Educational bakery and cook books
by Paul Rambali
1 Edition Hardcover, 180 pages
Published by MacMillan General Reference
Publication date: April 1,1995
Dimensions (in inches): 8.17 x 8.32 x .71
|THE CRAFT AND CULTURE OF BAKING IN FRANCE
The publisher, Macmillan General Reference:
In France the Boulangerie, along with the village church, has always been at the heart of the community. Villagers frequent the local Boulangerie two and three times a day to buy baguettes fresh from the oven. And yet, with the arrival of modern supermarkets, where bread is often trucked in, the artisan's craft of bread-making is slowly disappearing.Boulangerie captures-in beautiful photographs and words-the essence of this centuries-old tradition. It gives readers an insider's look through interviews with the bakers themselves, as well as with thirty-six authentic recipes for classic breads and pastries. Boulangerie is the perfect gift for bread bakers and bread lovers.
by Wayne Gisslen
Hardcover, 377 pages
Published by John Wiley & Sons
Publication date: January 1994
Dimensions (in inches): 11.31 x 8.87 x 1.39
List Price: $49.95 ~ Our estimated Price $34.96
This comprehensive reference now offers step-by-step instruction for everything from breads and pastries to soufflés and frozen desserts. Includes a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice creams. 50 illustrations.
|BAKING AND SCIENCE TECHNOLOGY
by Ernst J. Pyler
Est. Price: $99.00
Published by Sosland Pub Co
Publication date: June 1988
|Review written by Sosland Pub CO:
The established baking best-seller, Baking Science & Technology by E.J. Pyler is an on-the-job reference that every commercial baker needs. This two-volume, illustrated set is a completely updated guide to modern baking practices with information on major advances in baking science and significant innovations in production technology.
Answers to virtually every imaginable question regarding baking can be found in this huge reference work. It's an easy-to-use source of theoretical and practical information. Subject matter is organized starting with the elementary principles of baking to a discussion of their practical implementation and applications.
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|1001 Secrets of Great Cooks
by Jean Anderson
1st Edition Paperback
Published by Berkley Pub Group
Publication date: September 1,1995
Dimensions (in inches): 7.97 x 5.10 x .66
List: $12.00 ~ Our estimated Price: $9.60
|How to Shop for Food, Store It, Prep It, Cook
It, Decorate It, Serve It and Recycle It
This invaluable reference gives home cooks access to the secrets that keep professional kitchens running smoothly and efficiently. Celebrated cookbook authors, food editors, chefs, restaurateurs, and other professionals, including Wolfgang Puck, Martha Stewart, and Julia Child, offer trade secrets that will benefit even the most inexperienced cook.
|Advanced Service Techniques
by Joyce Nutley
Paperback, 192 pages
Published by Hodder & Stoughton
Publication date: September 1993
Dimensions (in inches): 8.51 x 6.07 x .53
Renowned in the catering industry, the author provides invaluable information on a wide range of dishes for each course in an a la carte menu. Selections are color-coded and dishes alphabetically listed for quick reference. Contains detailed instructions on equipment, accompaniments and service. All dishes were prepared and photographed at Claridge's, London.
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