<div class="raw-html-embed"> Kennen Sie schon unseren Geschäftskundenservice? <a href="/fuer-geschaeftskunden">Wir beraten Sie gerne</a>.</div>

NL_Doormat: Hintergrundfarbe des Newsletter Banners unten in der Doormat. Mit # eingeben z.B. #1405BE

NL_Doormat: Verlinkung zur Newsletter Seite

Über uns

À propos de nous

Zahlung und Lieferung

Paiement et livraison

Nachhaltigkeit

Durabilité

Open Access

Datenschutz

Protection des données

Karriere

Carrière

Impressum

Mentions légales

LEXIA

LEXIA Arbeitsrecht

Was ist LEXIA?

C'est quoi LEXIA ?

LEXIA Familienrecht

Zeitschriften

Revues

recht

Pflegerecht

ZBJV

forumpoenale

ZStrR

Anwaltsrevue

Revue de l'avocat

RSAS

FamPra.ch

ASYL

Life Science Recht

BlAR

Sachbuch

Livres spécialisés

LOKI

Semaphor

Fokusthemen

Focus

Thema

Recht studieren

Arbeitsrecht

Droit du travail

Studium

Études

Familienrecht

Droit de la famille

Sozialversicherungsrecht

Droit des assurances sociales

Strafrecht

Droit pénal

Publikationen

Publications

Literatur

Onlinemodule LEXIA

Modules en ligne LEXIA

Bücher

Livres

Buchreihen

Collections

Datenbanken

recht.ch

Studienliteratur

Littérature pour les études

Services

Dienstleistungen für

Corporate Books

Publishing Lösungen

Aktuelles

Geschäftskunden

Professionnels

Corporate Publishing

Content solutions

Buchhandlungen

Librairies

Veranstaltungen

Événements

Presse

Dozierende

Enseignants

Studierende

Étudiants

Inserierende

Annonceurs

Newsletter

Blog

Autorinnen/Autoren

Auteurs

Unsere Schreibenden

Hilfe

Unsere Autorinnen und Autoren

Liste

Autorenlounge

Espace des auteurs

Bei uns publizieren

Publier chez nous

Autorenstimmen

Témoignages

Verlag

Éditions

Themen

Mehr wissen

Mitarbeitende

Collaborateurs

Geschichte

Histoire

Vision und Mission

Vision et mission

Unser Magazin

Notre magazine

Unternehmenskultur

Culture d'entreprise

Partner

Partenaires

Kontakt

Contact

Shop

Schweizer Recht

Ausländisches Recht

Über unseren Shop

Neuerscheinungen

Nouveautés

Sortiment und Funktionen

Assortiment et recherche

Vorankündigungen

À paraître

Nach Rechtsgebiet

Par domaine juridique

Kommentare

Commentaires

Chlebana R: The Advanced Art of Baking
and Pastry

The Advanced Art of Baking and Pastry

Foreword viii Acknowledgments ix About the Companion Website x 1 Introduction 3 Professionalism 3 Food Safety 6 Tools and Equipment 9 Mise en Place 19 Key Terms 19 Questions for Review 19 2 Bread for the Pastry Chef 21 Introduction to Bread 21 Ingredients and Function 21 Math 27 Sour Starters 32 Preferments 34 Mixing Procedures 34 Double Hydration 35 Degrees of Mixing 35 Bread Production Stages 37 Key Terms 63 Questions for Review 63 3 Viennoiserie 65 Introduction to Viennoiserie 65 Ingredients and Function 65 Laminated Doughs 67 Enriched Breads 75 Puff Pastry 76 Baking Puff Pastry 76 Key Terms 93 Questions for Review 93 4 Modern Pastry Techniques 95 Modern Cuisine 95 Basics of Modern Pastry 96 Animal-Based Hydrocolloids 97 Plant-Based Hydrocolloids 100 Summary 133 Key Terms 133 Questions for Review 133 5 Creams and Mousses 135 Custard 135 Baked Custards 142 Mousse and Creams 146 Key Terms 167 Questions for Review 167 6 Frozen Desserts 169 Ingredients 169 Emulsifiers and Stabilizers 177 Churned Frozen Desserts 178 Still Frozen Desserts 189 Summary 209 Key Terms 209 Questions for Review 209 7 Cake Mixing and Baking 211 Introduction to Cakes 211 Ingredients 211 Main Categories 214 Key Terms 237 Questions for Review 237 8 Assembling Cakes 239 Classic Cakes 239 Wedding Cakes 243 Contemporary Cakes 245 Glacé 251 Key Terms 295 Questions for Review 295 9 Tarts and Pies 297 Pies and Tarts 297 Ingredients 297 Mixing Dough 299 Rolling and Lining Shell 300 Classic Pies and Tarts 302 Modern Tarts and Pies 303 Key Terms 343 Questions for Review 343 10 Plated Desserts 345 Presentation Approach 345 Getting Started 351 Key Terms 395 Questions for Review 395 11 Petits-Fours 397 Introduction to Petits-Fours 397 Sec 398 Glacé 411 Contemporary 423 Petits-Fours Presentations 446 Key Terms 449 Questions for Review 449 12 Chocolates and Confections 451 Introduction to Chocolates and Confections 451 Equipment 451 Manufacturing Chocolate 453 Chocolate Percentages 456 Tempering Chocolate 458 Chocolates 462 Ganache 463 Confections 486 Key Terms 501 Questions for Review 501 13 Chocolate Work 503 Introduction to Chocolate Work 503 Chocolate Selection 504 Garnishes 504 Sculpture Design 512 Techniques 520 Key Terms 537 Questions for Review 537 14 Sugar Work 539 Introduction to Sugar Work 539 Cooking Sugar 540 Casting Sugar 542 Pulling and Blowing Sugar 548 Crystalline Sugar 558 Pastillage 558 Sculpture Design 560 Key Terms 569 Questions for Review 569 Index I-2

