Professional Pastry Chef or Cooking Outside the Pizza Box

Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

Author: Bo Friberg

The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

Table of Contents:

	Preface	xii
	Introduction	xiii
Chapter 1	Mise en Place	3
Chapter 2	Basic Doughs	59
Chapter 3	Yeast Breads	89
Chapter 4	Flatbreads, Crackers, and Rolls	163
Chapter 5	Breakfast Breads and Pastries	207
Chapter 6	Cookies	259
Chapter 7	Tarts, Pies, Cobblers, and Crisps	323
Chapter 8	Tea Cakes, Pound Cakes, Muffins, and Other Quick Breads	383
Chapter 9	Sponge Cakes and Cake Bases	429
Chapter 10	Basic Chocolate Work and Decorating Techniques	451
Chapter 11	Decorated Cakes	485
Chapter 12	Individual Pastries	539
Chapter 13	Plated Desserts	603
Chapter 14	Ice Cream and Sorbets	711
Chapter 15	Custards, Puddings, Mousses, Charlottes, and Bavarian Creams	755
Chapter 16	Sauces, Syrups, and Fillings	807
Appendix A	Ingredients	847
Appendix B	Equipment	937
Appendix C	Weights, Measures, and Yields	971
	Index	994

Books about economics: Future of Business or The Successful Occupational Therapy

Cooking Outside the Pizza Box: Easy Recipes for Today's College Student

Author: Jean Patterson

College kids living on their own for the first time are startled to realize that now they have to cook for themselves. This attractive spiral-bound book is exactly what they need, serving up easy recipes and basic cooking methods for beginners. The resulting meals are nutritious and appetizing, more healthful and less expensive than relying on the local pizza parlor or Burger King every time hunger pangs strike. Practical advice and helpful tips instruct busy college kids on everything from food and equipment shopping and sharing a kitchen to scrambling an egg and preparing a complete, well-balanced meal. Recipes are divided into these general categories:

Munchies * Breakfast * Main Courses * Pasta and Rice * Soups * Veggies and Salads * Desserts *

Munchies include a great array of snacks and finger foods, from garlicky humus to pizza-flavored popcorn. Breakfast recipes include egg dishes, French toast, pancakes, and others. Main courses range from simple grilled sandwiches to more ambitious entrees like roasted chicken with lemon and herbs. Vegetarian dishes include tasty Portobello mushrooms with garlic mayonnaise, pan-fried Asian dumplings with dipping sauce, couscous and veggie salad, and many others. Among the dessert recipes are instructions for making brownies, cookies, chocolate cake, apple crisp, and a remarkably easy pumpkin pie. Recipes come with a special trouble-shooting and mistake-avoiding feature called Don't Let This Happen to You. Attractive line illustrations and a handy index help make this book a godsend for hungry college kids. Makes a good high school graduation gift!

Shirley Reis - KLIATT

Anyone living on his or her own for the first time will benefit from using this wonderful book. All the recipes have clear directions that include the prep and cooking times along with the equipment that is required. A special feature, "don't let this happen to you," describes how the recipe can turn out to be a disaster if some of the steps are not followed correctly. A special introductory section shows how to follow a recipe, measure correctly, basic chopping techniques, what to have on hand, where to shop for food, and how to set up a kitchen and clean up various areas of the kitchen, along with kitchen first aid. Special menus include recipes for a romantic dinner, a picnic menu, and cooking for a crowd. Some of the recipes are: Weekend Morning French Toast; Asparagus with Browned Butter; Tomato, Mozzarella and Basil Salad; Asian Noodle Salad; Sautйed Salmon with Lemon; Pesto Turkey Burgers; Portobello Mushroom with Garlic Mayonnaise; Roasted Turkey Breast with Cranberry-Orange Sauce; Spicy Chili; and Walnut Chunk Brownies. This would make a perfect purchase for any high school graduate! KLIATT Codes: SA—Recommended for senior high school students, advanced students, and adults. 2004, Barron's, 154p. illus. index., Ages 15 to adult.