Advanced Bread and Pastry by Michel Suas

Advanced Bread And Pastry
  • Author : Michel Suas
  • Publisher : Nelson Education
  • Release Date : 2008-04-04
  • Categories : Business & Economics
  • ISBN : 9781133714903
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Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Advanced Bread and Pastry by Michel Suas

Advanced Bread And Pastry
  • Author : Michel Suas
  • Publisher : Cengage Learning
  • Release Date : 2012-07-24
  • Categories : Business & Economics
  • ISBN : 9781133714903
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Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Advanced Bread and Pastry by Michel Suas

Advanced Bread And Pastry
  • Author : Michel Suas
  • Publisher : Cengage Learning
  • Release Date : 2012-07-24
  • Categories : Business & Economics
  • ISBN : 9781418011697
  • GET BOOK

Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Advanced Art of Baking and Pastry by R. Andrew Chlebana

The Advanced Art Of Baking And Pastry
  • Author : R. Andrew Chlebana
  • Publisher : John Wiley & Sons
  • Release Date : 2017-10-16
  • Categories : Cooking
  • ISBN : 9781118485750
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The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

Bread by Jeffrey Hamelman

Bread
  • Author : Jeffrey Hamelman
  • Publisher : John Wiley & Sons
  • Release Date : 2012-12-27
  • Categories : Cooking
  • ISBN : 9781118132715
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An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.

Baking School by Justin Gellatly

Baking School
  • Author : Justin Gellatly
  • Publisher : Penguin UK
  • Release Date : 2017-08-31
  • Categories : Cooking
  • ISBN : 9780241978788
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Mastering bread and pastry at home, from sourdough to pizza, croissants to doughnuts. Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. Divided into sections including English, French, Italian, American, Eastern European and Nordic baking, there are also chapters on sourdough, gluten-free baking and flatbreads. Last but not least, there is of course a chapter on doughnuts - everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb.

The Tivoli Road Baker by Michael James

The Tivoli Road Baker
  • Author : Michael James
  • Publisher : Hardie Grant
  • Release Date : 2017-11-14
  • Categories : Cooking
  • ISBN : 1743793200
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In The Tivoli Road Baker, British-born pastry chef Michael James and his team share the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers. Chapters cover basic to advanced bread making techniques, sweet pastries, savory favorites as well as a handful of British recipes close to Michael's heart, including Cornish pasties. The reader will also learn about the importance of starting with quality produce, offering a small window on the valuable (but mostly unsung role) played by farmers in the growing global appetite for real bread. This is a beautiful book that shares some of the X-factor that makes its namesake so successful.

Baking Artisan Pastries and Breads by Ciril Hitz

Baking Artisan Pastries And Breads
  • Author : Ciril Hitz
  • Publisher : Quarry Books
  • Release Date : 2011-02-09
  • Categories : Cooking
  • ISBN : 9781616735531
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Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker.

Peter Reinhart s Whole Grain Breads by Peter Reinhart

Peter Reinhart S Whole Grain Breads
  • Author : Peter Reinhart
  • Publisher : Ten Speed Press
  • Release Date : 2011-05-18
  • Categories : Cooking
  • ISBN : 160774130X
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In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Professional Bread Baking by Hans Welker

Professional Bread Baking
  • Author : Hans Welker
  • Publisher : Wiley Global Education
  • Release Date : 2016-02-19
  • Categories : Cooking
  • ISBN : 9781118435847
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Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

Tartine by Elisabeth Prueitt

Tartine
  • Author : Elisabeth Prueitt
  • Publisher : Chronicle Books
  • Release Date : 2013-10-29
  • Categories : Cooking
  • ISBN : 9781452136103
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Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

Artisan Breads at Home by Eric Kastel

Artisan Breads At Home
  • Author : Eric Kastel
  • Publisher : John Wiley & Sons
  • Release Date : 2010-01-12
  • Categories : Cooking
  • ISBN : 9780470182604
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Covers the basics of artisan bread-making as well as advanced techniques--from lean-dough breads and rolls to flat breads and enriched doughs--in a guide that includes tips, troubleshooting answers and 168 full-color photos.

Bread Baking for Beginners by Bonnie Ohara

Bread Baking For Beginners
  • Author : Bonnie Ohara
  • Publisher : Rockridge Press
  • Release Date : 2018-10-23
  • Categories : Cooking
  • ISBN : 1641521198
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Bread Baking for Beginners offers the easiest tutorials and recipes to make every bread lover into a home baker. Flour, yeast, water, and salt --even with the simplest of ingredients, making homemade bread can be a daunting task if you've never done it before. From total scratch to your first batch, Bread Baking for Beginners offers simple, user-friendly tutorials and recipes to mix, knead, and enjoy freshly baked loaves at home. Bonnie Ohara, a self-taught baker who runs a micro-bakery out of her own kitchen, preps home cooks with clear explanations of the bread making process and basic techniques. Complete with photographs to help guide you, this bread cookbook offers 32 recipes for kneaded breads, no-knead breads, and enriched breads that prove you can bake your bread, and eat it too. From mixing ingredients to taking your first loaf out of the oven, this bread cookbook shows new bakers how to do it all with: An essential introduction that thoroughly explains the bread making process, popular techniques, and basic equipment to stock your kitchen with Master recipe tutorials that accompany each chapter with a basic recipe formula, and progressively introduce new techniques as you advance through the recipes 32 fool-proof recipes that range from savory to sweet breads, and include Focaccia, Pizza, Whole Grains, Brioche, Challah, Sourdough, and more! When you're ready to get your hands floury, Bread Baking for Beginners serves up the recipes and tutorials you need to bring the aroma of perfectly baked loaves to your home.

The Taste of Bread by Raymond Calvel

The Taste Of Bread
  • Author : Raymond Calvel
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-11-09
  • Categories : Technology & Engineering
  • ISBN : 9781475768091
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At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.

How Baking Works by Paula I. Figoni

How Baking Works
  • Author : Paula I. Figoni
  • Publisher : John Wiley & Sons
  • Release Date : 2010-11-22
  • Categories : Cooking
  • ISBN : 9780470392676
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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

Baking and Pastry by CIA

Baking And Pastry
  • Author : CIA
  • Publisher :
  • Release Date : 2009-01-20
  • Categories :
  • ISBN : 0470258691
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Tartine Book No 3 by Chad Robertson

Tartine Book No  3
  • Author : Chad Robertson
  • Publisher : Chronicle Books
  • Release Date : 2013-12-17
  • Categories : Cooking
  • ISBN : 9781452128467
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The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.

The Baking Bible by Rose Levy Beranbaum

The Baking Bible
  • Author : Rose Levy Beranbaum
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2014-10-16
  • Categories : Cooking
  • ISBN : 9781118338612
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Offers baking tips and techniques, with recipes for cakes, tarts, pies, cookies, and breads.

Flour Water Salt Yeast by Ken Forkish

Flour Water Salt Yeast
  • Author : Ken Forkish
  • Publisher : Ten Speed Press
  • Release Date : 2012-09-18
  • Categories : Cooking
  • ISBN : 9781607742746
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From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

Tartine Bread by Chad Robertson

Tartine Bread
  • Author : Chad Robertson
  • Publisher : Chronicle Books
  • Release Date : 2013-10-29
  • Categories : Cooking
  • ISBN : 9781452100289
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The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!