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A Professional Text to Bakery and Confectionary
Kingslee, John J.
, Lecturer, Department of Hotel Management, Christ College, Bangalore, Karnataka.
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PRINTED BOOK DETAILS:
ISBN :
978-81-224-1749-4
Publication Year :
2006
Edition :
1st
Pages :
242
Price :
$ 15.00
Binding : Paperback
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About the Book: |
The 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 textbook 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 Mousse, 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.
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About the Author: |
John Kingslee, have done my Hotel management from Christ College, Bangalore University. I have completed a level with the American Institute of Baking and have gone through a specialized training with the Oberoi Group of Hotels in Bakery and Confectionary Department. Having specialized in Bakery and Confectionary had joined Chef Roland Lutz, Pastry Chef, as a member in the opening team of the Leela Palace Bangalore and also had won the Best Employee award from the Management of Leela Palace in a short time. I have worked with a French Pastry Chef David Ducamp to learn the traits of the Trade. This exposure had strengthened me as a Chef in Pastry and built in the confidence, heading towards this section. I have attended various International Seminars in Bakery and Confectionary, which enriched me. I have published articles for National Magazines in Bakery and Confectionary and also submitted paper in an International workshop on Hygiene in Bakery and Confectionary. I am Teaching Bakery and Confectionary at Department of Hotel Management, Christ College from the past 2 years and have a great passion for teaching the subject.
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Contents: |
- Bake Shop
- Ingredients used in Bakery and Confectionary
- Fruits and Nuts
- Icecream, Sorbet and Prune Manufacture
- Gelling and Thickening Agents
- Cheese
- Alcholic Beverages used in Bakery and Confectionary
- Breads
- Cakes
- Cookies
- Mousse
- Cheese Cakes
- Doughs-Batters-Creams-Meringue
- Tarts
- Hot Desserts
- Glasses and Cup Desserts
- Sauces
- Preserves
- Classic Desserts
- Ganache
- All Garnishes
- Bakery and Confectionary Terms
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Review: |
This book has been planned in twenty-two chapters covering the most essential and salient aspects of bakery and confectionary. Exhaustive coverage of recipes with pictures and tables are very useful and style of presentation is clear. Chapter 1 starts with technological principles in the baking of bread, equipments and tools used and units of measurement. Ingredients used in bakery and confectionary, role of fruits and nuts in baking and manufacture of some of the confectionary products like Ice creams. Sorbet and prunes are dealt in the following three chapters.
Chapter 5 discusses on gelling and thickening agents. If covers on food colours also. Details on cheese and use of dicoholic beverages in bakery are presented in separate chapters. Chapter 8 deals completely on bread making, bread dough, different bread recipes, and points to remember and also on bread faults. Chapter 9 expresses on cakes in detail and chapter 10 is on cookies with recipes and illustrations.
Details on Mousse, Cheese cakes, Doughs, Batters, Creams, Tarts, Desserts, Sauce recipes, different preserves and garnishes are furnished in separate chapters. A lot of useful recipes and preparation tips are included in this book.
This book would lend as an excellent text for students of Food Service and Catering text for students of Food Service and Catering Management. It is a useful resource and all chapters are crisp and lucid. Necessary titles and subtitles are indicated for better understanding.
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Audience: |
Home Science,Hotel Management,Food & Nutrition
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