Baking Association of Canada
The national trade association representing Canada’s over $8 billion baking industry. Students can get a free membership to the association. Go to the Membership page and select "Become a Member", Then select "student" as your primary job function..
Canadian Pastry Chefs Guild
CPCG's goal is to keep its members informed about new developments in the Canadian food industry especially related to pastry, baking and confectionery fields.
The Art of French Baking by
Call Number: TX773 .M431 Barrie
Publication Date: 2011-11-05
The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France. The book was translated and edited by Parisian home cook, Clotilde Dusoulier, of the famed food blog chocolateandzucchini.com.
Baker's Manual: 150 Master Formula's for Baking by
Publication Date: 2002-09-23
Crucial formulas for baking success--an updated edition of theclassic reference What do virtually all breads and desserts have in common? They relyon baking formulas, the building block "recipes" that every seriousbaker must master. For example, behind every tempting napoleon liesa formula for classic puff pastry, while a truly heavenly chocolatebrownie cannot exist without the knowledge of how to temperchocolate. Compiled by a veteran instructor at The CulinaryInstitute of America, this authoritative reference contains 200completely up-to-date formulas using essential ingredients found intoday's pastry kitchens. From American Pie Dough and PâtéBrisée to Pastry Cream and Crème Anglaise, these recipesare written in small- and large-yield versions to accommodate theneeds of the serious home baker as well as the pastry chef.
Understanding Baking: the Art and Science of Baking by
Publication Date: 2002-09-23
The essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition tomastering basic techniques and recipes, every baker must also learnabout the science that underlies the baking craft. Guided bycontemporary baking and pastry research and practice, this newedition of Joseph Amendola's invaluable reference gives readersknowledge that they can apply to their own baking-whether it'sselecting the right flour, understanding how different leaveningagents work, or learning about using new baking ingredients andadditives to enhance favorite recipes. Written in a clear,easy-to-understand style, Understanding Baking is an essentialcompanion for anyone who is serious about baking.
The Art of French Pastry by
Call Number: TX763 .B3234 2013 Owen Sound
Teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information--lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units--which will help you in all aspects of your cooking. You will also learn where these delicacies originated.
Baking and Pastry by
Call Number: TX763 .B3234 2016 Owen Sound
Publication Date: 2015-02-17
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates.
The Fundamental Techniques of Classic Pastry Arts by
Call Number: TX773 .C5258 Barrie
An indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. The book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.nbsp; Each chapter begins with an overview of the required techniques. The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients#151;quite simply the most valuable baking book you can own.
Homemade Patisserie by
Call Number: TX763 .G33 Owen Sound
From the highly acclaimed French Chef Vincent Gardan this book shows how easy it is to make classic pastry dishes, from savory pastry to bread dough. This book contains the basics on making dough and equipment needed as well as how to perfect dough through resting and respect in successful pastry making. There are 11 chapters containing 87 recipes. From easy to make profiteroles to your classic custard tart this book has high style photography with a strong focus on preparation and ease to ensure you have the perfect pastry.
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