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Author: Yves Thuriès
Publisher: Van Nostrand Reinhold Company
Published: 1996
Total Pages: 446
ISBN-13:
DOWNLOAD EBOOKOver 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and earlier centuries, Thuries now creates the foundation for pastry making in the twenty-first century.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2015-02-25
Total Pages: 1136
ISBN-13: 0470928654
DOWNLOAD EBOOKBaking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.
Author: Culinary Institute of America
Publisher: John Wiley & Sons
Published: 2004-04
Total Pages: 888
ISBN-13:
DOWNLOAD EBOOKPresents a guide to baking and pastry techniques, formulas, and presentation, covering ingredients, equipment, and food safety, and providing detailed recipes for breads, cookies, cakes, custards, icings, frozen desserts, pies, chocolates, wedding and specialty cakes, and decor.
Author: Yves Thuri?s
Publisher: Wiley
Published: 1996-10-18
Total Pages: 432
ISBN-13: 9780471286004
DOWNLOAD EBOOKRestaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. Included are more than 600 recipes and over 400 full-colour photographs that show the extraordinary desserts you can create. From fruit desserts to creme souffles and mousses, you can learn all you need to make some extraordinary desserts.
Author:
Publisher:
Published: 1991
Total Pages: 2460
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 2002
Total Pages: 2576
ISBN-13:
DOWNLOAD EBOOKAuthor: Nicolaj van der Meulen
Publisher: transcript Verlag
Published: 2017-04-30
Total Pages: 327
ISBN-13: 3839430313
DOWNLOAD EBOOKKitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.
Author: Nick Malgieri
Publisher: DK Publishing (Dorling Kindersley)
Published: 2008
Total Pages: 0
ISBN-13: 9780756639716
DOWNLOAD EBOOKA bestselling author and one of America's preeminent bakers distills years of teaching and experience into these 150 recipes. Malgieri includes descriptions of how batters and doughs are supposed to appear at each stage of preparation.
Author: Yves Thuri?s
Publisher: Wiley
Published: 1996-03-06
Total Pages: 432
ISBN-13: 9780471285991
DOWNLOAD EBOOKHere, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. In addition, he shows readers with a step-by-step approach how to: assemble cakes more easily with cake rings, cake frames, sheet pans and other molds; create today's light, natural decorations with fruit, fruit gelees, and chocolate; create incomparable croquembouche ('crunch in the mouth') delicacies and much, much more.
Author: Jill Colonna
Publisher:
Published: 2011-03-01
Total Pages: 127
ISBN-13: 9781849340410
DOWNLOAD EBOOKGuides readers through each step in making perfect Parisian macarons every time.
