooking

Page: 736

View: 9833

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.
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Baking Artisan Bread with Natural Starters

Author: Mark Friend

Publisher: Andrews McMeel Publishing

ISBN: 144949871X

Category: Cooking

Page: 144

View: 3023

For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Farm to Market Bread. Now readers can learn to bake their own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.
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Bakery Products Science and Technology

Author: Weibiao Zhou,Y. H. Hui

Publisher: John Wiley & Sons

ISBN: 1118792076

Category: Technology & Engineering

Page: 776

View: 5650

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
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Bread

A Baker's Book of Techniques and Recipes

Author: Jeffrey Hamelman

Publisher: John Wiley & Sons

ISBN: 9781118132715

Category: Cooking

Page: 478

View: 1459

A guide to the art of breadmaking explains complex techniques while offering recipes for such breads as sourdoughs, brioche, flat breads, and French breads.
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The Science of Bakery Products

Author: W. P. Edwards

Publisher: Royal Society of Chemistry

ISBN: 0854044868

Category: Technology & Engineering

Page: 259

View: 5104

From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.
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Artisan Breads at Home

Author: Eric Kastel,Cathy Charles,Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 0470182601

Category: Cooking

Page: 352

View: 5095

Covers the basics of artisan bread-making as well as advanced techniques--from lean-dough breads and rolls to flat breads and enriched doughs--in a guide that includes tips, troubleshooting answers and 168 full-color photos.
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The Tivoli Road Baker

Author: Michael James,Pippa James

Publisher: Hardie Grant

ISBN: 9781743793206

Category: Cooking

Page: 288

View: 7101

In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savory favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. This is a beautiful book that shares some of the X-factor that makes its namesake so successful.
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