Everything you need to create stunning cake decorations  Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating. Professional Cake Decorating is:  a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers a powerful tool for making dramatic improvements in the overall look and design of cakes a valuable training handbook and resource for bakers and decorators a comprehensive reference of successful professional skill sets  Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs. Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.

Professional Cake Decorating

Toba Garrett

Paula I. Figoni

John Wiley&Sons, Inc.

How Baking Works: Exploring the Fundamentals of Baking Science

Cookbooks, Food & Wine

Baking

John Wiley&Sons

wiley

Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: <ul> <li>Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients</li> <li>Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure</li> <li>Important coverage of changes to federal laws, such as food allergen labeling</li> <li>Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context</li> <li>More photographs to illustrate the science of baking</li> <li>End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned</li> </ul> How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs.

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Books by Paula I. Figoni