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Educational bakery and cook books
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Boulangerie by Paul Rambali 1 Edition Hardcover, 180 pages Published by MacMillan General Reference Publication date: April 1,1995 Dimensions (in inches): 8.17 x 8.32 x .71 ISBN: 0026008653 List: $20.00 |
| THE CRAFT AND CULTURE OF BAKING IN FRANCE The publisher, Macmillan General Reference: In France the Boulangerie, along with the village church, has always been at the heart of the community. Villagers frequent the local Boulangerie two and three times a day to buy baguettes fresh from the oven. And yet, with the arrival of modern supermarkets, where bread is often trucked in, the artisan's craft of bread-making is slowly disappearing.Boulangerie captures-in beautiful photographs and words-the essence of this centuries-old tradition. It gives readers an insider's look through interviews with the bakers themselves, as well as with thirty-six authentic recipes for classic breads and pastries. Boulangerie is the perfect gift for bread bakers and bread lovers. |
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Professional Baking by Wayne Gisslen Hardcover, 377 pages Published by John Wiley & Sons Publication date: January 1994 Dimensions (in inches): 11.31 x 8.87 x 1.39 ISBN: 047159508X List Price: $49.95 ~ Our estimated Price $34.96 This comprehensive reference now offers step-by-step instruction for everything from breads and pastries to soufflés and frozen desserts. Includes a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice creams. 50 illustrations. Additional books by Wayne Gisslen are available here. |
| BAKING AND SCIENCE TECHNOLOGY by Ernst J. Pyler Hardcover Est. Price: $99.00 Published by Sosland Pub Co Publication date: June 1988 ISBN: 1882005023 |
| Review written by Sosland Pub CO: The established baking best-seller, Baking Science & Technology by E.J. Pyler is an on-the-job reference that every commercial baker needs. This two-volume, illustrated set is a completely updated guide to modern baking practices with information on major advances in baking science and significant innovations in production technology. Answers to virtually every imaginable question regarding baking can be found in this huge reference work. It's an easy-to-use source of theoretical and practical information. Subject matter is organized starting with the elementary principles of baking to a discussion of their practical implementation and applications. Click here to
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| 1001 Secrets of Great Cooks by Jean Anderson 1st Edition Paperback Published by Berkley Pub Group Publication date: September 1,1995 Dimensions (in inches): 7.97 x 5.10 x .66 ISBN: 0399521534 List: $12.00 ~ Our estimated Price: $9.60 |
| How to Shop for Food, Store It, Prep It, Cook
It, Decorate It, Serve It and Recycle It This invaluable reference gives home cooks access to the secrets that keep professional kitchens running smoothly and efficiently. Celebrated cookbook authors, food editors, chefs, restaurateurs, and other professionals, including Wolfgang Puck, Martha Stewart, and Julia Child, offer trade secrets that will benefit even the most inexperienced cook. |
| Advanced Service Techniques by Joyce Nutley Paperback, 192 pages Published by Hodder & Stoughton Publication date: September 1993 Dimensions (in inches): 8.51 x 6.07 x .53 ISBN: 0470233540 List: $29.95 Renowned in the catering industry, the author provides invaluable information on a wide range of dishes for each course in an a la carte menu. Selections are color-coded and dishes alphabetically listed for quick reference. Contains detailed instructions on equipment, accompaniments and service. All dishes were prepared and photographed at Claridge's, London. |
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