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Author : Robert Wells (Confectioner)
Publisher :
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.A/5 ( download)
Download or read book Pastrycook and Confectioner's Guide written by Robert Wells (Confectioner) and published by . This book was released on 1889 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : George READ (Confectioner.)
Publisher :
ISBN 13 :
Total Pages : 118 pages
Book Rating : 4.0/5 (2 download)
Download or read book The Confectioner's and Pastry-Cook's Guide ... Sixth Edition, Revised, Improved, and Corrected written by George READ (Confectioner.) and published by . This book was released on 1854 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Glenn Rinsky
Publisher : John Wiley & Sons
ISBN 13 : 0470009551
Total Pages : 386 pages
Book Rating : 4.4/5 (7 download)
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.
Author : Robert Wells
Publisher :
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.3/5 (91 download)
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:
Author : Robert Wells
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.:/5 (856 download)
Download or read book The Pastrycook & Confectioner's Guide written by Robert Wells and published by . This book was released on 1899 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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)
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.
Author : Frederick T. Vine
Publisher : Nabu Press
ISBN 13 : 9781295459445
Total Pages : 232 pages
Book Rating : 4.4/5 (594 download)
Download or read book Practical Pastry written by Frederick T. Vine and published by Nabu Press. This book was released on 2014-01 with total page 232 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: ++++ Practical Pastry: A Handbook For Pastrybakers, Cooks And Confectioners 3 Frederick T. Vine Office of the "Baker and Confectioner," 1907 Cooking; Health & Healing; Low Fat; Cooking / General; Cooking / Health & Healing / Low Fat; Pastry
Author : George Read
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.0/5 (22 download)
Download or read book The Confectioner's and Pastry-cook's Guide; Or, Confectionery Made Easy written by George Read and published by . This book was released on 1857 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ewald Notter
Publisher : John Wiley & Sons
ISBN 13 : 0470398922
Total Pages : 374 pages
Book Rating : 4.4/5 (73 download)
Download or read book The Art of the Confectioner written by Ewald Notter and published by John Wiley & Sons. This book was released on 2012-04-17 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
Author : Frederick T. Vine
Publisher :
ISBN 13 :
Total Pages : 236 pages
Book Rating : 4.A/5 ( download)
Download or read book Practical Pastry written by Frederick T. Vine and published by . This book was released on 1894 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eleanor Parkinson
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449434967
Total Pages : 163 pages
Book Rating : 4.4/5 (494 download)
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.
Author : Mitch Stamm
Publisher : Fair Winds Press
ISBN 13 : 1592537111
Total Pages : 178 pages
Book Rating : 4.5/5 (925 download)
Download or read book The Pastry Chef's Apprentice written by Mitch Stamm and published by Fair Winds Press. This book was released on 2011-07 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Pierre Paul Zeiher
Publisher : Abrams
ISBN 13 :
Total Pages : 2006 pages
Book Rating : 4.8/5 (87 download)
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.
Author : Robert W. Moffatt
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (7 download)
Download or read book The Apprentices' Guide written by Robert W. Moffatt and published by . This book was released on 1869 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frederick T Vine
Publisher : Legare Street Press
ISBN 13 : 9781018184982
Total Pages : 0 pages
Book Rating : 4.1/5 (849 download)
Download or read book Practical Pastry written by Frederick T Vine and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 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 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 : Robert Wells
Publisher :
ISBN 13 : 9781230250472
Total Pages : 68 pages
Book Rating : 4.2/5 (54 download)
Download or read book Pastrycook and Confectioner's Guide written by Robert Wells and published by . This book was released on 2013-09 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Weild
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449435017
Total Pages : 206 pages
Book Rating : 4.4/5 (494 download)
Download or read book Baker's Guide written by John Weild and published by Andrews McMeel Publishing. This book was released on 2013-10-15 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker’s Guide 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.
