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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Bo Friberg
0471359254
February 2002
Hardcover
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Book Description
The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo...


Baking and Pastry, Student Workbook : Mastering the Art and Craft

0764569678


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Book Description
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.


Pastry Queen: Royally Good Recipes from Texas Hill Country's Rather Sweet Bakery and Cafe
Rebecca Rather
1580085628
October 2004
Hardcover
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From Publishers Weekly
This cookbook offers recipes for dozens of classic treats like oatmeal cookies, carrot cake and pecan pie—but often with novel twists: pineapple and coconut swirl through the carrot cake, the pecan pie takes the form of a brownie and the oatmeal cookies are fashioned into "crisps." Still, most of the recipes are pleasingly old-fashioned and sweet enough to send an unsuspecting baker into diabetic shock. The Grasshopper Pie calls for an entire cup of sugar, plus marshmallow crème and hot fudge sauce, and the Bananas Foster Shortcakes deliver sugary banana flavor amped up to maximum volume. The author is the proprietress of The Rather Sweet Bakery and Café in Texas, and she offers several signature Lone Star state desserts: a rich Fredericksburg Peach Cream Cheese Tart, crunchy Texas Pralines and...


Love, Eric: Delicious Vegan Macrobiotic Desserts

097729370X


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Dessert University
Roland Mesnier
0743223179
Sept 2004
Hardcover
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Book Review
Slightly older egg whites--the ones from supermarket eggs are already three to five days old by the time you buy them--whip up smoother and higher than fesh ones. This bit of information introduces the section called Magical Meringues in Roland Mesnier's Dessert University. For 25 years Roland Mesnier has been executive pastry chef at the White House. He's also a teacher who never forgets what it is to be a student. So he's ready, willing, and able to share what he has learned about producing desserts to die for.

There's a gentle, encouraging spirit that runs through this book, and it comes from the unique situation a White House pastry cehf finds himself in. On the one hand he has to prepare high-end restaurant-quality desserts for lunches and dinners that seat people by the hundreds. But the chief responsibility is to...



Paris Sweets: Great Desserts from the City's Best Pastry Shops
Dorie Greenspan
0767906810
November 2002
Hardcover
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Book Review
Dorie Greenspan's most vivid memory of her first trip to Paris doesn't have anything to do with the Eiffel Tower, but rather a heavenly strawberry tartlet. Overwhelmed by its extraordinary flavor, texture, and appearance, Greenspan was "hooked on Paris and hooked on the city's sweets." Paris Sweets is the result of 30 years of searching for the most delectable, delicious, awe-inspiring pastries she could find, and then convincing their creators to part with the recipes.

Scattered throughout this delightful book are whimsical illustrations and beautifully written stories about each of Greenspan's favorite pastry shops and the chefs who created them. Some of their recipes, such as Boulangerie Poilane's sweet, buttery, bite-size cookies called Punishments, are quick and easy enough for even a novice baker. And with...



Baking and Pastry: Mastering the Art and Craft
Culinary Institute of America Staff
0471443824
March 2004
Hardcover
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From Publishers Weekly
Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on "dressing for safety" and "managing human resources" make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities...


The Advanced Professional Pastry Chef, Vol. 2
Bo Friberg
0471359262
February 2003
Textbook Hardcover
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Book Description
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...



The Pie and Pastry Bible
Rose Levy Beranbaum
0684813483
November 1998
Hardcover
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Book Review
Reading about the ins and outs of baking the perfect, flaky pie crust is a little like reading about how to achieve the perfect golf swing: the proof is in the doing. And it often takes a remarkably intuitive reader to understand exactly what the author is getting at. Not so the work of Rose Levy Beranbaum, the author who gave us The Cake Bible. If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.

The Pie and Pastry Bible begins with the crust. The author confesses right up front that 21 years ago, when she first began her quest for the perfect crust, "it was a complete mystery to me." She wasn't looking for a once-in-a-lifetime experience, but something she could consistently turn out at a...



125 Best Cheesecake Recipes
George Geary
0778800547
Sept 2002
Paperback
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Tammy Minn, Healthy Cooking 02/2003
Comprehensive ... each recipe in the book includes useful tips and suggestions for variations or substitutes.

Book Description
Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that delicious cheesecake is only available in a restaurant or our favorite bakery. However, what if some of your concerns, such as it's too much work, too difficult and it requires too many ingredients, could be dispelled? The 125 Best Cheesecake Recipes contains dozens of delectable cheesecake recipes, each more luscious than the last. Explore delightful recipes from the Flavored and Vanilla, Fruit or Nut chapters. Also featured is a wonderful variety of no-bake cheesecakes along with an inventive selection of savory cheesecake recipes. There is...


Sweet Sicily: The Story of an Island and Her Pastries
Victoria Granof
0060393238
August 2001
Hardcover
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Book Review
In Sicily they eat ice cream for breakfast. That fact alone was enough to convince Victoria Granof that she had to go there. Sweet Sicily: The Story of an Island and Her Pastries is the result of a number of Granof's visits to Sicily, during which she confesses she ate more sweets than she ever thought possible. With plenty of humor and great respect, Granof shares what she learned from her experiences in Sicily and the friends she made there. Few of these sweets are fancy, and all are very traditional. Light and crispy Sweet Ricotta Turnovers from the Bar di Noto in Piana degli Albanesi and Chewy Pistachio Cookies shared by Giuseppe Chemi of Pasticceria Etna in Taormina are Sicily personified. All 106 of the recipes, such as the elegant little Engagement Cookies filled with almonds and cinnamon and honey-drenched Rice...


