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Savory Sweets: From Ingredients to Plated Desserts (Paperback)

Amy Felder

3 valoraciones por Goodreads
ISBN 10: 0471740586 / ISBN 13: 9780471740582
Editorial: John Wiley and Sons Ltd, United States, 2007
Nuevos Condición: New Encuadernación de tapa blanda
Librería: The Book Depository (London, Reino Unido)

Librería en AbeBooks desde: 14 de enero de 2010

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Descripción

Language: English . Brand New Book. A new approach to flavor, ingredients, and techniques From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion. --Peter Reinhart, author of The Bread Baker s Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice. The pastry chef s key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor.Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.Savory Sweets is divided into four parts: * Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile * Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture * Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided * Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates components are included Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor. N° de ref. de la librería AAH9780471740582

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Detalles bibliográficos

Título: Savory Sweets: From Ingredients to Plated ...

Editorial: John Wiley and Sons Ltd, United States

Año de publicación: 2007

Encuadernación: Paperback

Condición del libro:New

Edición: 1. Auflage.

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Sinopsis:

A new approach to flavor, ingredients, and techniques

"From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion."
--Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads

Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice.

The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.

Savory Sweets is divided into four parts:

  • Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile
  • Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture
  • Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided
  • Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included

Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor.

About the Author:

Amy Felder is a Certified Executive Pastry Chef and is Associate Instructor at Johnson & Wales University, College of Culinary Arts in Charlotte, North Carolina. She has won numerous accolades for her work in the Baking Department and has taught both the associate- and bachelor-level students for over eight years.

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