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Author : Susanna MacIver
Publisher :
ISBN 13 :
Total Pages : 272 pages
Book Rating : 4.:/5 (321 download)
Download or read book Cookery and Pastry written by Susanna MacIver and published by . This book was released on 1789 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gordon Rock
Publisher :
ISBN 13 :
Total Pages : 57 pages
Book Rating : 4./5 ( download)
Download or read book The Professional Pastry Chef written by Gordon Rock and published by . This book was released on 2020-04-08 with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt: You don’t have to be a professional baker in order to make your own homemade pastry recipes from scratch. All you need is a willingness to learn and of course, this pastry cookbook. Throughout this pastry cookbook, you will discover how to make some of your favorite pastry recipes from scratch such as: • Classic Yeast Rolls • Blueberry Coffee Cake • Strawberry Jam Biscuits • Sweet Orange Rolls • Strawberry Graham Scones • Swedish Tea Rings • Cinnamon Rolls • Lemon and Lavender Pound Cake • and even more! So, what are you waiting for? Grab a copy of this cookbook and start making homemade pastry recipes today!
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470928654
Total Pages : 1136 pages
Book Rating : 4.4/5 (79 download)
Download or read book Baking and Pastry written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2015-02-25 with total page 1136 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Susanna MacIver
Publisher :
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.:/5 (82 download)
Download or read book Cookery and Pastry written by Susanna MacIver and published by . This book was released on 1800 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frazer
Publisher : Legare Street Press
ISBN 13 : 9781021349163
Total Pages : 0 pages
Book Rating : 4.3/5 (491 download)
Download or read book The Practice of Cookery, Pastry, and Confectionary written by Frazer and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic cookbook provides a comprehensive guide to the art of cooking, pastry-making, and confectionary. Its recipes are easy to follow and cover a wide range of dishes, from soups and stews to cakes and desserts. A must-have for anyone interested in the culinary arts. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Mrs. Frazer
Publisher :
ISBN 13 :
Total Pages : 330 pages
Book Rating : 4.0/5 (22 download)
Download or read book The Practice of Cookery, Pastry, and Confectionary written by Mrs. Frazer and published by . This book was released on 1810 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mrs. Frazer
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (731 download)
Download or read book The Practice of Cookery, Pastry, and Confectionary written by Mrs. Frazer and published by . This book was released on 1804 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bo Friberg
Publisher : John Wiley & Sons
ISBN 13 : 0471359254
Total Pages : 1067 pages
Book Rating : 4.4/5 (713 download)
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.
Author : Andrew MacLauchlan
Publisher : John Wiley & Sons
ISBN 13 :
Total Pages : 368 pages
Book Rating : 4.0/5 ( download)
Download or read book The Making of a Pastry Chef written by Andrew MacLauchlan and published by John Wiley & Sons. This book was released on 1999-09-27 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Takes an inside look at the world of a pastry chef, and features interviews, anecdotes, and recipes from some of the leading pastry professionals in the U.S.
Author : Mrs. I. Williamson
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (14 download)
Download or read book The practice of cookery and pastry adapted to the business of every-day life written by Mrs. I. Williamson and published by . This book was released on 1864 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Shirley O. Corriher
Publisher : Simon and Schuster
ISBN 13 : 1416560831
Total Pages : 546 pages
Book Rating : 4.4/5 (165 download)
Download or read book BakeWise written by Shirley O. Corriher and published by Simon and Schuster. This book was released on 2008-10-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.
Author : Joanne Chang
Publisher : Houghton Mifflin
ISBN 13 : 0544836480
Total Pages : 471 pages
Book Rating : 4.5/5 (448 download)
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.
