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The Pastry Chef`s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional, Rinsky Glenn, Rinsky Laura Halpin


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Автор: Rinsky Glenn, Rinsky Laura Halpin
Название:  The Pastry Chef`s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
ISBN: 9780470009550
Издательство: Wiley
Классификация:
ISBN-10: 0470009551
Обложка/Формат: Paperback
Страницы: 375
Вес: 0.614 кг.
Дата издания: 31.03.2008
Язык: English
Иллюстрации: Illustrations
Размер: 228 x 155 x 22
Читательская аудитория: Professional & vocational
Подзаголовок: A comprehnsive resource guide for the baking and pastry professional
Ссылка на Издательство: Link
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Поставляется из: Англии



Baking and Pastry: Mastering the Art and Craft

Автор: The Culinary Institute of America
Название: Baking and Pastry: Mastering the Art and Craft
ISBN: 0470928654 ISBN-13(EAN): 9780470928653
Издательство: Wiley
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Цена: 12514 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

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

Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships

Автор: Boyle
Название: Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships
ISBN: 1118059840 ISBN-13(EAN): 9781118059845
Издательство: Wiley
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Цена: 8340 р.
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Описание: Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award-winning desserts in your own kitchen. Plating for Gold includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone, all presented in easy-to-follow, step-by-step instructions. You'll find whimsical and delicious one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Souffl?, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating. Includes advice on essential equipment, stocking your pastry kitchen, and perfect flavor pairings to help you create your own original recipes Features enticing full-color photographs of finished desserts, as well as hand-drawn sketches to illustrate plating techniques and provide endless inspiration Offers a behind-the-scenes look at the world of pastry competition, with candid photos and insider advice from some of today's best pastry chefs Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party, Plating for Gold is the gold standard in dessert cookbooks.

The Professional Chef`s Techniques of Healthy Cooking, 2nd Edition

Автор: The Culinary Institute of America
Название: The Professional Chef`s Techniques of Healthy Cooking, 2nd Edition
ISBN: 0471332690 ISBN-13(EAN): 9780471332695
Издательство: Wiley
Цена: 6714 р.
Наличие на складе: Поставка под заказ.

Описание: Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" Waldy Malouf, Chef/Restaurateur, Beacon I've been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef's(r) Techniques of Healthy Cooking hasn't got one ounce of padding! -- Graham Kerr, International Culinary Consultant The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a f years ago but with which we have become widely familiar. -- Craig Claiborne, from the Foreword to the First Edition

Chef`s Guide to Charcuterie

Автор: Brevery
Название: Chef`s Guide to Charcuterie
ISBN: 1466559845 ISBN-13(EAN): 9781466559844
Издательство: Taylor&Francis
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Цена: 27225 р.
Наличие на складе: Невозможна поставка.

Описание: Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pates, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides. As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

Chef`s Book of Formulas, Yields, and Sizes, 3rd Edition

Автор: Arno Schmidt
Название: Chef`s Book of Formulas, Yields, and Sizes, 3rd Edition
ISBN: 0471227161 ISBN-13(EAN): 9780471227168
Издательство: Wiley
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Цена: 16144 р.
Наличие на складе: Поставка под заказ.

Описание: This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Автор: Gisslen Wayne, Sackett Lou, Pestka Jaclyn
Название: Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
ISBN: 0470179961 ISBN-13(EAN): 9780470179963
Издательство: Wiley
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Цена: 19965 р.
Наличие на складе: Поставка под заказ.

Описание: Presents culinary students and professional working chefs with the coverage of what they need to know to master the cold kitchen. This title provides step-by-step techniques and procedures, covering over 450 recipes and more than 750 recipe variations for the garde manger chef. It covers simple salads, mousellines, and charcuterie specialties.

Purchasing for chefs

Автор: Feinstein, Andrew H. Stefanelli, John M.
Название: Purchasing for chefs
ISBN: 0470292164 ISBN-13(EAN): 9780470292167
Издательство: Wiley
Рейтинг:
Цена: 10981 р.
Наличие на складе: Поставка под заказ.

Описание: Features the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. This book contains sections on `Purchasing Technology` that explain purchasing lingo as well as illustrate different tools used in purchasing.

Chef`s Compendium of Professional Recipes 3e

Автор: Renold
Название: Chef`s Compendium of Professional Recipes 3e
ISBN: 0750604905 ISBN-13(EAN): 9780750604901
Издательство: Taylor&Francis
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Цена: 29040 р.
Наличие на складе: Поставка под заказ.

Описание: Intended for professional chefs and students, this work presents recipes based on traditional and classic methods. It also takes into account the trends towards healthy and safe eating, and suggests alternatives to certain ingredients.

Professional Garde Manger, Study Guide: A Comprehensive Guide to Cold Food Preparation

Автор: Gisslen Wayne, Sackett Lou, Pestka Jaclyn
Название: Professional Garde Manger, Study Guide: A Comprehensive Guide to Cold Food Preparation
ISBN: 0470284730 ISBN-13(EAN): 9780470284735
Издательство: Wiley
Рейтинг:
Цена: 8803 р.
Наличие на складе: Поставка под заказ.

Описание: Presents culinary students and professional working chefs with the comprehensive and visual coverage of the information they need to know to master the cold kitchen. This text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef.


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