This book is Nabin’s 6th publication. In 2007, his 1st book came in the local market “Food & Beverage Service” that was a training manual for Food & Beverage students who wanted to pursue their career in Nepal & abroad. In 2008, he published his 2nd book “Food Production-Theory & Recipes” which was a complete theory of commercial cookery and about 300 national and international recipes. In 2008, his 3rd book “The Essence of Hotel Management – Grade 12” was published that was focused on the higher secondary students. In 2009, his 4th book “The Essence of Hotel Management – Grade 11” was published that was again focused on higher secondary students. He had also worked on a project “Kitchen Hygiene in Star Hotels in Nepal”. In 2019, his 5th book “The Essence of Bakery & Pastry-Patisserie” was published in USA that included essential theoretical and recipes that are very helpful for patisserie students and also the pastry chefs and bakers as a reference book. This book is divided into 2 sections: Theory and Recipes. Theory section of this book explains about the essential equipment, tools, food commodities, baking and it’s purposes, variety of pastes, batters, doughs, creams and it’s products and many more. Beside the theory portion, this book is packaged with various recipes that include cookies, muffins, cupcakes, pies, tarts, cakes/squares, glazes, sweet sauces, cream based products, dietary recipes, platted desserts, buffet desserts, warm and cold desserts and many more. Each recipe in this book is produced and tested individually by an author. This book is well garnished with essential recipe’s images when necessary. This book is published with an intention to support incapable and disability children who are living under poverty. The royalty (100% from author’s portion) from selling this book will be donated towards the health and support for those children around the world. Your support by buying this book will greatly help to those children through out the world.

Theory of Bakery is designed for students of Diploma and Food Craft courses in Hotel Management. Catering to the syllabus of National Council for Hotel Management and Catering Technology completely, the book elaborates on the concept of bakery, equipment used for baking and some of the popularIndian sweets. The book begins with giving an introduction to bakery and pastry making along with the role of ingredients in preparing them. From bread fabrication, to sugar confections to the various methods used for pre-preparation of breads and pastries such as Sifting, Autolysis, Piping, Whipping etc., thebook has been planned to provide a detailed understanding to all the processes of Bakery. Various cold and hot desserts such as fruit based, deep fried, frozen, Jellies and more have been discussed at length. Common faults while preparing cake, cookies, sauce have been discussed for the benefit ofstudents and young professionals.

This book is the author's fifth publication in his lifetime. The book covers wide range of required basic theory in patisserie that includes the equipment, tools, containers, utensils, etc. used in international standard bakery and pastry kitchen. Beside these, it provides the knowledge about variety of food commodities that are used for the production of any recipe, the steps to follow to prepare it, and the essential methods of cooking used in the bakery and pastry kitchen (boiling, steaming, frying, baking, etc.).This book is divided into two sections: theory and recipes. The theory section of this book explains the essential equipment, tools, food commodities, baking and its purposes, variety of pastes, batters, doughs, creams and its products, and many more. Beside the theory portion, this book is packaged with various recipes that include cookies, muffins, cupcakes, pies, tarts, cakes/squares, glazes, sweet sauces, cream-based products, dietary recipes, plated desserts, buffet desserts, warm and cold desserts, and many more. Each recipe in this book is produced and tested individually by the author. This book is well garnished with essential recipe's images when necessary.This book is published with an intention to support incapable and children with disability who are living under poverty. The author's royalty portion from selling this book will be donated toward the health and support for those children around the world. Your support in buying this book will greatly help those children throughout the world.This book is written and published just to provide guidelines about baking and its essential products and types. The list of ingredients and methods of production/baking is simply the guideline that differs in product outcome due to various factors, such as temperature applied, baking/cooking time, altitude, ingredients' quality, equipment quality, mixing or making procedures, and many others that the author is not responsible if the product's outcome is not as per the expectation of the reader or this book's recipe users. You can add the flavors or ingredients of your choice or also omit any ingredient, if you are not happy with the list of ingredients mentioned in any recipe of this book and also if you want to change the taste, texture, and ultimate result of the finished products.I hope you will enjoy reading this book and hope you will bake/produce your selected recipe for your best ones and enjoy it.Please do not forget to leave feedback that will certainly help me in the future to update the contents of this book. My email addresses are [email protected] and [email protected] wishes to everyone.

If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

He Book A Professional Text To Bakery And Confectionary Is A Well-Structured And Handy Book On All The Required Theory And Practical Recipes On Bakery And Confectionary, More Suitable For The Indian Conditions. It Meets The Standards Prescribed By The Hotel Industry Worldwide.This Text Book On Bakery And Confectionary Has 22 Chapters Which Includes 8 Chapters On Theory And 14 Chapters Of Practical Recipes, Starting From Breads To Cakes, Cookies To Mouses, Cheese Cakes And Hot Desserts And Lots More. Most Of The Recipes Are Supported With Photographs. The Entire Practical Recipes Are Based On My Practical Experience At The Leela Palace And Also From My Specialized Training At The Oberoi, Bangalore.The Theory And Practical Contents Are Based On The Requirements Of Different Universities And Colleges Of Hotel Management. I Would Appreciate And Changes From My Esteemed And Knowledgeable Patrons Happy Baking.