Friday, December 26, 2008

Peppers Cookbook or American Culinary Federation

Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen

Author: Jean Andrews

Award-winner Jean Andrews has been called "the first lady of chili peppers" and her own registered trademark, "The Pepper Lady." She now follows up on the success of her earlier books, Peppers: TheDomesticated Capsicums and The Pepper Trail, with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on typical ingredients used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth- watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle- Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.

Author Biography: JEAN ANDREWS is the author of The Pepper Trail: History and Recipes from Around the World, the winner of the 2001 Jane Grigson Award recognizing distinguished scholarship and presented by the International Association of Culinary Professionals. She is a distinguished alumna from the University of North Texas, where she received her Ph.D., and from the University of Texas at Austin, where she received a B.S. and was also named to the Hall of Honor of the College of Natural Sciences. Named to Who's Who in Food and Wine in Texas, Andrews also is author and illustrator of thirteen books, including American Wildflower Florilegium. She lives in Austin, Texas.

Library Journal

Author of several other highly regarded books on chili peppers, Andrews is a well-known authority on the topic. Her latest work, illustrated with her own line drawings, opens with a thoroughly researched guide to the various peppers, followed by a section called "Peppers on Your Plate" that addresses selection and use and includes information on other ingredients and culinary terms. Most of the 200 recipes that follow-some of which appeared in her earlier books, as did some of the text-are on the sophisticated side, though there are "old-time Texas favorites," too, like Frito Pie. The book concludes with a chapter on nutrition and a bibliography that is actually fun to read. For most collections. Copyright 2005 Reed Business Information.



Books about: Baja or The Huckleberry Cookbook

American Culinary Federation: Baking Fundamentals

Author: Noble Masi

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles.  Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.



Table of Contents:

Table of Contents

 

SECTION ONE: BAKING’S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION

Unit 1: Introduction to Baking

Unit 2: Sanitation and Food Safety

 

SECTION TWO: INGREDIENTS

Unit 3: The Market Basket

Unit 4: The Expanded Market Basket

Unit 5: Specialty Ingredients

 

SECTION THREE: EQUIPMENT AND MEASURING

Unit 6: Tools of the Trade

Unit 7: Measuring Ingredients; Changing Formula Yields

 

SECTION FOUR: YEAST DOUGH MIXING AND BAKING

Unit 8: Baking Principles for Yeast Dough

Unit 9: Yeast Leavened Dough

  

SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH

Unit 10: Croissant, Danish, Puff Pastry andCream Puff Dough

 

SECTION SIX: THE STOVE TOP AND OVEN

Unit 11: The Stove Top and Kettle

Unit 12: Pies and Tarts

 

SECTION SEVEN: COOKIES

Unit 13: Cookie Variations

 

SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS

Unit 14: Biscuits, Quick Breads, and Doughnuts

Unit 15: Cake Formulas and Mixing Methods

 

SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES

Unit 16: Icing, Frostings & Glazes

Unit 17: Chocolate

 

SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES

Unit 18: Cake Assembling and Decorating

Unit 19: Specialty Cakes & Tortes

Unit 20: Pastries & Desserts

 

SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING

Unit 21: Certification, Professional Organizations, Baker’s Interviews

 

APPENDIX I: Helpful Conversion Charts

APPENDIX II:             Pan Care

APPENDIX III:           U.S. Baking and Pastry Arts Educational Programs

APPENDIX IV:           Resources

APPENDIX V:            Egg Tips

APPENDIX VI:           Mold Prevention Tips

APPENDIX VII:          The Workbench: Baking Applications

APPENDIX IX:           Basic Mixing Methods

APPENDIX X:            Top 10 Servsafe® Food Safety Tips

APPENDIX XI:           Changing Yields Worksheet

 

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