The Art Of Dessert

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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 Art of Dessert

Author : Loretta Barra
Publisher : Quail Hill Publishing
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4./5 ( download)

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Book Synopsis The Art of Dessert by : Loretta Barra

Download or read book The Art of Dessert written by Loretta Barra and published by Quail Hill Publishing. This book was released on 2021-11-02 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curl up with a cup of coffee or tea and enjoy one of the delectable, mouthwatering desserts from this enchanting collection of not-too-difficult family recipes. Two sisters take you on a journey down memory lane using watercolor paintings of the desserts they’ve enjoyed over the years. Who can resist this banquet of fifty fabulous mostly Italian desserts? They include an easy tiramisu, a simple cannoli, two kinds of biscotti, along with a number of non-Italian but equally delicious tried-and-true recipes such as almond praline meringue cake, linzer torte, and even French macarons. The whimsical watercolors that go along with the recipes were created by award-winning watercolor artist, Loretta Barra. Contributing recipes and text is her sister, Joanne Pence, an award-winning USA Today bestselling author. They hope this unique and easy-to-use cookbook will become a permanent part of any cookbook collection. What readers are saying: “This is not your typical cookbook - the wonderful illustrations add a sense of whimsy and fun - much more enjoyable I think, than the standard photographs of food found in many cookbooks. Best of all, the recipes look delicious!” “What a fun, beautifully designed cookbook! I'm a sucker for dessert cookbooks and this one 'takes the cake.'” “I too am Italian and grew up in San Francisco. My grandmother was an amazing cook but I regret that we didn't write down her recipes. I'm so grateful you pulled your family's delicious recipes together for all of us to enjoy! Also, I loved the illustrations!!! Brava!” “Wow! What a find! Great recipes for fantastic desserts. I can't decide which I like best. Illustrations are both fun and charming. A really good gift solution - which is why I am ordering 2 more copies!”

The Art of Food and Dessert Plating

Author : Chef Naeem Pathan
Publisher : Alborear (OPC) Pvt. Ltd.
ISBN 13 : 8194666082
Total Pages : 153 pages
Book Rating : 4.1/5 (946 download)

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Book Synopsis The Art of Food and Dessert Plating by : Chef Naeem Pathan

Download or read book The Art of Food and Dessert Plating written by Chef Naeem Pathan and published by Alborear (OPC) Pvt. Ltd.. This book was released on 2024-02-09 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Naeem Pathan and Chef Shilpa Vanire have written this book with simple techniques on how to plate food and dessert that will change your perspective of looking at the food presentation. This book is a guide to food and dessert plating that will delight and inspire culinary students, housewives as well as entrepreneurs. With our experience in the hotel industry, we were able to write down the distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. The concept of food and dessert plating is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, food and dessert plating are created not so much as to be exhibited as to be eaten. This edition offers detailed, accessible, step-by-step techniques for everything starting from functions of the food plating, creating, sauces, garnishes, anatomy, modern plating, and plated desserts. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. While we were writing this book we enjoyed our experiences deciding on the content, pictures, etc. Hope you will enjoy reading this book as well as try out some mentioned techniques. Happy reading!

The Art of Cake

Author : Alice Oehr
Publisher : National Geographic Books
ISBN 13 : 1760760757
Total Pages : 0 pages
Book Rating : 4.7/5 (67 download)

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Book Synopsis The Art of Cake by : Alice Oehr

Download or read book The Art of Cake written by Alice Oehr and published by National Geographic Books. This book was released on 2020-09-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For dessert lovers everywhere, a mouthwatering illustrated history of cakes from around the globe. Discover fifty of the most beloved cakes from around the world in this delectable guide to a classic dessert. Each delicacy comes to life through the charming writing and delightful illustrations of Alice Oehr, who has fun facts and origin stories for everything from Boston cream pie and Baked Alaska to tiramisu and Black Forest cake. With Oehr, cake becomes so much more than its flavor. Ingredients reflect the time and place in which the recipe was developed, baking methods are a testament to long-standing tradition, and decorations embrace the creativity inherent in favorite desserts. Together, these are the touches that make each cake so cherished in its country of origin. For readers who want to roll up their sleeves and head straight to the kitchen, Oehr offers an appendix of easy-to-follow, homespun recipes. Whether you dream of baking a classic, aspire to a grandiose new dessert, or just want to revel in the sheer volume of glorious cakes that the world has to offer, this book is for you.

