PST: Pastry Arts

PST 101-204: Professional Baking

product image
$132.00
$195.00
$132.00 - $195.00

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

ISBN/SKU: 
9781119148449
Publication Date: 
2016-09-13
0
Author: 
Publisher: 
Publisher: 
Wiley

PST 222: The Art fo the Chocolatier

PST 222: The Art fo the Chocolatier
$52.00

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.

Covering the full spectrum of chocolate work--from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly--The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.

  • Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more.
  • An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece.
  • Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques.
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter

Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.

  • Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more
  • An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece
  • Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques
  • The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

    ISBN/SKU: 
    9780470398845
    Publication Date: 
    2011-01-18
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    PST 222: The Art of the Confectioner

    PST 222: The Art of the Confectioner
    $60.00
    A gorgeous professional-level guide to the most challenging form of the confectioner's art

    A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills.

    The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions.

    Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.

    ISBN/SKU: 
    9780470398920
    Publication Date: 
    2012-04-17
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    PST 224: Professional Cake Decorating

    PST 224: Professional Cake Decorating
    $60.00
    The comprehensive guide to amazing cake decoration--now fully updated

    Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.

    ISBN/SKU: 
    9780470380093
    Publication Date: 
    2012-01-24
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    PST: Cuisine Foundations The Chef's of LeCordon Bleu

    PST: Cuisine Foundations The Chef's of LeCordon Bleu
    $63.30
    Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark book traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules Gouffe, Urbain Dubois, Antonin Careme, and other noted chefs of earlier generations to deliver a truly authoritative work. Illustrated with thousands of highly detailed photographs that reveal the proper cooking and preparation techniques, Le Cordon Bleu Cuisine Foundations passes the exceptional history of traditional, modern, nouvelle, and actual French cuisine on to a new generation of culinarians.
    ISBN/SKU: 
    9781435481374
    Publication Date: 
    2010-04-28
    0
    Publisher: 
    Cengage Learning

    BTC Campus Store | store@btc.ctc.edu | 3028 Lindbergh Ave, Bellingham, WA 98225  | (360) 752-7000 

    © Bellingham Technical College