Advanced Art of Baking and Pastry

AvR. Andrew Chlebana

Häftad, Engelska, 2025

1 118 kr

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Beskrivning

Thoroughly revised and updated resource on advanced techniques and concepts for next-level baking and dessert assembly The Advanced Art of Baking and Pastry, Second Edition balances a range of topics with depth of coverage, encompassing bakeshop items including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work, with an approach that’s accessible for the advanced baking and pastry student and professional. The author provides theoretical information along with tested recipes and detailed step-by-step procedures. This approach builds students’ confidence and skills and facilitates their understanding of the material. With revisions and updates throughout, the book builds from core techniques to complex creations, breaking advanced processes into parts to reinforce concepts and ensure that the final result is understandable. It also encourages students to synthesize material from the text, lecture materials, and personal experience to formulate a decision about what is happening, both physically and chemically, when ingredients interact with each other. Through this understanding, students can create their own products and evaluate whether something turns out properly. New to this edition: Over 100 new and freshly tested recipes, with more than 100 new finished and procedural imagesMore ideas and techniques for ice cream, truffles, and plated desserts based on instructor requestsNew information on bakery and foodservice operationsAn increased focus on new cake and plated dessert recipesThe Second Edition of The Advanced Art of Baking and Pastry guides students in higher-level baking and pastry culinary courses, and is a valuable resource for professionals looking to hone their skills.

Produktinformation

Utgivningsdatum:2025-01-15
Mått:216 x 272 x 28 mm
Vikt:1 542 g
Format:Häftad
Språk:Engelska
Antal sidor:592
Upplaga:2
Förlag:John Wiley & Sons Inc
Medarbetare:Susan Notter
ISBN:9781394254767

Utforska kategorier

Bakböcker inom Mat och dryck
Catering och matlagning inom Naturvetenskap och teknik
Desserter inom Mat och dryck

Mer om författaren

Andy Chlebana, CMPC, CCA, is Professor of Culinary Arts at Joliet Junior College. Andy studied at Joliet Junior College and The Culinary Institute of America and has been recognized as one of the Top Ten Pastry Chefs in America (2013), and as the American Culinary Federation 2008 Pastry Chef of the Year. He competed on Food Network’s Best Baker in America (2017), and was the winner of the Spring Baking Championship (2015), Challenge; Sugar and Candy Fashion. Andy has also participated in international competitions including the Team USA Coupe du Monde de la Patiserrie (captain, 2012 and team coach, 2023), American Culinary Federation Culinary Team USA Pastry Chef Culinary World Cup (2018), Culinary Olympics (2016), and Dubai World Hospitality Championship (2012).

Innehållsförteckning

Foreword viiiAcknowledgments ixAbout the Companion Website x1 Introduction 3Professionalism 3Food Safety 6Tools and Equipment 9Mise en Place 19Key Terms 19Questions for Review 192 Bread for the Pastry Chef 21Introduction to Bread 21Ingredients and Function 21Math 27Sour Starters 32Preferments 34Mixing Procedures 34Double Hydration 35Degrees of Mixing 35Bread Production Stages 37Key Terms 63Questions for Review 633 Viennoiserie 65Introduction to Viennoiserie 65Ingredients and Function 65Laminated Doughs 67Enriched Breads 75Puff Pastry 76Baking Puff Pastry 76Key Terms 93Questions for Review 934 Modern Pastry Techniques 95Modern Cuisine 95Basics of Modern Pastry 96Animal-Based Hydrocolloids 97Plant-Based Hydrocolloids 100Summary 133Key Terms 133Questions for Review 1335 Creams and Mousses 135Custard 135Baked Custards 142Mousse and Creams 146Key Terms 167Questions for Review 1676 Frozen Desserts 169Ingredients 169Emulsifiers and Stabilizers 177Churned Frozen Desserts 178Still Frozen Desserts 189Summary 209Key Terms 209Questions for Review 2097 Cake Mixing and Baking 211Introduction to Cakes 211Ingredients 211Main Categories 214Key Terms 237Questions for Review 2378 Assembling Cakes 239Classic Cakes 239Wedding Cakes 243Contemporary Cakes 245Glacé 251Key Terms 295Questions for Review 2959 Tarts and Pies 297Pies and Tarts 297Ingredients 297Mixing Dough 299Rolling and Lining Shell 300Classic Pies and Tarts 302Modern Tarts and Pies 303Key Terms 343Questions for Review 34310 Plated Desserts 345Presentation Approach 345Getting Started 351Key Terms 395Questions for Review 39511 Petits-Fours 397Introduction to Petits-Fours 397Sec 398Glacé 411Contemporary 423Petits-Fours Presentations 446Key Terms 449Questions for Review 44912 Chocolates and Confections 451Introduction to Chocolates and Confections 451Equipment 451Manufacturing Chocolate 453Chocolate Percentages 456Tempering Chocolate 458Chocolates 462Ganache 463Confections 486Key Terms 501Questions for Review 50113 Chocolate Work 503Introduction to Chocolate Work 503Chocolate Selection 504Garnishes 504Sculpture Design 512Techniques 520Key Terms 537Questions for Review 53714 Sugar Work 539Introduction to Sugar Work 539Cooking Sugar 540Casting Sugar 542Pulling and Blowing Sugar 548Crystalline Sugar 558Pastillage 558Sculpture Design 560Key Terms 569Questions for Review 569Index I-2

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