The Art of the Dessert

Author : Sandy Lesberg
Publisher :
ISBN 13 : 9780672523274
Total Pages : 200 pages
Book Rating : 4.5/5 (232 download)

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Book Synopsis The Art of the Dessert by : Sandy Lesberg

Download or read book The Art of the Dessert written by Sandy Lesberg and published by . This book was released on 1977 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Good Housekeeping Illustrated Book of Desserts

Author :
Publisher : Hearst Books
ISBN 13 : 9781588163684
Total Pages : 338 pages
Book Rating : 4.1/5 (636 download)

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Book Synopsis The Good Housekeeping Illustrated Book of Desserts by :

Download or read book The Good Housekeeping Illustrated Book of Desserts written by and published by Hearst Books. This book was released on 2004 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Who can say no to double-chocolate mousse cake, fresh cherry tarts, or a rich, smooth creme caramel? Now a new Good Housekeeping cookbook, another in a line of classics, reveals in its own clearly written and lavishly illustrated style how to master the art of dessert making. 800 color photographs.

The Art of Chocolate

Author : Elaine Gonzalez
Publisher : Chronicle Books
ISBN 13 : 9780811818117
Total Pages : 188 pages
Book Rating : 4.8/5 (181 download)

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Book Synopsis The Art of Chocolate by : Elaine Gonzalez

Download or read book The Art of Chocolate written by Elaine Gonzalez and published by Chronicle Books. This book was released on 1998-09 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demonstrates the art of working with chocolate, including candy making, cake decorating, and strawberry dipping.

Grand Finales

Author : Tish Boyle
Publisher : Van Nostrand Reinhold Company
ISBN 13 : 9780442022877
Total Pages : 348 pages
Book Rating : 4.0/5 (228 download)

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Book Synopsis Grand Finales by : Tish Boyle

Download or read book Grand Finales written by Tish Boyle and published by Van Nostrand Reinhold Company. This book was released on 1997 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grand Finales The Art of The Plated Dessert by Tish Boyle and Timothy Moriarty Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking new book, Grand Finales: The Art of The Plated Dessert. Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history-they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result-a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize tile plate as the canvas and the components as the medium with which the chefs æpaint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten." In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the authors of Grand Finales: The Art of The Plated Dessert assure ultimate satisfaction or they will eat their hat-Eric GirTrd's creation of Humphrey Bogart's hat-that is.

The Elements of Dessert

Author : Francisco J. Migoya
Publisher : John Wiley & Sons
ISBN 13 : 047089198X
Total Pages : 544 pages
Book Rating : 4.4/5 (78 download)

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Book Synopsis The Elements of Dessert by : Francisco J. Migoya

Download or read book The Elements of Dessert written by Francisco J. Migoya and published by John Wiley & Sons. This book was released on 2012-11-05 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks.

The Art of Confectionary

Author : Edward Lambert
Publisher : Good Press
ISBN 13 :
Total Pages : 47 pages
Book Rating : 4.4/5 (57 download)

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Book Synopsis The Art of Confectionary by : Edward Lambert

Download or read book The Art of Confectionary written by Edward Lambert and published by Good Press. This book was released on 2019-11-21 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 'The Art of Confectionary', author Edward Lambert shares his expertise on the art of preserving and transforming a myriad of fruits, from luscious oranges to succulent grapes, into delectable treats. Discover the secrets of creating tantalizing biscuits, delicate sugar-works, and mouthwatering candies that will captivate both young and old.

The Anatomy of Dessert

Author : Edward Bunyard
Publisher : Modern Library
ISBN 13 : 0812971574
Total Pages : 160 pages
Book Rating : 4.8/5 (129 download)

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Book Synopsis The Anatomy of Dessert by : Edward Bunyard

Download or read book The Anatomy of Dessert written by Edward Bunyard and published by Modern Library. This book was released on 2006-06-27 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Filled with quirky surprises and things you would have never thought to ask, Bunyard’s celebration of fruit is endlessly entertaining.” –Mark Kurlansky, author of Salt, Cod, and The Big Oyster When we think of dessert, our mind’s eye sees cakes, pies, and pastries. Yet the truly creative palate imagines things even more tempting, decadent, and, yes, sinful. So claims Edward Bunyard in this delectable paean to the wonderful fruits of the vine, from apples and apricots to gooseberries and strawberries, from pears to the grapes that give us wine. Bunyard, a nurseryman at the turn of the last century, lovingly devotes a chapter to each fruit, sharing a heartfelt disquisition on the many types of strawberries, in which bigger is not always better; revealing how denizens of cooler and warmer climes differ in their perceptions about grapes; and asserting that “immoderate indulgence” in melon has toppled great dynasties and changed the course of history. Bunyard even offers advice on the most delightful wine and fruit pairings, and settles once and for all the debate that has raged for nearly three millennia: Which are tastier, hothouse figs or the outdoor variety. Introduced by Michael Pollan, The Anatomy of Dessert is a cornucopia of wisdom that’s never out of season. It is time again to savor this classic work, first published in 1929, that gives above-the-title billing to the myriad foodstuffs we often refer to as “afters.” So come and partake in the fruits of Edward Bunyard’s labor of love.

