- ホーム
- > 洋書
- > 英文書
- > Business / Economics
Full Description
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 images
More ideas and techniques for ice cream, truffles, and plated desserts based on instructor requests
New information on bakery and foodservice operations
An increased focus on new cake and plated dessert recipes
The 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.
Contents
Foreword viii
Acknowledgments ix
About the Companion Website x
1 Introduction 3
Professionalism 3
Food Safety 6
Tools and Equipment 9
Mise en Place 19
Key Terms 19
Questions for Review 19
2 Bread for the Pastry Chef 21
Introduction to Bread 21
Ingredients and Function 21
Math 27
Sour Starters 32
Preferments 34
Mixing Procedures 34
Double Hydration 35
Degrees of Mixing 35
Bread Production Stages 37
Key Terms 63
Questions for Review 63
3 Viennoiserie 65
Introduction to Viennoiserie 65
Ingredients and Function 65
Laminated Doughs 67
Enriched Breads 75
Puff Pastry 76
Baking Puff Pastry 76
Key Terms 93
Questions for Review 93
4 Modern Pastry Techniques 95
Modern Cuisine 95
Basics of Modern Pastry 96
Animal-Based Hydrocolloids 97
Plant-Based Hydrocolloids 100
Summary 133
Key Terms 133
Questions for Review 133
5 Creams and Mousses 135
Custard 135
Baked Custards 142
Mousse and Creams 146
Key Terms 167
Questions for Review 167
6 Frozen Desserts 169
Ingredients 169
Emulsifiers and Stabilizers 177
Churned Frozen Desserts 178
Still Frozen Desserts 189
Summary 209
Key Terms 209
Questions for Review 209
7 Cake Mixing and Baking 211
Introduction to Cakes 211
Ingredients 211
Main Categories 214
Key Terms 237
Questions for Review 237
8 Assembling Cakes 239
Classic Cakes 239
Wedding Cakes 243
Contemporary Cakes 245
Glacé 251
Key Terms 295
Questions for Review 295
9 Tarts and Pies 297
Pies and Tarts 297
Ingredients 297
Mixing Dough 299
Rolling and Lining Shell 300
Classic Pies and Tarts 302
Modern Tarts and Pies 303
Key Terms 343
Questions for Review 343
10 Plated Desserts 345
Presentation Approach 345
Getting Started 351
Key Terms 395
Questions for Review 395
11 Petits-Fours 397
Introduction to Petits-Fours 397
Sec 398
Glacé 411
Contemporary 423
Petits-Fours Presentations 446
Key Terms 449
Questions for Review 449
12 Chocolates and Confections 451
Introduction to Chocolates and Confections 451
Equipment 451
Manufacturing Chocolate 453
Chocolate Percentages 456
Tempering Chocolate 458
Chocolates 462
Ganache 463
Confections 486
Key Terms 501
Questions for Review 501
13 Chocolate Work 503
Introduction to Chocolate Work 503
Chocolate Selection 504
Garnishes 504
Sculpture Design 512
Techniques 520
Key Terms 537
Questions for Review 537
14 Sugar Work 539
Introduction to Sugar Work 539
Cooking Sugar 540
Casting Sugar 542
Pulling and Blowing Sugar 548
Crystalline Sugar 558
Pastillage 558
Sculpture Design 560
Key Terms 569
Questions for Review 569
Index I-2
