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NEW ENTRY
Professional Cake Decorating
Toba Garrett
Published by Wiley
LE 425
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 for the special methods and techniques that are unique to cake decorating. Using more than 200 step-by-step and finished color photographs, in addition to 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, fleurs-de-lis, ropes, garlands, scrolls, rosebuds and other confectionery designs.
NEW ENTRY
The Complete Step-by-Step Guide to Cake Decorating
Carol Deacon
Published by Silverdale Books
LE 80
This book provides step-by-step instructions for 40 delightful cake creations made using buttercream, sugarpaste, chocolate and royal icing. It includes all the basic information on equipment, cake recipes, baking tips, storing, cutting and freezing that you need to get started. Written by an experienced cake decorator and demonstrator, The Complete Step-by-Step Guide to Cake Decorating is the perfect book for beginners and more experienced cake decorators alike.
NEW ENTRY
Cakes and Cake Decorating
Angela Nilsen and Sarah Maxwell
Published by Lorenz Books
LE 195
A classic reference book for every kitchen, this book provides a perfect foundation course in cake decorating techniques. From how to bake the perfect basic cake and prepare all the icings, frostings and coverings you will need; to techniques for working with every decorating medium you can think of, this book will ensure success every time. In addition, project sections on classic cakes, special occasion cakes, novelty cakes and children's party cakes furnish professional examples that will provide both inspiration and opportunities to practice, develop and refine your decorating skills. The introduction of the book provides standard instructions and techniques on covering cakes of all types, followed by professional tips and guidance on piping, crimping, embossing, frills, plaques, coloring, cut-outs, modeling, marbling, plaiting and weaving, stenciling, freehand work and making flowers, fruits and leaves. Cakes and Cake Decorating is both a guide to the most popular contemporary cake decorating approaches and styles, and a solid traditional reference manual and sourcebook for decorators at all levels of experience and expertise.
NEW ENTRY
Kids' Birthday Cakes
The Australian Women's Weekly
Published by ACP Books
LE 75
This book, specialized in kids' birthday cakes, is the winner of the "Best Soft-cover Recipe Book" at the Vittoria Australian Food Media Awards 2003, an initiative of the Food Media Club Australia Inc. In addition to some basic instructions and tips on cake decorating techniques, the book provides more than 50 creative ideas that will delight children such as the Wicked Wizard's Hat and the Jungle Fever cake. The book has been reprinted by popular demand.
NEW ENTRY
Cakes & Cake Decorating, Step-by-Step
Angela Milsen, Sarah Maxwell and Janice Murfitt
Published by Hermes House
LE 150
In one comprehensive volume, this book contains everything you need to be able to create the cakes you've always dreamed of. With 1,500 full-color photographs to guide you, every imaginable cake-decorating technique is brought to life. All the essential equipment required to create fantasy cakes is described, followed by comprehensive, step-by-step instructions for beautiful decorating effects using marzipan, chocolate, sugarpaste, icings and frostings. Classic cake recipes enable you to create the perfect base for your creations, choose from a quick-mix sponge cake, a rich fruit cake, the ever-popular Swiss roll, or any of the other traditional cake-base recipes. Once you have mastered the basics, this book offers a selection of over 200 irresistible cake recipes. The collection includes all-time favorites such a black forest cake and angel food cake, and a wide range of novelty and children's cakes.
Grand Finales: A Modernist View of Plated Desserts
Tish Boyle & Timothy Moriarty
Published by Wiley
LE 360
Modernism is simply the result of the extremely progressive evolution of the pastry industry. The use of ethnic influences, creative flavor combinations enhanced by incredibly visual design in plated desserts is truly the global trend-setter, according Norman Love, corporate pastry chef of the Ritz-Carlton Hotel Company. Grand Finales: A Modernist View of Plated Desserts offers an essential compendium of information that enables culinary professionals to keep pace with these remarkable developments. Replete with illustrations, the book offers 50 detailed recipes culled from the repertoire of 25 of America's most accomplished pastry chefs. Their insights and opinions on the diverse aspects of desserts contrast with the straightforward analyses of Boyle and Moriarty, which address the major components of a Modernist dessert, from its relationship to classical dessert standards, the fundamental importance of equipment and molds, and the principles of garniture, to the use of sauces and the critical necessity of deft management skills and costing procedures.