Recipes for irresistible pancakes, churros, waffles, and more

The Perfect Pancake Cookbook

Explore exciting recipes from the streets of India's four biggest cities

Explore exciting recipes from the streets of India's four biggest cities

A street food journey through India

Indian Street Food

OH Cookery

Make unbelievable illusion cakes that will fool your family and confuse your friends! Featuring 20 hyper-realistic, incredible cakes, go behind the scenes with The Bake King, Ben Cullen, as he reveals the secrets behind his showstopping creations. From trainers to teddy bears and football to fries, Cake or Fake? is packed with astonishing and achievable designs, clear step-by-step tutorials and exclusive tips and techniques that will have you creating impressive illusion cakes with confidence and skill.

An exciting and entertaining immersive cake decorating book with wow factor from internet sensation, The Bake King.

Make Your Own Hyper-Real Illusion Cakes Step by Step with The Bake King

Cake or Fake?

A new community cookbook from the Jewish Food Hero, Jewish Sweets features diverse Jewish bakers and dessert recipes selected by a social media competition, inviting readers into a uniquely global, and uniquely sweet, Jewish dessert-making experience.

A Worldwide Community Cookbook of 100 Dessert Recipes

Jewish Sweets

A collection of more than 100 recipes celebrating of the most versatile and transformative fruits used in cooking, from STUNNINGLY SIMPLE SALADS to complex and RICHLY SPICED CURRIES and stews, as well as TEMPTINGLY TANGY DESSERTS and drinks.

A collection of more than 100 recipes celebrating of the most versatile and transformative fruits used in cooking, from STUNNINGLY SIMPLE SALADS to complex and RICHLY SPICED CURRIES and stews, as well as TEMPTINGLY TANGY DESSERTS and drinks.

Fresh & vibrant recipes for citrus fruit

Zest

A collection of recipes inspired by the vibrant and diverse culture of the&nbsp;Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.

Small plates to relish ('relish' being the original meaning of the Persian word maza, from which the term mezze derives) include popular dips, salads and small bites – such as hummus, baba ganoush, tabbouleh and falafel – as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk. There's also Grilled Skewers of Beef with a Tahini-Based Tarator Sauce or – one of the greats of Levantine feasting – a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. You’ll want to return to these deliciously fresh and exciting dishes time and again!

Vibrant & delicious Levantine food to share

Middle Eastern Feasts

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere – down to the background music – influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

Unlock the Secrets of Flavorful Cooking

The Science of Flavor

Nourishing Recipes from Fast to Feast

The Ramadan Kitchen

A Seafood Handbook

Nathan Outlaw On Fish

Fresh, simple plant-based recipes that mean eating meat and dairy free has never been easier

Fresh, simple plant-based recipes that mean eating meat and dairy free has never been easier

Hamlyn Cooks: Easy Vegan Meals

"The genius galette, a rustic, freeform tart, is easier to bake than pie. It requires a few simple ingredients, and minimal equipment, meaning that with some pantry basics, a home cook can put one together for no more than the cost of fresh (or frozen!) produce. A galette can be sweet or savory, filled with any imaginable combination of fruits or veggies, meats, cheeses, and spices. They are great for a party-they can be prepared in advance, but they also come together quickly when you're in a pinch-and galettes can be made year-round with whatever produce is available. Galette! celebrates this humble pastry, offering 50 easy-to-follow and customizable recipes. With one basic crust recipe, endless galette possibilities are within reach. Celebrate summer's bounty with a Marinated Artichoke and Tomato or Lofty Peaches and Granola Galette. Brown-Buttered Apples and Honey, rolled out and baked like a slab pie, is the perfect dessert for a crowd, while individual Lemony Spinach and Rice galettes work well for a family dinner. No matter the filling, galettes are the ideal, foolproof bake for home cooks"--

The galette-unfussy, easy to make, and fully customizable-is presented in 50 sweet and savory recipes using seasonal fruits and vegetables, nuts, chocolate, and accessible pantry staples.

Sweet and Savory Recipes As Easy As Pie

Galette!

50 Easy One Tin Recipes

Loaf Tin Bakes

The Advanced Art of Baking and Pastry

Bibliografische Angaben

Inhaltsverzeichnis

Schlagworte

Bibliografische Angaben

Inhaltsverzeichnis

Schlagworte

Weitere Titel zum Thema