Patisserie

Professional Baking, Seventh Edition

Professional Baking, Seventh Edition

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...
$230.00  $207.00
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9781119148449
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The Theory of Hospitality and Catering

The Theory of Hospitality and Catering

Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production...
$88.00  $78.00
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9781444123760
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How Baking Works: Exploring the Fundamentals of Baking Science

How Baking Works: Exploring the Fundamentals of Baking Science

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other...
$74.00  $65.00
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9780470392676
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The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef

In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name. This volume, which expands Bo Friberg's "The Professional Pastry Chef", brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its...
$115.00  $103.50
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9780471359265
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The Professional Pastry Chef: Fundamentals of Baking and Pastry

The Professional Pastry Chef: Fundamentals of Baking and Pastry

"There?s something for everyone in this updated edition of Bo Friberg?s classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." Jacques Pepin, author, teacher, and host of his own public television series "I often turn to my battered, well-used copy of Friberg?s classic for inspiration and education. Seasoned...
$115.00  $103.50
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9780471359258
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The The New Zealand Chef

The The New Zealand Chef

This 4th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with recipes and cookery methods based on the use of locally available produce. The New Zealand Chef provides in-depth information on classical techniques and contemporary styles to all levels of chef training. This book is an invaluable guide for trainee chefs, chef tutors and lecturers as well as enthusiastic cooks wanting to improve...
$150.00  $140.00
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9780947496456
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