Le cordon bleu patisserie foundations

Le cordon bleu patisserie foundations

61,37 €(IVA inc.)

Written by the internationally known Chefs of Le Cordon Bleu International, LE CORDON BLEU PüTISSERIE AND BAKING FOUNDATIONS, first Edition is a thorough introduction to classic French pâtisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs. Beginning with the fundamentals for preparing basic doughs and creams, readers progressively work toward more advanced techniques and recipes, including non-French recipes that demonstrate successful applications of French technique, making LE CORDON BLEU PüTISSERIE AND BAKING FOUNDATIONS, 1st Edition an ideal resource for aspiring professional chefs. INDICE: Part I: INTRODUCTION--A LIFE AND CAREER IN THE PASTRY KITCHEN. Part II: THE PROFESSIONAL PASTRY KITCHEN. 1. Hygiene and Safety. 2. Professional Uniform. 3. Preparing Your Workspace. 4. Knives and Tools. 5. Pastry Equipment. 6. Machines and Appliances. 7. Managing Your Stock and Menu. Part III: PASTRY TECHNIQUES AND SKILLS. 1. Ingredients. Flour. Sugar. Eggs. Butter. Cream. Spices and Flavorings. Nuts. Chocolate. 2. Fruit Preparation. Apples. Berries. Stone Fruit. Tropical Fruits. Part IV: PASTRY TECHNIQUES. Filling and Using a Pastry Bag. Using a Rolling Pin. Lining a Tart Pan and Decorative Borders. Lining Baking Pans. Glazing Techniques. 1. Batters. Creamy Whipped Rising Batters.Air-Whipped Rising Batters. Whipped Rising Batters. 2. Doughs. Sable Method. Creaming Method. Filo/Strudel. Laminated. Leavened Dough. 3. Creams. Egg-BasedCreams. Beaten Creams. Basic Light Creams. 4. Cream or Fruit Desserts. Crème Bavarois. Mousses and Soufflés. Sabayons. 5. Frozen Desserts. Ice creams. Sorbets and Parfaits. 6. Basic Confections. Cooking Sugar. Chocolate. Part V: FABRICATION SHEETS FOR CLASS FRENCH PASTRY RECIPES. Pâte Brisee. Pâte Sucree. PâteSable. Pâte a Choux. Pâte Feuilletee. Pâte a Cake. Pâte a Crepes. Pâte a Beignets. Biscuit a la Cuillere. Biscuit Genoise. Biscuit Joconde. Biscuit Dacquoise. Meringues (French, Suisse, Italienne). Filo/Strudel. Pain de Mie. Pain Complet. Pain au Lait. Brioches. Pâte a Savarin. Pâte a Croissants. Crème Pâtissière. Crème Anglaise. Crème d'Amande. Crème Chantilly. Crème au Beurre. Crème au Beurre aux Blancs. Crème St. Honore (Chibouste). Part VI: Conversion Charts Glossary.

  • ISBN: 978-1-4390-5713-1
  • Editorial: Delmar
  • Encuadernacion: Cartoné
  • Páginas: 384
  • Fecha Publicación: 18/12/2011
  • Nº Volúmenes: 1
  • Idioma: Inglés