Awaken your inner pastry chef with this how-to guide to baking perfection.; Master baker and confectionary artist Sasha Nary is here to disprove the assumption that baking and dessert decorating are difficult-or impossible-tasks. With a little passion, some simple tricks and tips, and a host of show-stopping recipes, anyone can impress their loved ones with unforgettable homemade treats, such as - Chocolate Honey Cake - Eggless Yogurt Cherry Cake - Pear Mint Ganache Macarons -Lavender Blueberry Mini Pavlova - Pistachio Raspberry Milk Cake This mouthwatering collection of desserts contains a mix of traditional Ukrainian recipes as well as Sasha's original inventions that have been "tested, tried, and tested again," including health-conscious alternatives so you can enjoy the magic of baking guilt-free. Whether you're a pavlova protégé or a macaron master, Baking Magic is sure to inspire a new love for American and European desserts!

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas, Germany/USA En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler, Switzerland: Author and Consultant

With more than 200 mouthwatering recipes including all-time favorites, this beautifully illustrated baking book is the only one you'll need. Baking is a form of alchemy—the art of turning mundane everyday ingredients into something extraordinary. Pastry chef Alison Thompson has studied at the sides of some of the world's most celebrated pastry chefs for years, learning the art and science of baking. In Bake: The Essential Companion, Alison shares the creations that continue to delight her clientele and her family. There's a recipe here for every occasion and every part of your meal—dinner, side dishes and, of course, dessert! With more than 200 mouthwatering recipes including her all-time favorite bread recipes, cakes and cookies, Alison also presents dozens of unique pastry recipes that you usually only find in a specialty pastry shop. She even includes a section on gluten-free baking with over 20 gluten-free recipes. With this baking cookbook at your side, you'll become adept at conjuring some fantastic baking magic—it's like taking a cooking class in the comfort of your own home! Recipes include: Potato and Rosemary Pizza Smoked Salmon and Dill Quiche Za'atar-Spiced Flatbreads Savory Cheese Twists Vanilla Custard Raspberry Brioche Burnt Butter and Berry Friands White Chocolate Mud Cake

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

You don’t have to be a professional baker in order to make your own homemade pastry recipes from scratch. All you need is a willingness to learn and of course, this pastry cookbook. Throughout this pastry cookbook, you will discover how to make some of your favorite pastry recipes from scratch such as: • Classic Yeast Rolls • Blueberry Coffee Cake • Strawberry Jam Biscuits • Sweet Orange Rolls • Strawberry Graham Scones • Swedish Tea Rings • Cinnamon Rolls • Lemon and Lavender Pound Cake • and even more! So, what are you waiting for? Grab a copy of this cookbook and start making homemade pastry recipes today!