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OverviewTraditionally, 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. Full Product DetailsAuthor: Amy FelderPublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Inc Dimensions: Width: 21.50cm , Height: 1.50cm , Length: 27.50cm Weight: 0.656kg ISBN: 9780471740582ISBN 10: 0471740586 Pages: 272 Publication Date: 09 February 2007 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Out of Stock Indefinitely Availability: In Print  Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsIntroduction ix Part 1 Vocabulary of Flavor 1 chapter 1 the nature of taste 3 chapter 2 flavor profile 13 chapter 3 plate profile 25 Part 2 Mechanics of Flavor 37 chapter 4 cooking methods and culinary techniques 39 chapter 5 sauce work 49 chapter 6 texture and flavor 57 Part 3 Constituents of Flavor 65 chapter 7 vegetables 67 chapter 8 herbs and spices 91 chapter 9 dairy 149 chapter 10 pantry ingredients 157 Part 4 Works of Flavor 175 chapter 11 plated desserts 177 appendix 231 bibliography 243 index 245ReviewsAuthor InformationAmy 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. Tab Content 6Author Website:Countries AvailableAll regions |
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