Sea Salt Sweet

Author : Heather Baird
Publisher : Running Press Adult
ISBN 13 : 0762453966
Total Pages : 234 pages
Book Rating : 4.7/5 (624 download)

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Book Synopsis Sea Salt Sweet by : Heather Baird

Download or read book Sea Salt Sweet written by Heather Baird and published by Running Press Adult. This book was released on 2015-11-03 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is a magic alchemy in combining saltiness with sweetness, and Sea Salt Sweet spotlights more than 40 dessert recipes that use this mouthwatering combo in new, inventive ways. Award-winning food blogger and master baker Heather Baird shows how to use fine Artisan saltslike Fleur de Sel, velvet salt, black lava salt and smoked saltto make incredible desserts. Whether it's sure-to-please classics like Chocolate Chunk Kettle Chip cookies or Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte,Sea Salt Sweet features delectable must-try” recipes for salty/sweet lovers.

The World on a Baking Dish

Author : Barrett Williams
Publisher : Barrett Williams
ISBN 13 :
Total Pages : 75 pages
Book Rating : 4./5 ( download)

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Book Synopsis The World on a Baking Dish by : Barrett Williams

Download or read book The World on a Baking Dish written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-22 with total page 75 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embark on a heartwarming gastronomic journey that will lead you through the welcoming doors of world cuisine one baking dish at a time. "The World on a Baking Dish" is your invitation to explore the universal language of comfort food, with an impressive array of dishes that promise to soothe the soul and satisfy the most insatiable of appetites! Sink your teeth into the rich layers of history and taste as Chapter 1 unwraps the story of baked pasta, transforming your kitchen into a crossroads of cultural delights where each strand of spaghetti and sheet of lasagna tells a tale. Delight in Chapter 2's savory pies that transcend borders, from the cozy British cottage pie to the quintessential American chicken pot pie, and further to the heartfelt Irish shepherd's pie. In Chapter 3, your mornings will find new life with stratas and savory puddings that electrify breakfast traditions with each forkful. Chapter 4 marries the humble mac and cheese with aristocratic elegance in delightful variations, while Chapter 5 beckons you to savor global rice casserole creations that are a testament to culinary harmony. Venture into the golden crusts of gratins and potato bakes in Chapter 6, as these culinary cornerstones redefine comfort with every sizzling slice. Following the breadcrumbs of innovation, Chapter 7 strips lavish dishes to their one-pan essence, showcasing the universe of flavors you can create with simplicity and flair. The story continues as you dive into the heart of tradition with soul-stirring baked beans in Chapter 8 and oven-baked goulash and stews in Chapter 9. Rediscover the beloved meatloaf with twists that span the globe in Chapter 10. Chapter 11 rolls out the zesty narrative of enchiladas, bridging continents with spiced fillings and savory sauces. Decadence takes a sweet turn in Chapter 12 with casserole desserts that will have you indulging in the comfort of confectionary classics. Chapter 13 brings festive cheer with holiday bakes that celebrate heritage and warmth in every bite. The journey doesn’t end there. Chapters 14 to 20 continue to guide you through a world of comfort, from vegetable bakes fresh from the farm to the ocean's treasure trove of seafood bakes. Ignite your love for cheese in Chapter 16, find elegance in egg bakes within Chapter 17, and globetrot from your dining room with international casseroles in Chapter 18. Lastly, wrap yourself in the quilt of narrative with "Comfort Food Stories" in Chapter 19, and embrace a healthier approach to timeless classics in Chapter 20. "The World on a Baking Dish" is more than a cookbook; it's a passport to global comfort, revealing that all the warmth of the world can indeed be served in one delightful baking dish. This collection is poised to become an indispensable companion in your culinary repertoire, beckoning you to bake, savor, and celebrate the universal love language of comfort food. Welcome home to your kitchen, where every recipe is a destination.

The Art of Modern Cake

Author : Heidi Moore Holmon
Publisher : Mango Media Inc.
ISBN 13 : 164250680X
Total Pages : 262 pages
Book Rating : 4.6/5 (425 download)

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Book Synopsis The Art of Modern Cake by : Heidi Moore Holmon