Grand Finales: A Neoclassic View of Plated Desserts
Tish Boyle & Timothy Moriarty
Published by Wiley
LE 360
When it comes to desserts, the classics are the grand finales of all great meals. They have withstood the test of time. In this exciting, delectably photographed new look at classic desserts, authors Tish Boyle and Timothy Moriarty invite some of the world's greatest pastry chefs to reinvent the classics. Grand Finales: A Neoclassic View of Plated Desserts is a testament to the timelessness of tradition, and to the creativity of today's great pastry chefs in reworking the basic culinary building blocks into enchanting, fresh new creations that remain faithful to their source. The recipes in this volume offer a wonderful balance of old and new, and all will delight the eye, satisfy the taste buds, and stimulate your own creativity. The book is recommended by Bo Friberg, the renowned author of the Professional Pastry Chef and Advanced Professional Pastry Chef.
3Professional Cake Decorating
Toba Garrett
Published by Wiley
LE 425
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 for the special methods and techniques that are unique to cake decorating. Using more than 200 step-by-step and finished cake color photographs, as well as 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, fleurs-de-lis, ropes, garlands, scrolls, rosebuds and other confectionery designs.
Sweet Seasons
Richard Leach
Published by Wiley
LE 270
True to the traditions of the finest restaurants, the recipes in Sweet Seasons use the freshest ingredients that every season has to offer. These ingredients are the foundation of dazzling desserts that can be adapted to suit the needs, skills, and ambitions of all readers, from the home baker and the bakery school graduate, to the seasoned pastry professional. Here are the prized trade secrets and methods behind 400 building-block recipes that can be combined to create 100 luscious desserts. The recipes are broken down into components that allow readers to attempt as much or as little of each dessert preparation as they like. Throughout, Leach notes specific possibilities for shortcuts, whether by simplifying the final presentation or substituting ingredients, which enables cooks "to grow into" the recipes as their skills evolve. A separate "basics" section brings together all of the elemental recipes crucial to putting the finishing touches on the desserts, including caramel sauce, sabayon sauce, sugar garnishes, chocolate sauce, honey tuile, and many more. Sweet Seasons is a mouthwatering celebration of nature's best ingredients that will inspire a lifetime of creative dessert making. The book is recommended by Chef and Author Charlie Trotter.
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
Published by Wiley
LE 390
Master Confectioner Peter Greweling of The Culinary Institute of America has produced the bible of artisan confectionery, a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.
Illustrated throughout with nearly 200 striking, full-color photographs and illustrations, Chocolates and Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory, as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them. Chocolates and Confections features chapters on every confectionery type; cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers. From truffles, butter ganache confections, hard candies, brittles, toffees, caramels, and taffy to fondants, fudges, gummies, candied fruits, marshmallows, divinity, nougat, marzipan, gianduja and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy makers need to formulate their own signature creations.
How Baking Works,
Exploring the Fundamentals of Baking Science, 2nd Edition
Paula Figoni
Published by Wiley
LE 240
How Baking Works, thoroughly covers the entire baking process, emphasizing the "whys" at work behind the basic techniques. The book takes the user through the major ingredients 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 transfers, and sensory properties in baking. The revised and updated second edition also features hands-on exercises and experiments at the end of each chapter, as well as questions that both review content and require readers to apply and synthesize what they've learned. Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization and gluten structure is included, as well as information on dietary fiber, trans fats, and trans-free fats in baking context.
Baking and Pastry, Mastering the Art and Craft
The Culinary Institute of America
Published by Wiley
LE 420
Baking and Pastry, Mastering the Art and Craft provides pastry chefs, bakers and confectioners with the complete resource they need to achieve excellence in pastry and baking. All the fundamentals are here. The introductory chapters of the books cover essentials such as: ingredient and equipment identification; baking science and food safety; and baking formulas and baker's percentages. All the specialty sectors are then covered in separate chapter such as: yeast doughs; yeast-raised breads and rolls; pastry dough and batters; quick breads and cakes; cookies; custards, creams, mousses and soufflés; icings, glazes and sauces; frozen desserts; pies, tarts and fruit desserts; filled and assembled cakes ad tortes; individual pastries; plated desserts; chocolates and confections; décor; wedding and specialty cakes. The book concludes with various appendices such as conversion tables and a glossary, among others.
