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I Can Be A Pastry Chef
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Download or read book Little Professionals written by and published by Tra Publishing. This book was released on 2022-03-01 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kids discover the joy, creativity, and excitement of grown-up jobs in Mayumi Oono’s series of interactive board books, each with a unique selection of craft supplies. Little kids are fascinated by the world of grown-up work. Created by the talented Japanese illustrator Mayumi Oono, the Little Professionals series takes pretend play at grown-up careers in a fun and original direction, with special interactive features included with each book. I Am a Little Pastry Chef offers the budding baker a buffet of delectable cookies, towering cakes, and scrumptious custards, along with an envelope full of stickers shaped like cakes, cherries, strawberries and all sorts of delicious decoration. The mix of craft supplies, creativity, and imagination make the perfect recipe for tomorrow’s grown-up dessert designer.
Book Synopsis The Fundamental Techniques of Classic Pastry Arts by : French Culinary Institute
Download or read book The Fundamental Techniques of Classic Pastry Arts written by French Culinary Institute and published by Abrams. This book was released on 2021-06-22 with total page 1605 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own."
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 The Pastry's Chef's Little Black Book by : Michael Zebrowski
Download or read book The Pastry's Chef's Little Black Book written by Michael Zebrowski and published by Hachette Digital. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--
Book Synopsis The Pastry Chef by : William J. Sultan
Download or read book The Pastry Chef written by William J. Sultan and published by Avi Publishing Company. This book was released on 1983 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Diabetic Pastry Chef written by and published by Pelican Publishing. This book was released on with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Last Course by : Claudia Fleming
Download or read book The Last Course written by Claudia Fleming and published by Random House. This book was released on 2019-11-12 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle
Book Synopsis The Making of a Pastry Chef by : Andrew MacLauchlan
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.
Book Synopsis French Pastry Made Simple by : Molly Wilkinson
Download or read book French Pastry Made Simple written by Molly Wilkinson and published by Page Street Publishing. This book was released on 2021-06-22 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A No-Fuss Guide to the Delicious Art of Pâtisserie Unleash your inner pastry chef with Molly Wilkinson’s approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations. Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you’re on your way to making dozens of iconic French treats. You’ll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman’s Chocolate Mousse, Profiteroles and Classic Mille-Feuilles, learn to assemble exquisite showstoppers such as Croquembouche and Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry.
Book Synopsis The Pastry Chef's Apprentice by : Mitch Stamm
Download or read book The Pastry Chef's Apprentice written by Mitch Stamm and published by Quarry Books. This book was released on 2011-07-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas, Germany/USA En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler, Switzerland: Author and Consultant
Download or read book On Baking written by Sarah R. Labensky and published by . This book was released on 2013-07-23 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Pastry Chef Handbook by : Pierre Paul Zeiher
Download or read book The Pastry Chef Handbook written by Pierre Paul Zeiher and published by Abrams. This book was released on 2022-11-29 with total page 2006 pages. Available in PDF, EPUB and Kindle. Book excerpt: All the information, guidance, and recipes you need to become a pastry professional—in a single book! Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.
Book Synopsis Baking and Pastry by : The Culinary Institute of America (CIA)
Download or read book Baking and Pastry written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2009-05-04 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Book Synopsis The Pastry Chef's Guide by : Ravneet Gill
Download or read book The Pastry Chef's Guide written by Ravneet Gill and published by Rizzoli Publications. This book was released on 2020-09-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don't use strawberries in December.' - Ravneet Gill. This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet's very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Filled with her signature flair and razor-sharp wit, this is the pastry reference book for a new generation of aspiring bakers. 'Desserts are fundamental, and for this reason there should be a little room for a pastry chef to flap their wings like a butterfly, a little leeway for culinary cheekiness. Rav has this in spades.' - Fergus Henderson, St.JOHN, London 'Come for the cakes...stay for the sass.' - The Sunday Times 'Seriously good, and useful and beautiful little book.' - Felicity Cloake, Food Writer 'Everything we love in the world of food right now.' - The Observer Food Monthly 50 '100 Most Influential Women in Hospitality.' - CODE Quarterly
Book Synopsis The Pastry Chef's Companion by : Glenn Rinsky
Download or read book The Pastry Chef's Companion written by Glenn Rinsky and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
Book Synopsis Career as a Baker by : Institute for Career Research
Download or read book Career as a Baker written by Institute for Career Research and published by . This book was released on 2020-04-15 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: DO YOU MARVEL AT THE COMPLEXITIES of good bread and enjoy getting your hands on a ball of dough? Do you look forward to birthdays so you can whip up the perfect theme cake? Do you try to recreate the winning treats you see on your favorite baking shows? If baking is your passion, a career in baking and pastry arts might be a good fit.Bakers and pastry chefs are the culinary professionals who specialize in making baked goods and desserts. Both are skilled bakers, but there is a difference. Bakers follow recipes to produce breads, pastries, pies, cakes, cookies, and other baked goods. They typically work in either small retail bakeries or in industrial facilities that turn out large quantities of standardized products that end up on supermarket shelves. Pastry chefs are highly skilled professionals that specialize in dessert items and other sweet treats that may or may not come out of an oven. They might follow an established recipe or develop their own new recipes. They usually work in high-end settings, such as fine dining establishments, resorts, hotels, cruise ships, and convention centers. Pastry chefs have the opportunity to specialize in a variety of areas. For example, they could become chocolatiers, cake decorators, sugar artists, custom cakes designers, or a patissier specializing in French pastries. Pastry chefs are also trained to run a commercial kitchen after working their way up through the ranks.It is possible to launch a career as a baker with only a high school diploma and some on-the-job baking experience. Apprenticeships are common. There are also relatively short training programs available from community colleges and vocational schools.Pastry chefs need formal training in the pastry arts. Employers expect to see some kind of postsecondary training. There are a variety of certificate and degree programs available, but most pastry chefs get their training from culinary institutes with pastry arts programs. These programs usually include internships under the tutelage of master pastry chefs. This is an excellent opportunity for students to hone their skills and learn how a commercial kitchen operates.Trained bakers and pastry chefs will find there are many different employment opportunities to pursue. The traditional local bakery is thriving due to the growing demand for specialty baked goods, but that is just one of many places bakers can work. Specialty shops, cafes, coffee shops, hotels, grocery stores, wholesale club stores, and commercial bakeries also hire bakers. Pastry chefs likewise can find work in a wide variety of environments, from world famous kitchens to upscale catering firms. Because baking and pastry art skills are universal, both bakers and pastry chefs can ply their craft anywhere in the world.A career in baking or pastry arts has a lot to offer, but the decision should be carefully considered. It takes more than loving the smell of freshly baked bread or a tasty treat after dinner. The day starts early, and long hours are common. The work is physically demanding, too. Bakers and pastry chefs spend most of their time on their feet and there are heavy bags of ingredients to lift and carry. At the end of the day, the pay for many will be modest, but for those with a passion for baking, the satisfaction of creating something wonderful that people will enjoy outweighs any minuses.
Book Synopsis Creating a Sweet World of White House Desserts by : Roland Mesnier
Download or read book Creating a Sweet World of White House Desserts written by Roland Mesnier and published by . This book was released on 2019-10 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
