Baking and Pastry Arts Research Guide

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal.

Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry with a highly visual and learner-friendly format.

In this third cookbook, Chef Yamashita shares a delightful collection of recipes for his signature sponge, chiffon and mousse cakes, so you can make these creations your own.

In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe-like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)-as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how.

In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker.

A memoir of one woman's adventures leaving her office job and pursuing her dream of becoming a chef. Eventually landing the job of pastry chef for a three-star New York restaurant, she recounts with endearing candour the dry cakes and burned pots of her early internships and the sweat, sheer determination and finely-tuned taste buds - as well as resilient ego and sense of humour - that won her spots in world-class kitchens. Spiced is a clever, surprisingly frank and affectionate glimpse at the sweet and sour of following one's passion.

Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.

With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life.

The must-have sweet baking companion to the blockbuster Bourke Street Bakery. From the easiest of foolproof cakes, to the crumbliest of pastries and pies, and the most buttery, flaky croissants and danishes - All Things Sweet represents years of testing, adapting and refining secret recipes.

Going through the ritual of bringing out the measuring scales, pouring out flour, whipping up the eggs, stirring the batter and impatiently slicing up warm cake is a beautiful thing that deserves to be enjoyed all year round no matter the day, season or occasion.

This book presents an innovative approach to addressing these issues by providing a comprehensive overview of the latest technologies used to guarantee the safety and quality of a wide range of food products. The chapters cover topics such as oil and water quality, sensory analysis using fuzzy logic, hazards and their detection in milk, meat, fish, and various agricultural products, and more. Additionally, the book highlights emerging technologies for non-destructive quality analysis and practical approaches to ensuring safety and quality in the milling and baking industries.