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The Advanced Professional Pastry Chef[高级职业糕饼师手册]

The Advanced Professional Pastry Chef[高级职业糕饼师手册]
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作者: 著
出版社: Wiley
2003-02
版次: 1
ISBN: 9780471359265
定价: 498.30
装帧: 精装
开本: 其他
纸张: 其他
页数: 896页
正文语种: 英语
分类: 外文古旧书>英文书>文学
  • Up–to–date,advancedtechniquesfortheprofessionalpastrychefandserioushomebakerTheAdvancedProfessionalPastryChefbringsup–to–datecoverageofthelatestbakingandpastrytechniquestoanewgenerationofpastrychefsandserioushomebakers.Thisbookcoversadvancedmaterialand–likechefBo′sclassicTheProfessionalPastryChef:FundamentalsofBakingandPastry,FourthEdition–containscontemporaryinformationtomeettheneedsoftoday′spastrykitchen.Thisvolumecontainsnearly500recipes,whichemphasizethetechniquesandpresentationsofferedintoprestaurantsandbakeshopstoday.Topicscoveredindepthinclude:DecoratedcakesModernistdessertsWeddingcakesandholidayfavoritesSugarworkMarzipanfiguresChocolatedecorationsIllustratedstep–by–stepinstructionsdemystifyeventhemostcomplextechniquesandpreparations,whileover100vividcolorphotographsbringfinisheddishestolife. BOFRIBERGisaCertifiedMasterPastryChefwithoverfortyyearsofexperienceintheindustry.Hehasreceivednumerousawardsandhonors,includingtwogoldmedalsontwooccasionsattheCulinaryArtsExhibitofthePacificCoast.Currently,heisExecutivePastryChefandaninstructorattheSanDiegoCulinaryInstitute. Preface.Acknowledgments.Chapter1.DecoratedCakes.Chapter2.燱eddingCakes.Chapter3.IndividualPastries.Chapter4.燩latedDesserts.Chapter5.FrozenDesserts.Chapter6.LightandLow-CalorieDesserts.Chapter7.牋Charlottes,Custards,BavarianCreams,Mousses,Souffl閟.Chapter8.ModernistDesserts.Chapter9.燞olidayClassicsandFavorites.Chapter10.ChocolateArtistry.?Chapter11.燬ugarwork.Chapter12.Marzipan燤odeling.?Chapter13.燗dvancedDecorations.Chapter14.BasicRecipes.Appendix:Weights,Measures,andYields.Index.?
  • 内容简介:
    Up–to–date,advancedtechniquesfortheprofessionalpastrychefandserioushomebakerTheAdvancedProfessionalPastryChefbringsup–to–datecoverageofthelatestbakingandpastrytechniquestoanewgenerationofpastrychefsandserioushomebakers.Thisbookcoversadvancedmaterialand–likechefBo′sclassicTheProfessionalPastryChef:FundamentalsofBakingandPastry,FourthEdition–containscontemporaryinformationtomeettheneedsoftoday′spastrykitchen.Thisvolumecontainsnearly500recipes,whichemphasizethetechniquesandpresentationsofferedintoprestaurantsandbakeshopstoday.Topicscoveredindepthinclude:DecoratedcakesModernistdessertsWeddingcakesandholidayfavoritesSugarworkMarzipanfiguresChocolatedecorationsIllustratedstep–by–stepinstructionsdemystifyeventhemostcomplextechniquesandpreparations,whileover100vividcolorphotographsbringfinisheddishestolife.
  • 作者简介:
    BOFRIBERGisaCertifiedMasterPastryChefwithoverfortyyearsofexperienceintheindustry.Hehasreceivednumerousawardsandhonors,includingtwogoldmedalsontwooccasionsattheCulinaryArtsExhibitofthePacificCoast.Currently,heisExecutivePastryChefandaninstructorattheSanDiegoCulinaryInstitute.
  • 目录:
    Preface.Acknowledgments.Chapter1.DecoratedCakes.Chapter2.燱eddingCakes.Chapter3.IndividualPastries.Chapter4.燩latedDesserts.Chapter5.FrozenDesserts.Chapter6.LightandLow-CalorieDesserts.Chapter7.牋Charlottes,Custards,BavarianCreams,Mousses,Souffl閟.Chapter8.ModernistDesserts.Chapter9.燞olidayClassicsandFavorites.Chapter10.ChocolateArtistry.?Chapter11.燬ugarwork.Chapter12.Marzipan燤odeling.?Chapter13.燗dvancedDecorations.Chapter14.BasicRecipes.Appendix:Weights,Measures,andYields.Index.?
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