Pastry Making And Confectionery Including The Art Of Icing And Piping Also Cakes Buns Fancy Biscuits Sweetmeats Etc

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Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc.

Author : Charles Herman Senn
Publisher : Read Books Ltd
ISBN 13 : 152878460X
Total Pages : 213 pages
Book Rating : 4.5/5 (287 download)

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Book Synopsis Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc. by : Charles Herman Senn

Download or read book Pastry-Making and Confectionery - Including the Art of Icing and Piping, also Cakes, Buns, Fancy Biscuits, Sweetmeats, etc. written by Charles Herman Senn and published by Read Books Ltd. This book was released on 2018-03-15 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a vintage cook book focusing on creating a plethora of impressive and delicious sweets and desserts, with supplementary sections on pastry making. From cakes and buns to fancy biscuits, Sweetmeats, and beyond, this profusely-illustrated collection of recipes will appeal to those looking to impress dinner guests or simply expand their confectionery repertoire. Perfect for inclusion in culinary collections. Charles Herman Senn (1862 – 1934) was a German writer of cookery books. He wrote profusely on the subject, producing cook books for all manner of people and situations, but was particularly well-known for his vegetarian and confectionery recipes. Other notable works by this author include: “Breakfast and Supper Dishes” (1898), “A book of Salads: The Art of Salad Dressing” (1922), and “British Red Cross Society Cookery Manual” (1915). Contents include: “Hot Sweets”, “Cold Sweets”, “Ices and How to Make Them”, “Gateaux and Pastry”, “Auxiliary Recipes”, “Sweet Sauces, Hot and Cold”, etc. The Vintage Cookery Books series hopes to bring old wisdom and classic techniques back to life, as we have so much to learn from 'the old ways' of cooking. Not only can these books provide a fascinating window into past societies, cultures and every-day life, but they also let us actively delve into our own history – with a taste of what, how and when, people ate, drank, and socialised.

A Bibliography of Cookery Books Published in Britain, 1875-1914

Author : Elizabeth Driver
Publisher : Burns & Oates
ISBN 13 :
Total Pages : 764 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis A Bibliography of Cookery Books Published in Britain, 1875-1914 by : Elizabeth Driver

Download or read book A Bibliography of Cookery Books Published in Britain, 1875-1914 written by Elizabeth Driver and published by Burns & Oates. This book was released on 1989 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Art of Pastry Making

Author : Emile Hérisse
Publisher :
ISBN 13 :
Total Pages : 184 pages
Book Rating : 4.A/5 ( download)

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Book Synopsis The Art of Pastry Making by : Emile Hérisse

Download or read book The Art of Pastry Making written by Emile Hérisse and published by . This book was released on 1893 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Art of Pastry Making

Author : Emile Hérisse
Publisher : Nabu Press
ISBN 13 : 9781295680894
Total Pages : 182 pages
Book Rating : 4.6/5 (88 download)

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Book Synopsis The Art of Pastry Making by : Emile Hérisse

Download or read book The Art of Pastry Making written by Emile Hérisse and published by Nabu Press. This book was released on 2014-02 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Art Of Pastry Making: According To The French And English Methods, Including Cakes, Sweetmeats And Fancy Biscuit Baking, And All Kinds Of Confectionery, Plain And Ornamantal: A Concise Practical Guide Prepared For The Use Of Confectioners, Pastrycooks, And Private Families Emile HErisse Ward, Lock, Bowden, 1893 Cooking; Courses & Dishes; Cookies; Baked products; Confectionery; Cookies; Cooking / Courses & Dishes / Cookies; Pastry

The Art of Pastry Making According to the French and English Methods Including Cakes, Sweetmeats and Fancy Biscuit Baking and All Kinds of Confectionery, Plain and Ornamental

Download The Art of Pastry Making According to the French and English Methods Including Cakes, Sweetmeats and Fancy Biscuit Baking and All Kinds of Confectionery, Plain and Ornamental PDF Online Free

Author : Emile Hérissé
Publisher :
ISBN 13 :
Total Pages : 151 pages
Book Rating : 4.:/5 (671 download)

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Book Synopsis The Art of Pastry Making According to the French and English Methods Including Cakes, Sweetmeats and Fancy Biscuit Baking and All Kinds of Confectionery, Plain and Ornamental by : Emile Hérissé

Download or read book The Art of Pastry Making According to the French and English Methods Including Cakes, Sweetmeats and Fancy Biscuit Baking and All Kinds of Confectionery, Plain and Ornamental written by Emile Hérissé and published by . This book was released on 1895 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Art of Pastry Making

Author : Emile Herisse
Publisher : Andesite Press
ISBN 13 : 9781376279115
Total Pages : 182 pages
Book Rating : 4.2/5 (791 download)

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Book Synopsis The Art of Pastry Making by : Emile Herisse

Download or read book The Art of Pastry Making written by Emile Herisse and published by Andesite Press. This book was released on 2017-08-24 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.

The Art Of Pastry Making

Author : Emile Hérisse
Publisher : Legare Street Press
ISBN 13 : 9781019401712
Total Pages : 0 pages
Book Rating : 4.4/5 (17 download)

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Book Synopsis The Art Of Pastry Making by : Emile Hérisse

Download or read book The Art Of Pastry Making written by Emile Hérisse 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 guide to pastry making offers professional tips and techniques for creating a wide range of sweet and savory delights. Hérisse's clear and concise instructions cover everything from basic baking principles to more advanced decorative techniques. With hundreds of mouthwatering recipes and beautiful illustrations, this book is a must-have for pastry chefs, home bakers, and anyone with a sweet tooth. 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.

