Schmidt/Chef's Book of Formulas, Yields, and Sizes and Gisslen/Professional Cooking
| Author | : Schmidt |
| Publisher | : Wiley |
| Total Pages | : 1360 |
| Release | : 2003-01-24 |
| Genre | : |
| ISBN | : 9780471464037 |
Schmidt Chefs Book Of Formulas Yields And Sizes And Gisslen Professional Cooking
Download Schmidt Chefs Book Of Formulas Yields And Sizes And Gisslen Professional Cooking full books in PDF, epub, and Kindle. Read online free Schmidt Chefs Book Of Formulas Yields And Sizes And Gisslen Professional Cooking ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
The British National Bibliography
| Author | : Arthur James Wells |
| Publisher | : |
| Total Pages | : 2142 |
| Release | : 2005 |
| Genre | : Bibliography, National |
| ISBN | : |
The Advanced Professional Pastry Chef
| Author | : Bo Friberg |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2003-03-10 |
| Genre | : Cooking |
| ISBN | : 9780471359265 |
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 (Wiley: 0-471-35925-4)--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, and 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. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.
Understanding Baking
| Author | : Joseph Amendola |
| Publisher | : John Wiley & Sons |
| Total Pages | : 290 |
| Release | : 2002-09-23 |
| Genre | : Cooking |
| ISBN | : 0471405469 |
Before a pastry chef can create, he or she must understand the basic science underlying baking and pastry. The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.
Understanding Food
| Author | : Amy C. Brown |
| Publisher | : |
| Total Pages | : 625 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 9780538736237 |
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
The Baker's Manual
| Author | : Joseph Amendola |
| Publisher | : John Wiley & Sons |
| Total Pages | : 338 |
| Release | : 2002-09-23 |
| Genre | : Cooking |
| ISBN | : 0471405256 |
In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
Baking Basics and Beyond
| Author | : Pat Sinclair |
| Publisher | : Agate Publishing |
| Total Pages | : 312 |
| Release | : 2011-12-06 |
| Genre | : Cooking |
| ISBN | : 1572841265 |
"Baking Basics and Beyond" allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more.
Handbook of Food Products Manufacturing, 2 Volume Set
| Author | : Nirmal K. Sinha |
| Publisher | : John Wiley and Sons |
| Total Pages | : 2317 |
| Release | : 2007-04-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0470049642 |
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Handbook of Food Products Manufacturing
| Author | : Y. H. Hui |
| Publisher | : Wiley-Interscience |
| Total Pages | : 1131 |
| Release | : 2007-04-27 |
| Genre | : Technology & Engineering |
| ISBN | : 9780470125243 |
* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods * Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world.
