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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

Ditch the dull eggs and overpriced café menus-The Brunch Club is your guide to reimagining brunch at home. Packed with over 70 inventive recipes inspired by cuisines from around the world, this book turns your weekend meal into a mini celebration, whether you're hosting a crowd or indulging in a cosy Sunday treat. The Brunch Club proves that brunch doesn't have to be boring. From Masala Beans on Toast to Gochujang Fried Chicken &amp; Waffles, each dish delivers bold flavours and fresh twists on classics. Need hosting inspiration? You'll also find vibrant photography, drink pairings, meal plans, tablescaping ideas and expert tips to create a brunch experience that wows. Whether you're after an effortless sharing spread or a showstopping centerpiece, this book has a dish for every occasion. It's the perfect gift for any social home cook!

Delicious Recipes and Hosting Tips for Feeding Friends

The Brunch Club

Drinking and Other Things to Do With Gin; Day by Day, Season by Season - A Recipe Book

The Gin Drinker's Year

From classic to quirky, the pickle is the ultimate accessory to pack a punch and perk up any meal. With trending versions from pickled scotch bonnet chillies to pickle popcorn (yes really!) pickles have fast become the ultimate flavour bomb and the culinary companion of elite snacks everywhere. With recipes on how to make classic pickles alongside exciting new flavours like sweet pickles, pickle cocktails and quick pickles, this is your essential guide to a taste powerhouse, showing you that pickles really are a big 'dill'. Contents will include: - Small batch recipes for a modern, experimental approach - Pickling recipes - how to make fresh pickles with exciting new flavours - Pickle-centric recipes (think sauces, platters, pickle plates, sandwiches, beer snacks) - Pickle juice recipes (dressings, cocktails) - Sweet pickles (think pickled blueberries on pancakes, quick pickled apples)

75 classic, quirky and clever pickle recipes to perk up any meal

Pickle!

Aster Cookbooks

40 superfood recipes to supercharge your life

The Little Book of Matcha

This book is a celebration of chai, the healthy Ayurvedic drink that is not only woven into the fabric of life in India, but now rapidly growing in popularity and enjoyed across the world. The Book of Chai&nbsp;presents 65 delicious recipes for chai, including recipes using chai and dishes to accompany chai. As well as explaining the health benefits and different techniques for making chai, this book contains chais for different seasons, times of day and moods. There are chais to wake you up, chais to soothe you after a stressful day and chais to help you sleep. The Book of Chai&nbsp;also explores the fascinating history of the beverage and its role in Indian life and culture. Evocative 'chai stories' woven throughout bring to life the importance of this drink and the way it oils the wheels of Indian society

A guide to the iconic and ever-popular beverage, blending recipes with history and personal memoir

The Advanced Art of Baking and Pastry

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Bibliografische Angaben

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