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Baking and pastry, Culinary Institute Of America (cia)


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Автор: Culinary Institute Of America (cia)
Название:  Baking and pastry   (Искусство выпечки)
Издательство: Wiley
Классификация:
ISBN: 047005591X
ISBN-13(EAN): 9780470055915
Обложка/Формат: Hardback
Страницы: 944
Вес: 2.795 кг.
Дата издания: 09.05.2009
Язык: English
Издание: 2 rev ed
Иллюстрации: Illustrations
Размер: 28.40 x 21.67 x 4.75 cm
Читательская аудитория: General (us: trade)
Подзаголовок: Mastering the art and craft
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Англии
Описание: Offering instructions on basic techniques along with 625 recipes, this book covers things from yeast breads, pastry doughs, quick breads, cookies, custards, souffles, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. It provides step-by-step methods for core baking techniques.



      Новое издание

Автор: The Culinary Institute of America
Название: Baking and Pastry: Mastering the Art and Craft
ISBN: 0470928654 ISBN-13(EAN): 9780470928653
Издательство: Wiley
Цена: 7964 р.
Наличие на складе: Ожидается поступление.
Описание: The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up–to–date information on creating spectacular breads and desserts. 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 Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations


Baking and pastry study guide

Автор: Culinary Institute Of America (cia)
Название: Baking and pastry study guide
ISBN: 0470258683 ISBN-13(EAN): 9780470258682
Издательство: Wiley
Рейтинг:
Цена: 2771 р.
Наличие на складе: Поставка под заказ.

Описание: Suitable for those who want to create professional-caliber baked goods and desserts, this book offers instructions on basic techniques along with 625 standout recipes. It covers various things from yeast breads, pastry doughs, quick breads, cookies, custards, souffles, icings, and glazes to frozen desserts, pies, cakes, and breakfast pastries.

Baking Style

Автор: Yockelson Lisa
Название: Baking Style
ISBN: 0470437022 ISBN-13(EAN): 9780470437025
Издательство: Wiley
Рейтинг:
Цена: 3579 р.
Наличие на складе: Поставка под заказ.

Описание: Baking is one of the most engaging and animated of all the kitchen arts. And the style of bakingthe visual experience, the lure of the hands-on, the literary expression of it allis as essential as what you actually stir, whip, or beat in a mixing bowl, compose on a baking sheet, and relay into the oven. In 100 essays and more than 200 recipes, along with 165 full-color images that display both creative expertise and technical knowledge, the two-time award-winning author of Baking by Flavor and ChocolateChocolate, Lisa Yockelson, presents what has fascinated her during a lifetime of baking. On every page of this beautiful and thoughtfully written volume, she brings her commitment to exacting but simple recipes for transforming your baking strategies into delicious art, making Baking Style a resource book infused with discoveries and inspirations.

Bread Baking: An Artisan`s Perspective

Автор: DiMuzio
Название: Bread Baking: An Artisan`s Perspective
ISBN: 0470138823 ISBN-13(EAN): 9780470138823
Издательство: Wiley
Рейтинг:
Цена: 4793 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: A guide to making artisan breads. It includes instructions on mixing, fermentation, shaping, proofing and retarding, and baking. It contains more than 150 photos and drawings that illustrate techniques and showcase artisan bread products. It features more than forty tested artisan bread formulas, including ciabatta, bagels, and honey whole wheat.

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Автор: Bo Friberg
Название: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
ISBN: 0471359254 ISBN-13(EAN): 9780471359258
Издательство: Wiley
Рейтинг:
Цена: 7334 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This is the reference of choice for thousands of pastry chefs and home cooks. A favourite 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 Execute Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, "The Professional Pastry Chef" is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts - today and for years to come.

The Advanced Professional Pastry Chef

Автор: Bo Friberg
Название: The Advanced Professional Pastry Chef
ISBN: 0471359262 ISBN-13(EAN): 9780471359265
Издательство: Wiley
Рейтинг:
Цена: 7334 р.
Наличие на складе: Поставка под заказ.

Описание: 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, Fouh Edition (Wiley: 0-471-35925-4)--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, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.

Professional Baking

Название: Professional Baking
ISBN: 047178348X ISBN-13(EAN): 9780471783480
Издательство: Wiley
Рейтинг:
Цена: 19400 р.
Наличие на складе: Поставка под заказ.

Описание: Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills.

Gluten-Free Baking For Dummies

Автор: Layton Jean McFadden
Название: Gluten-Free Baking For Dummies
ISBN: 1118077733 ISBN-13(EAN): 9781118077733
Издательство: Wiley
Рейтинг:
Цена: 1847 р.
Наличие на складе: Поставка под заказ.

Описание: More than 150 tasty recipes for gluten-free baking Imagine baking without flour. Impossible, right? Essentially, that`s what you`re doing when you bake gluten-free. Sure, there are replacement flours, but there`s an art to combining those ingredients to re-create the tastes you know and love.

Understanding Baking, 3rd Edition

Автор: Joseph Amendola
Название: Understanding Baking, 3rd Edition
ISBN: 0471405469 ISBN-13(EAN): 9780471405467
Издательство: Wiley
Рейтинг:
Цена: 3176 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: In the professional kitchen, pastry chefs are responsible for the production of all baked goods (breads and pastries). Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after thein meal. Before a pastry chef can create, he or she must understand the basic science underlying baking. This edition of this useful reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

Professional Baking

Автор: Gisslen Wayne
Название: Professional Baking
ISBN: 0471783498 ISBN-13(EAN): 9780471783497
Издательство: Wiley
Рейтинг:
Цена: 18248 р.
Наличие на складе: Поставка под заказ.

Описание: Suitable for professional and home bakers, this title gives coverage of the theory and practice of baking. It includes a chapter on baking for special diets, information on ingredients and their use in baking, and sections on sugar confections, as well as 100 photographs. It also features more than 775 classic and creative recipes to explore.


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