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Practical Cookery 11/E
Practical Cookery 11/E
The purpose of this book is to provide a sound foundation of professional cookery for all levels of students of catering.
The following points are important: • to develop a professional attitude and appearance, acquire skills and behave in a professional manner;
To develop knowledge and understanding of all commodities regarding cost, quality and use
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
Baking Artisan Bread provides an unintimidating, formula-based approach to baking bread at home. With step-by-step, photo-illustrated instructions, chef Ciril Hitz shows you how with just 10 formulas you can create more than 30 different breads.
After a full exploration of the ingredients, equipment, and techniques of bread baking, move confidently into the kitchen to bake a range of bread types with easy-to-follow recipes for these doughs:
- Baguette
- Ciabatta
- Whole Wheat
- Pane Francese
- Pizza
- Bagel
- Pain de Mie
- Challah
- Brioche
- Croissant
Baking and Pastry: Mastering the Art and Craft
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs and revised, up-to-date information on creating spectacular pastries, desserts, and bread. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.
Bachour The Baker – Downloadable book.
'BEST PASTRY CHEF IN THE WORLD' Pastry Competition in Millan 2018. Bachour the Baker is an indispensable pastry & dessert recipe book from world-renowned pastry chef Antonio Bachour. Learn how to make professional-quality laminated dough by following the illustrated step-by-step instructions. Puff pastry, croissants, brioche, cookies, and more! Intended as a reference guide for the professional baker, this book is a treasure trove of pastry possibilities
Chocolate by Antonio Bachour: Print Replica
Chocolate is the third collaboration between celebrated Pastry Chef Antonio Bachour and renowned food-photographer Battman. This book includes ful-color photographs and recipes for Entremets, Petit Gateaux, Verrine, Tarts, Bonbons, and lovely Chocolate Plated Desserts.
Chef Bachour shows you his most impressive and delicious preparation and presentation methods for all manner of chocolate desserts.
Foreword by Chef Luciana Bianchi, Photography by Battman