Baking and Pastry: Mastering the Art and Craft
| Author | : | |
| Rating | : | 4.73 (615 Votes) |
| Asin | : | 0470928654 |
| Format Type | : | paperback |
| Number of Pages | : | 1136 Pages |
| Publish Date | : | 2014-02-04 |
| Language | : | English |
DESCRIPTION:
Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook AwardsEstablished by its first two editions as a lifelong kitchen reference for professio
Featured Recipes from Baking and Pastry: Mastering the Art and CraftDownload the recipe for Grissini
Not fit for real pastry chefs As an ACF certified chef who teaches pastry in culinary school, AVOID THIS BOOK. Some of the techniques are solid but there are enough serious problems with recipes that you don't want this one.This is the textbook issued to my students and I tried teaching out of it once but now we toss it aside. There are a few good recipes; the panna cotta, for example. My students also have great success with the chocolate soufflé. However, there are three major flaws with the pastry cream, whic. Heatoncontrol said I bought it as text book and it is more. I bought it as text book and it is more just a cook book. There are a lot of recipes and not a lot of actual text to teach technique. The recipes are not cross referenced enough. That is, some of the base recipes are used to build other, more complex items but those more complex items are not always referenced. In several places it assumes knowledge that as a student I don't necessarily possess, hence the need for a text book rather than a book of recipes. Some of the recipes also seem to . I like it, but. It's a great book, but there are definitely some incomplete recipes. I wanted to make the german chocolate brownies but the main ingredient is missing- CHOCOLATE!!! Now I have to figure out how much I need so I can make the recipe properly.