Creating mouth-watering food images requires more than just a love of food and access to a kitchen. With the popularity of food blogs and photography how-tos, it’s tempting to think that anyone can photograph food, but it’s another thing entirely to shoot for a tight ad layout with the pressure of your client watching over your shoulder.
Dust the flour off the counter, and crack open the books... I mean articles!
Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts.
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.
This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.
Cree explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. The recipes begin with the basics, then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. Add the mix-ins, and a simple treat is elevated to whatever your heart desires.
Originally published in France, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations.
We are the national trade association representing Canada's over $8 billion baking industry. Baking Association of Canada's members include retail, in-store and wholesale/commercial baking companies along with the allied trades.
In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking. This indispensable book provides in-depth information on how to choose the best equipment for any baking job—from scaling and measuring tools to cutting and confectionery tools, and from small appliances to bakeware and beyond—along with proper techniques for handling and maintaining that equipment.