Download or read book The Art of Modern Cake written by Heidi Moore Holmon and published by Mango Media Inc.. This book was released on 2022-11-08 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Step Into the World of Modern Cake Recipes! #1 New Release in Dessert & Sweets, Confectionary Desserts, Professional Cooking The Art of Modern Cake is the place where sugar blooms and leaves are sweet. With this magical book learn how to hone your skills in the art of sugar flowers and elevated cake decorating. Dessert baking with the phenomenal Heidi Moore Holmon. Master the magical art of sugar florals and botanicals as you are guided on a journey by Heidi, a designer turned cake artist, through beautifully photographed, step-by step instructions. Your skill set will flourish as you are led through a garden of cake projects featuring modern textures such as origami, geometric curves, concrete, watercolor painting, crystal trails, and more. Looking to level up with a cake making cookbook, a sugar art book, or a confectionary cookbook? Well, this is the cake decorating book for you! Refine and modernize your skill at every stage from baking to flawlessly finished cakes, discover unexpected and unique sugar flower pairings, and gain the confidence to create edible art like a pro. The Art of Modern Cake is a must-have book for cake artists aspiring to create statement pieces and gorgeous, texture-rich confections brimming with lush extravagance. Inside, you’ll find: • Step by step instructions to refine, redefine, and level up your baking and cake decorating skills • Marbling techniques, cake stacking tips, and techniques for creating sugar flowers, greenery, succulents, and more • Timeless cake recipes like the classic white cake, buttercream, compote, and ganache staples If you’re looking for cake baking cookbooks, or a baking decorating book―or you enjoyed books like Cake Confidence, Icing on the Cake, The Contemporary Buttercream Bible, or The Painted Cake―you’ll love The Art of Modern Cake.

The Art of Confectionery

Author :
Publisher :
ISBN 13 :
Total Pages : 360 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis The Art of Confectionery by :

Download or read book The Art of Confectionery written by and published by . This book was released on 1865 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Scoop It Yourself

Author : Barrett Williams
Publisher : Barrett Williams
ISBN 13 :
Total Pages : 66 pages
Book Rating : 4./5 ( download)

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Book Synopsis Scoop It Yourself by : Barrett Williams

Download or read book Scoop It Yourself written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-29 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embrace the creamy, dreamy world of homemade ice cream with "Scoop It Yourself," the ultimate eBook for enthusiasts looking to explore the delightful realm of frozen treats. Through an engaging journey that spans from timeless tradition to modern innovation, this guide is here to transform your kitchen into the finest boutique ice creamery. Begin with "The Art of Homemade Ice Cream," where you'll unearth the joyful benefits of crafting your scoops. Delve into the heart of home churning, starting from mastering the basic ingredients and essential equipment, to unlocking the secrets of smooth, perfect ice cream every time. Advance into "Mastering the Classics" and perfect your rendition of iconic flavors like Vanilla Bean Dream and Rich Chocolate Indulgence. Then, bravely navigate the delectable world of "Dairy Alternatives" to discover the heavenly pleasure of non-dairy, vegan varieties that will leave taste buds singing. Understanding your sweet tooth has never been easier with a chapter dedicated to "Sweeteners in Your Ice Cream," promoting the perfect balance of health and indulgence while exploring the impacts on texture and flavor. Dive into the "Flavor Workshop" and awaken your inner artisan, infusing your creations with everything from aromatic spices to exotic tastes from around the globe. Get creative with special dietary chapters that cater to everyone, including low-sugar options and high-protein formulas for the fitness savvy. But why stop there? Elevate your craft in "Advanced Techniques and Textures," experiment with "Artisanal Ice Cream Pairings," and go beyond the cone with chapters like "Frozen Delights Beyond the Scoop." Discover the exhilarating world of "Swirls, Ribbons, and Mix-Ins" and unleash your potential in "Decorating and Presenting Your Ice Cream Creations." Celebrate with "Themed Ice Cream for Special Occasions," and dare to be bold with "The Frozen Frontier" – a section challenging you to mix the unexpected. "Maintaining a Healthy Balance” offers practical tips to enjoy your sweet creations mindfully. Finally, conclude your adventure with "Stories Behind the Scoop," where the heartwarming intersection of culture, personal tales, and forward visions of homemade ice cream unfurls. Embark on this frosty journey of transformation and taste. Whether you're an amateur with a whisk or a seasoned freezer aficionado, "Scoop It Yourself" is set to become an indispensable companion in the deliciously fun endeavor of making ice cream at home.

Professional Baking

Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 1119744997
Total Pages : 825 pages
Book Rating : 4.1/5 (197 download)

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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 2021-11-23 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. Each recipe and formula still includes US and metric measurements. The metric measurements have been updated and revised based on the baker’s percentages of each ingredient; the strong technique instruction of the formulas and recipes remain unchanged from previous editions. The clear narrative is accompanied by links to technique videos, glossaries and audio pronunciations, math tutorials, and quizzes to assist the student and professional baker in the development of both foundational and more advanced skills. THE NEW EDITION INCLUDES: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination This latest edition of Professional Baking is an indispensable resource for both students of baking and professional chefs seeking a sound theoretical and practical foundation in baking practices.