Author : Edward Kidder
Publisher :
ISBN 13 :
Total Pages : 202 pages
Book Rating : 4.3/5 (91 download)
Download or read book Receipts of Pastry & Cookery written by Edward Kidder and published by . This book was released on 1993 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: The entrepreneurial Kidder probably dictated this book with his students in mind; surely they would already know how to prepare meats from veal to venison for baking and how hot to make the fire. The notebook contains many recipes for meat "pyes" and pasties with meat, plus recipes for puddings and cakes and meat, poultry, and fish main dishes: First Dishes, Bottome Dishes, Side Dishes, For Ye Midle, Second Course, and Plates. Many recipes have surprising starting points, such as Pidgeon Peares: . Bone your pidgeons all but one leg & put that thro' ye side out at ye vent cut off ye toes & fill them with forcd meat made of ye hart & liver & cover them with a tender forcd meat being washd over with ye batter of egges & shape them like peares then wash them over & roul them in scalded chopt spinnage... and then a Regalia of Cowcumbers, a Swan Pye, and a Calves head hasht. These recipes predate modern squeamishness about cooking with organ meats and consuming animal fat and display a sense of familiarity with and awareness of flesh that are no longer second nature to cooks. From the perspective of the twentieth century the language seems oddly direct, "take ye flesh of a foul beef suet & marrow ye same quantity, " and personalized, as in "toss up a handfull of chopt capers." Everyone wishing to delve deeper into culinary history will find these recipes, the latest addition to the Iowa Szathmary Culinary Arts Series, fascinating as artifacts of culture and society.
Author : Rebecca Rather
Publisher : Ten Speed Press
ISBN 13 : 1607741377
Total Pages : 242 pages
Book Rating : 4.6/5 (77 download)
Download or read book The Pastry Queen written by Rebecca Rather and published by Ten Speed Press. This book was released on 2011-05-25 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Best Little From-Scratch Bakery in Texas The pastry case in Rebecca Rather's bakery in Fredericksburg is packed with ultra-buttery scones, luscious cakes, cookies the size of saucers, brownies as big as bricks, and fruit pies that look as though they came straight out of Grandma's oven. Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind. A native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking. What's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers: • Apple-Smoked Bacon and Cheddar Scones • Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!) • Fourth of July Fried Pies • Peach Queen Cake with Dulce de Leche Frosting • Turbo-Charged Brownies with Praline Topping • All-Sold-Out Chicken Pot Pies • Kolaches (pillowy yeasted buns with sweet or savory fillings) • PB&J Cookies With over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case.
Author : Viola Goren
Publisher : Charlesbridge Publishing
ISBN 13 : 1936140047
Total Pages : 146 pages
Book Rating : 4.9/5 (361 download)
Download or read book Pies, Pies & More Pies! written by Viola Goren and published by Charlesbridge Publishing. This book was released on 2010-02-01 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Easy as pie! Everyone knows the saying, but most people actually feel a little scared when it comes to baking one. These mouthwatering varieties will entice anyone into the kitchen--and the instructions by a leading pastry chef will make preparation simpler than you ever would have imagined. Viola Goren, who trained at the world's most prestigious cooking schools, explains how to whip up puff pastry, dough for savory pies, and crusts for sweet ones. Then, she presents nearly 80 recipes for everything from a Cherry Tomato Pie with Basil and Mozzarella to a classic French Tarte Tatin to a decadent chocolate cheese. Each pie--Sweet Potato Pie with Thyme and Blue Cheese, Vol-au-Vent, Chicken Pot Pie, and Rustic Double-Crust Apple Tart, to name just a few--appears in delectable photographs, including many close-up shots that focus on the details of preparation.
Author : Jessup Whitehead
Publisher :
ISBN 13 :
Total Pages : 258 pages
Book Rating : 4.A/5 ( download)
Download or read book The American Pastry Cook written by Jessup Whitehead and published by . This book was released on 1894 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jacquy Pfeiffer
Publisher : Knopf
ISBN 13 : 0307959368
Total Pages : 434 pages
Book Rating : 4.3/5 (79 download)
Download or read book The Art of French Pastry written by Jacquy Pfeiffer and published by Knopf. This book was released on 2013-12-03 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
