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A Professional Text To Bakery And Confectionary
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Book Synopsis A Professional Text To Bakery And Confectionary by : John Kingslee
Download or read book A Professional Text To Bakery And Confectionary written by John Kingslee and published by New Age International. This book was released on 2006 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.
Book Synopsis TEXTBOOK OF BAKERY AND CONFECTIONERY by : SIVALINGAM, YOGAMBAL
Download or read book TEXTBOOK OF BAKERY AND CONFECTIONERY written by SIVALINGAM, YOGAMBAL and published by PHI Learning Pvt. Ltd.. This book was released on 2023-04-01 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its third edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast–made products — bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. The book, in its New Edition, has been further improved and enhanced by adding eggless recipes. Also, it includes a large number of colour photographs of the finished products and ingredients to provide the readers with clear knowledge and understanding about them. The book is mainly intended as a text for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. KEY FEATURES i) Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. ii) Gives a number of Review Questions at the end of each chapter. iii)Provides Short Questions and Answers and two Model Question Papers for self-assessment. What the Experts Say: This book contains all the basic information related to raw materials/ingredients, types of bakery products, recipes, etc. I am sure that this book will serve as a good text for the students of Hotel Management and Home Science. —Raj Kapoor, Chief Executive, Assocom India Pvt. Ltd. With Mrs. Yogambal’s rich experience in bakery industry and education, I strongly feel that this book will help the students in gaining in-depth knowledge in the field and I recommend it for all the students. —M. Ponnilango, Director (Technical), Jenneys Academy of Tourism and Hotel Management Through this book, it is extremely gratifying to note that chefs and educators like Mrs. Yogambal are willing to share their years of experience, their fine-tuned recipes and methods, and also, explain the science behind making successful and delicious fine bakery products to the beginners, home bakers and professional bakers. —G. Selva Rajan, Chairman–McRennett Foods Private Limited, Chennai This book is a valuable guide to all home bakers, entrepreneurs and pastry chefs. The book contains all necessary elements of bakery science to prepare students for real-life profession. —Joseph Lawrence, NSDC/FICSI Certified Master Trainer
Book Synopsis The Complete Confectioner, Pastry-cook, and Baker by :
Download or read book The Complete Confectioner, Pastry-cook, and Baker written by and published by . This book was released on 1864 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Professional Boulanger written by and published by . This book was released on 2024 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Patisserie written by Leonard J. Hanneman and published by Routledge. This book was released on 2006 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: For professional patissiers and NVQ students on catering courses. Now updated in paperback, this revised edition of the classic text is now even more affordable, practical and enjoyable. Complete with the seventy-three original, beautiful colour photographs, each showing clearly how the finished product should be presented with a wide range of diagrams to demonstrate the more complex processes. New material includes new dishes and more information on fruits, and on using eggs in patisserie.
Book Synopsis Professional Baking by : Wayne Gisslen
Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2012-01-17 with total page 813 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gisslen's 6th 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 text 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.
Book Synopsis Bakery & Confectionery Technology by : Khalid Bashir
Download or read book Bakery & Confectionery Technology written by Khalid Bashir and published by New India Publishing Agency. This book was released on 2022-11-17 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book “Bakery and Confectionery Technology” gives a concise explanation of the principles, science, methods and processes involved in the development of various bakery products. The book aims to introduce students and professionals to basic as well as advanced topics on baking science and technology. The book covers wealth of information regarding the status of bakery industry, quality parameters of bakery and confectionery ingredients, chemistry of dough development, technology for manufacture of yeast-made products-bread, cakes, biscuits, desserts and pizza. This book provides information with respect to the standards and regulations of Bakery and Confectionery Products and also discusses the use of modern technological machineries for bakery production, icings and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and allied fields. Besides, the book can serve as a guide for home and industrial bakers as well as those engaged in the profession. The book will also be beneficial for technical professional working in flour milling and bakery industry which is one of the largest organized sectors in the Indian food industry.
Book Synopsis Professional Baking by : Wayne Gisslen
Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author :The Culinary Institute of America (CIA) Publisher :John Wiley & Sons ISBN 13 :0470258683 Total Pages :109 pages Book Rating :4.4/5 (72 download)
Book Synopsis Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e by : The Culinary Institute of America (CIA)
Download or read book Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2009-04-27 with total page 109 pages. Available in PDF, EPUB and Kindle. Book excerpt: A valuable resource for creating professional baked goods and desserts The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
Book Synopsis Handbook of Bakery and Confectionery by : S.M.D. Mathuravalli
Download or read book Handbook of Bakery and Confectionery written by S.M.D. Mathuravalli and published by CRC Press. This book was released on 2021-11-18 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Download or read book Pastry Love written by Joanne Chang and published by Houghton Mifflin. This book was released on 2019 with total page 471 pages. Available in PDF, EPUB and Kindle. Book excerpt: A must-have baking bible from the James Beard award-winning baker and owner of the beloved Flour bakeries in Boston. Chang is best known for her bakery and sticky buns, but this is her most personal and comprehensive book yet.
Book Synopsis The Professional Pastry Chef by : Bo Friberg
Download or read book The Professional Pastry Chef written by Bo Friberg and published by John Wiley & Sons. This book was released on 2002-03-05 with total page 1067 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
Book Synopsis Inside the Jewish Bakery by : Stanley Ginsberg
Download or read book Inside the Jewish Bakery written by Stanley Ginsberg and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Ginsberg chronicles the history and traditions of Ashkenazic Jewry in Eastern Europe and America, and recreates the breads, pastries, and cakes that once filled the shelves of neighborhood bakeries.
Book Synopsis Professional Baking, Student Workbook by : Wayne Gisslen
Download or read book Professional Baking, Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2004-05-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Cook's Illustrated Baking Book by : Cook's Illustrated
Download or read book Cook's Illustrated Baking Book written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2013-10-01 with total page 2639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The Cook’s Illustrated Baking Book has it all—definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
Book Synopsis Baking Artisan Pastries and Breads by : Ciril Hitz
Download or read book Baking Artisan Pastries and Breads written by Ciril Hitz and published by Quarry Books. This book was released on 2011-02-09 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. A short (20-30 minute) DVD accompanies the book, adding an invaluable level of instruction.
Book Synopsis The Complete Confectioner, Pastry-Cook, and Baker by : Hardpress
Download or read book The Complete Confectioner, Pastry-Cook, and Baker written by Hardpress and published by Hardpress Publishing. This book was released on 2012-08-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
