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| Author | : Yves Thuriès |
| Publisher | : Van Nostrand Reinhold Company |
| Total Pages | : 446 |
| Release | : 1996 |
| Genre | : Cooking |
| ISBN | : |
Over 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 |
| Total Pages | : 1136 |
| Release | : 2015-02-25 |
| Genre | : Cooking |
| ISBN | : 0470928654 |
Baking 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 |
| Total Pages | : 888 |
| Release | : 2004-04 |
| Genre | : Cooking |
| ISBN | : |
Presents 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 |
| Total Pages | : 432 |
| Release | : 1996-10-18 |
| Genre | : Cooking |
| ISBN | : 9780471286004 |
Restaurant 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 | : Nicolaj van der Meulen |
| Publisher | : transcript Verlag |
| Total Pages | : 327 |
| Release | : 2017-04-30 |
| Genre | : Social Science |
| ISBN | : 3839430313 |
Kitchen, 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) |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Baking |
| ISBN | : 9780756639716 |
A 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 |
| Total Pages | : 432 |
| Release | : 1996-03-06 |
| Genre | : Cooking |
| ISBN | : 9780471285991 |
Here, 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 | : |
| Total Pages | : 127 |
| Release | : 2011-03-01 |
| Genre | : Cooking |
| ISBN | : 9781849340410 |
Guides readers through each step in making perfect Parisian macarons every time.