Food Industries Manual

Author :
Publisher :
ISBN 13 :
Total Pages : 412 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Food Industries Manual by :

Download or read book Food Industries Manual written by and published by . This book was released on 1931 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Complete Confectioner, Pastry-cook, and Baker

Author : Eleanor Parkinson
Publisher :
ISBN 13 :
Total Pages : 174 pages
Book Rating : 4.A/5 ( download)

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Book Synopsis The Complete Confectioner, Pastry-cook, and Baker by : Eleanor Parkinson

Download or read book The Complete Confectioner, Pastry-cook, and Baker written by Eleanor Parkinson and published by . This book was released on 1844 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Complete Confectioner, Pastry-Cook, and Baker

Author : Eleanor Parkinson
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449434967
Total Pages : 163 pages
Book Rating : 4.4/5 (494 download)

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Book Synopsis The Complete Confectioner, Pastry-Cook, and Baker by : Eleanor Parkinson

Download or read book The Complete Confectioner, Pastry-Cook, and Baker written by Eleanor Parkinson and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George Parkinson opened a confectionery shop in Philadelphia in 1818 that became a renowned business with an outstanding reputation. Along with their son James, they were among America’s most prominent confectioners. Their ice creams were particularly famous, and few nineteenth century American cookbooks failed to include several recipes for “Philadelphia Ice Cream.” In writing her cookbook, Eleanor clearly states that, after studying both French and English works, she chose Read’s Confectioner, a London publication, as the basis for her cookbook. However, she made many alterations based on her own experience with the “oldest, most extensive and successful confectionery establishment in the country,” and she added recipes that utilized American ingredients. The book contains “directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c." Plus over fifty different recipes for ice cream. This edition of The Complete Confectioner was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

The Pastrycook & Confectioner's Guide

Author : Robert Wells
Publisher :
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis The Pastrycook & Confectioner's Guide by : Robert Wells

Download or read book The Pastrycook & Confectioner's Guide written by Robert Wells and published by . This book was released on 1892 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Professional Pastry Chef

Author : Bo Friberg
Publisher : John Wiley & Sons
ISBN 13 : 0471359254
Total Pages : 1067 pages
Book Rating : 4.4/5 (713 download)

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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.

The Art of the Dessert

Author : Ann Amernick
Publisher : John Wiley & Sons
ISBN 13 : 0471443816
Total Pages : 387 pages
Book Rating : 4.4/5 (714 download)

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Book Synopsis The Art of the Dessert by : Ann Amernick

Download or read book The Art of the Dessert written by Ann Amernick and published by John Wiley & Sons. This book was released on 2007-04-16 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for artfully distinctive desserts—the summation of her long and distinguished career as a baker. Amer-nick's creations often recall familiar foods and flavors—a cheese danish, for example, or a Reese's Peanut Butter Cup—but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelée. Spanning the whole range of dessert possibilities—cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches—The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Soufflé Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving. Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.

The Complete Confectioner, Pastry-cook, and Baker

Author :
Publisher :
ISBN 13 :
Total Pages : 166 pages
Book Rating : 4.:/5 (334 download)

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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:

Sweet Envy

Author : Alistair Wise
Publisher : Allen & Unwin
ISBN 13 : 1743436351
Total Pages : 256 pages
Book Rating : 4.7/5 (434 download)

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Book Synopsis Sweet Envy by : Alistair Wise

Download or read book Sweet Envy written by Alistair Wise and published by Allen & Unwin. This book was released on 2014-10-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena. The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy: from pork & harissa sausage rolls and sticky pecan buns, to the perfect croissant, or a seriously haute-couture cake with lashings of buttery icing. Within these pages are over one hundred fabulous recipes for pastries, both savoury and sweet, desserts, tarts, old-fashioned sweets, biscuits, cupcakes, gorgeous celebration cakes and ice cream to drool over (you'll want to lick the page, seriously). The authors have worked in some of the most prestigious pastry kitchens and restaurants in the world, so these recipes are packed with the ancient wisdoms of professional pastry-chef experience. As well as this, their hilarious anecdotes and wry observations of community life among Hobart's farmers, foodies and friends, provide a refreshing and somewhat anarchic sense of humour not usually associated with the sweet art of baking.

The Pastry Chef's Apprentice

Author : Mitch Stamm
Publisher : Quarry Books
ISBN 13 : 1610580273
Total Pages : 176 pages
Book Rating : 4.6/5 (15 download)

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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 176 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

Patisseries

Author : James MacDougall
Publisher : Formac Publishing Company
ISBN 13 : 0887806783
Total Pages : 98 pages
Book Rating : 4.8/5 (878 download)

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Book Synopsis Patisseries by : James MacDougall

Download or read book Patisseries written by James MacDougall and published by Formac Publishing Company. This book was released on 2005-10-25 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: To-die-for recipes from the best bakeries, patisseries and chocolatiers in Canada Everyone loves a sweet treat, either as dessert or as accompaniment to tea or coffee. All across Canada, in distinctive local patisseries, chocolatiers and cafés one can find unique pastries, cakes, tortes and tarts, usually the work of an accomplished pastry chef. This book brings together their artistry, presenting recipes for home cooks along with colour photographs of the desserts and the establishments. From Julien's Bakery in Halifax, there is a recipe for Tiramisu the chef at Kinki's (Ottawa) shares Ginger Lemon Tart. Chocolate lovers will fall for Chocolate Obsession with Raspberry Coulis from Sweet Obsessions in Vancouver and Chocolate Truffle Cake from Herald Street Café in Victoria. Cashew Tarts with White Chocolate Truffle Cream from Dufflet Pastries (Toronto) are almost too good to be true. The selection includes a wide range of baked delights, including some homestyle basics, such as gingerbread and date squares, as well as some innovative, gourmet treats, all set out in easy-to-follow recipes.