Grand Finales: A Neoclassic View of Plated Desserts
Tish Boyle, Timothy Moriarty
047129313X
January 26, 2000
Hardcover
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Book Review
Plated desserts--artfully arranged confections prepared from multiple components--are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make "neoclassic" versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 to 10 elsewhere is not unusual); frequently large recipe yields (72, in one case), ingredient quantities given by weight, and restaurant-ingredient "call-fors" (like isomalt and trimoline) further alert us to the fact--unstated--that the...


The Bachelor Preferred Pastry
Shirley Jump
0821779486
February 2006
Mass Market Paperback
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From Booklist
Olivia Regan's Boston pastry shop is on the brink of going under when she comes up with one last-ditch scheme to save the business. She takes the last of her money and bids on Boston's most eligible bachelor, Daniel Worth, for a date at a charity auction. She has plans for her man in an ad campaign. Daniel has spent his life living among the idle rich, thanks to his family's hotel chain. Daniel knows that his controlling grandfather would not approve of his role as a spokesperson for the shop, but he is infatuated with Olivia, who is trying hard not to risk her heart and her investment. When Daniel decides to give up his inheritance to pursue a goal with the sort of passion Olivia possesses, the cheesecake really hits the fan, especially when a no-carb bakery opens up across the street. Jump gives her fans a funny, sweet...


Grand Finales : The Art of the Plated Dessert (Grand Finales)
Tish Boyle, Timothy Moriarty
0471287695
October 8, 1996
Hardcover
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Book Description
"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients. Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component. Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch...


Baker's Manual
Joseph Amendola
0471405256
Sept 2002
Paperback
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Book Description
Crucial formulas for baking success--an updated edition of the classic reference

What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of...


Pie in the Sky: Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-Tested for Baking at Sea Level, 3000, 5000, 7000, and 10,000 Feet (and Anywhere in Between)
Susan G. Purdy
0060522585
May 2005
Hardcover
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Book Description

Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.

Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated...



William Sonoma Baking
William Sonoma
0848730747
Aug 2005
Hardcover
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Book Description
Baking presents over 200 recipes, both classic and contemporary, from the award-winning Williams-Sonoma Kitchen Library series. Find delicious preparations for muffins, breads, pizzas, cookies, cakes, pies, and fruit desserts. The basic recipes and techniques section includes an illustrated glossary. Also available: Desserts; Holiday Favorites; Italian Favorites; Meats & Poultry; Soups, Salads & Starters; and Vegetarian. Features: * Each recipe is kitchen-tested and accompanied by a full-color photograph of the finished dish, as well as suggestions for planning, serving, garnishing, and storing * Step-by-step photographs illustrate instructions and tips for kneading and shaping bread dough, baking and decorating beautiful cakes, and ideas for topping a variety of baked goods


Baking at Home with The Culinary Institute of America
The Culinary Institute of America
0471450952
September 1, 2004
Hardcover
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Review
"…a reassuringly substantial volume, carefully informative, with glossy color photos giving step-by-step guidance.." (Associated Press, December 10, 2004)

This gorgeous cookbook makes delicious perfection look doable. Replete with artful color photos of flawless custards, silky glazes and deftly done tortes, it also includes expert tips and techniques. (USA Today, November 25, 2004)

Book Description
A complete, illustrated volume of lessons and recipes for the home baker.

The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its...



Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites
Maria Bruscino Sanchez
031224133X
October 2000
Paperback
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From Publishers Weekly
In her latest endeavor, Sanchez (Sweet Maria's Cake Kitchen and Sweet Maria's Italian Cookie Tray) serves up enticing recipes for Italian and Italian-American specialties, including the ubiquitous cookies as well as cakes and tarts. Sanchez's spirit is casual, and her recipes rely on readily available ingredients as is typical of Italian dessert making, which is often improvisational in spirit. Ricotta and citrus, nuts and fresh fruits are showcased in their full, tasty glory. There are Fig and Walnut Biscotti, perfect for dunking in wine or espresso; Chocolate Calzone, little pockets of chocolate dough enclosing a chocolate and nut filling; and, of course, Italian Ladyfingers, essential for Tiramisu. There are nut cakes and rich chocolate cakes with chestnut cream or Polenta Cake topped with sour cherry filling....


The Book of Quiches and Savory Pies
Mandy Phipps
1557884528
Jan 2005
Paperback
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Book Description
Savory dishes that make low-carb living easy.

This new title in the popular "Book Of" series serves up the perfect recipes for quiches that can be served as appetizers, snacks, or meals. These easy-to-make quiches and savory pies make low-carb living easy, with simple, detailed recipes accompanied by step-by-step full-color photographs of delectable quiche creations.

About the Author
Mandy Phipps is a home economist, food stylist, and recipe developer who has worked with major food and cookware corporations.


On Baking : A Textbook of Baking and Pastry Fundamentals
Sarah R. Labensky, et al
0135336473
March 31, 2004
Hardcover
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From the Back Cover
Attractively designed and extensively illustrated, On Baking expands upon the well-known On Cooking: A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts. On Baking focuses on information relevant to today's students and working culinary professionals. Comprehensive and well written, On Baking emphasizes an understanding of bakeshop fundamentals, explores the preparation of fresh ingredients, and provides a wealth of information on the "how and why" of baking science and techniques. FEATURES 620 tested and proven recipes and formulas for breads, cookies, pastries, desserts, custards, ice creams and the full-range of bakeshop products Essays and formulas from more than 40 working chefs, bakers and food writers allow readers to benefit...


Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series)
Roland Bilheux, Alain Escoffier
0470244100
January 19, 1998
Hardcover
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Book Description
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.

The publisher, John Wiley & Sons
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, an assortment of frozen desserts, and a thorough description of sugar work.

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