The ability to select the right tool for the job and to use it with precision is a key part of the job of the professional baker and the professional pastry chef. A must-have companion in the kitchen, In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances such as mixers, choppers, and ice cream machines. The second part of this title includes more advanced and specialized tools, such as those needed necessary for break bread making, pastry making, and dcor and confectionery work. Basic measurement and conversion information is also included.
A must-have guide for successful bakery and pastry operations 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. The text also covers basic and specialized tools for every area of expertise in the craft, including baking bread, making chocolates and candies, and creating cakes and pastries. Chapters range from organizing a station to understanding the differences between home and professional equipment. This valuable resource also features step-by-step instructions with supporting photography and illustrations throughout--all in one affordable package. A perfect pastry kitchen companion, this title provides guidance on purchasing the correct equipment, organizing a workstation, and proper care and cleaning of all types of baking tools
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