Description

Pastry & Dessert Techniques presents 35 proven pastry techniques that can be used by novice cooks, culinary students, apprentices, and seasoned veterans of the professional kitchen to create both sweet and savory pastries as well as desserts. Large, step-by-step photos showcase the author (a practicing executive chef) using foundational techniques to create 65 elegant pastries and desserts. Some recipes contain variations or subcomponent recipes. Access to online learner resources is included with the textbook.

Textbook features:

• 35 Techniques for making pastries and desserts are showcased step by step.
• 17 Technique Recipes help learners build their skills using foundational techniques.
• 65 proven recipes allow learners to practice pastry and dessert techniques.
• Critical Control Points identify important safety, sanitation, and preparation tips.
• History Notes add interest and provide background information.

CONTENTS

Foundational Pastry Techniques

• Creams
• Pastry Doughs
• Egg Foams

Savory Pastry Basics
• Crêpes & Tarts
• Convenience Pastry Doughs
• Puff Pastries

Plate Presentation
• Dessert Sauces
• Chocolate
• Plating & Displays

Classics & Signatures
• Classic Pastries & Desserts
• Signature Pastries & Desserts