Baking Boot Camp: Five Days of Basic Training at the Culinary Institute of America Five Days of Basic Training At the Culinary Institute of America
-
- Englisch ausgewählt
Fr. 36.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
Februar 2007
Verlag
John Wiley & SonsSeitenzahl
288
Maße (L/B/H)
23.9/19.5/2.2 cm
Gewicht
889 g
Sprache
Englisch
ISBN
978-0-7645-7279-1
Experience the intensity of Baking and Pastry Boot Camps at the "most influential training school for professional cooks"("Time" magazine) BAKING BOOT CAMP
"In 'mealy' doughs, fat coats the flour, thereby preventing much gluten from forming; in effect, the fat shortens the protein strands by restricting their development. Suddenly a light went off in my head: so that's why it's called shortening!"
PASTRY BOOT CAMP
"Today was the day I'd been waiting for, ourlesson in puff pastry! Perhaps more than any otherkind of dough, puff pastry distinguishes thechefs from the recruits. Tender, flaky, lightas a wisp - if I could make dough like that, I'd be thrilled."
Day by day, lesson by lesson, Darra Goldstein takes you along as she works her way through two tough Boot Camp courses.
"In 'mealy' doughs, fat coats the flour, thereby preventing much gluten from forming; in effect, the fat shortens the protein strands by restricting their development. Suddenly a light went off in my head: so that's why it's called shortening!"
PASTRY BOOT CAMP
"Today was the day I'd been waiting for, ourlesson in puff pastry! Perhaps more than any otherkind of dough, puff pastry distinguishes thechefs from the recruits. Tender, flaky, lightas a wisp - if I could make dough like that, I'd be thrilled."
Day by day, lesson by lesson, Darra Goldstein takes you along as she works her way through two tough Boot Camp courses.
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.