,

The Advanced Professional Pastry Chef 4e

Gebonden Engels 2003 9780471359265
Verwachte levertijd ongeveer 9 werkdagen

Samenvatting

Up–to–date, advanced techniques for the professional pastry chef and serious home baker

The Advanced Professional Pastry Chef brings up–to–date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and – like chef Bo′s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition – contains contemporary information to meet the needs of today′s pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today.

Topics covered in depth include:

Decorated cakes
Modernist desserts
Wedding cakes and holiday favorites
Sugar work
Marzipan figures
Chocolate decorations
Illustrated step–by–step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.

Specificaties

ISBN13:9780471359265
Taal:Engels
Bindwijze:gebonden
Aantal pagina's:864

Lezersrecensies

Wees de eerste die een lezersrecensie schrijft!

Inhoudsopgave

Preface.
<p>Acknowledgments.</p>
<p>Chapter 1. Decorated Cakes.</p>
<p>Chapter 2.&nbsp;Wedding Cakes.</p>
<p>Chapter 3. Individual Pastries.</p>
<p>Chapter 4. &nbsp;Plated Desserts.</p>
<p>Chapter 5. Frozen Desserts.</p>
<p>Chapter 6. Light and Low–Calorie Desserts.</p>
<p>Chapter 7.&nbsp;&nbsp;Charlottes, Custards, Bavarian Creams, Mousses, Souffl&eacute;s.</p>
<p>Chapter 8. Modernist Desserts.</p>
<p>Chapter 9. &nbsp;Holiday Classics and Favorites.</p>
<p>Chapter 10. Chocolate Artistry.&nbsp;</p>
<p>Chapter 11.&nbsp;Sugarwork.</p>
<p>Chapter 12. Marzipan&nbsp;Modeling.&nbsp;</p>
<p>Chapter 13.&nbsp;Advanced Decorations.</p>
<p>Chapter 14. Basic Recipes.</p>
<p>Appendix: Weights, Measures, and Yields.</p>
<p>Index.&nbsp;</p>

Managementboek Top 100

Rubrieken

Populaire producten

    Personen

      Trefwoorden

        The Advanced Professional Pastry Chef 4e