The professional pastry chef : a complete guide to baking and pastry / Gabriel Reynolds.
New York, NY, USA : Larsen and Keller Education, 2020Description: vii, 240 pages : colored illustrations ; 27 cmISBN:- 9781641723077 (pbk)
- 23 641.86 R33 2020
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College Library General Circulation Section | GC | GC 641.86 R33 2020 (Browse shelf(Opens below)) | Available | HNU003668 |
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| GC 641.83 N19 Salad / | GC 641.84 W85 2021 Vegan sandwiches : | GC 641.852 P69 Fine preserving / | GC 641.86 R33 2020 The professional pastry chef : | GC 641.874 A77 2017 Hotel sservice bartender / | GC 641.874 A77 2017 Hotel sservice bartender / | GC 641.874 C64 2017 Cocktail making and bartending / |
Includes index.
Chapter 1 Introduction to Pastry Chef
Chapter 2 Tarts
Chapter 3 Pastries
Chapter 4 Baking Pies
Chapter 5 Sugar and Chocolate Decorations
A dough of flour, water and butter is referred to as a pastry. It can be sweetened or savory in nature. Some common examples of pastries include pies, tarts, croissants, etc. A chef who specializes in making such pastries is known as a pastry chef. They create an array of sumptuous and innovative pastries depending upon the occasion. They also focus on the plating and decoration of such items. Pastries are served across all culinary establishments such as bistros, restaurants, bakeries, hotels, etc. This book aims to shed light on the diverse types of pastries. It provides a step-by-step guide for baking such food items. This book will prove beneficial to anyone who aims to pursue a career in the culinary field.
College of Business and Accountancy Bachelor of Science in Hospitality Management
Text in English
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