The Cookie Book
Catherine Atkinson, Joanna Farrow & Valerie Barrett
Published by JG press
LE 150
The Cookie Book is a comprehensive collection with over 300 recipes, ranging from well-known favorites to excitingly new ideas, and a special selection of cookies suitable for people with dietary requirements, such as very low-fat or gluten free. The introduction covers essentials techniques such preparation, baking and decorating, along with useful information on ingredients, equipment and storage. Every recipe is beautifully photographed in color, and there are step-by-step instructions showing you how to achieve the final result.
Sweet Gold: Chocolates, Marzipan, Ice Cream
Bernd Siefert
Published by Matthaes Verlag
LE 660
Bernd Siefert is a pastry chef and confectioner by passion. Many of his sweet temptations have gained gold awards. He has won titles such as German Champion, World Cup Vice-Champion, as well as World Pastry Champion. In Sweet Gold: Chocolates, Marzipan, Ice Cream, his second book in the series, he has succeeded as nobody else in creating new taste adventures, as well as presenting well-known classics in a completely new look. His chocolates open a whole new world of aromas and spices, while still keeping their own attraction of simplicity. The new and exciting ice cream combinations, such as green tea and cherry blossom, or raspberry and paprika, are a true firework for the senses. Last but not least, the marzipan creations impress with their love for detail while showing his real sense of humor.
Chocolate Treats
Published by Parragon
LE 80
Warm or cold, chocolate dishes are comforting and decadent. Chocolate Treats will show you how to master the best chocolate recipes, from gooey chocolate brownies to rich white chocolate cake and delicious chocolate chip muffins. Illustrated with full-color photographs and step-by-step recipes, this gorgeous volume will show you how to master the best of chocolate recipes for favorites such as chocolate pudding with rum and syrup, chocolate fondue and Spanish-style hot chocolate, among others. Let Chocolate Treats guide you through the most delectable chocolate recipes ever.
Baking
Carole Clements
Published by Soutwater
LE 150
Here is home baking in all its variety! From rustic cookies and breads, to sumptuous cakes and sophisticated tortes, this comprehensive book will allow you to create the delightful tastes of home baking. Baking offers traditional secrets for success alongside modern innovations to give the best results every time. With over 200 recipes and 800 photographs to guide you through, you can bake traditional recipes as well as tempting new ideas with complete confidence. In addition, a special section of
unique party cakes brings you creative cake decoration for special occasions.
Heavenly Chocolate
Christiane France
Published by Southwater
LE 120
Filled with sensational photographs and luscious recipes, this book teaches you how to grate, melt, mould and bake the rich and delightful ingredient known as chocolate. Here are melt-in the mouth biscuits; marbled cinnamon tuiles; family cakes to satisfy all appetites; hot puddings and cheesecake; cold and hot desserts; sweets and drinks; as well as stunning gateaux! Chocolate is comforting, delectable and has a marvelous affinity for combining with other flavors such as coffee, orange, ginger, apricot etc... Christiane France makes the most of all these qualities to produce an irresistible array of recipes for all to enjoy.
Chocolate: 100 Best Recipes
Published by Parragon
LE 67
This beautifully designed cookbook contains a seductive collection of chocolate recipes for a range of dishes that not only taste delightful, but also look fantastic. There are recipes here to tempt everyone, from favorite tea-time treats to indulgent puddings, exotic desserts and dreamy gateaux, as well as imaginative ideas for creating simple confectionary and delicious drinks. All of the recipes are illustrated in full color with step-by-step photographs. Full of useful cook's tips and recipe variations, this inspirational book will help you create all kinds of tempting chocolate dishes that will be impossible to resist.
The Bread Book
Sara Lewis
Published by Hamlyn
LE 118
Delicious and endless varied bread is popular all over the world. As the basis of a meal,
an accompaniment or simply a tasty snack, it is truly versatile food. This book presents
over 75 recipes for sweet and savory breads and pastries. Step-by step instructions take
you through the basic techniques, with expert advice on mixing and shaping dough and baking bread.
The Professional Pastry Chef
Bo Friberg
4th Edition, published by Wiley
LE 455
A favorite of serious chefs worldwide, The Professional
Pastry Chef offers comprehensive coverage of basic baking and
pastry techniques, all presented in a fresh and approachable way.
Throughout, award-winning Executive pastry Chef Bo Friberg
explains not only how to perform procedures but also the
principles behind them, helping to build a firm foundation based
on understanding rather than memorized formulas. His clear
explanations provide an easy-to-follow guide through ingredients
and mise en place preparations as well as pastry equipment,
techniques and plated presentation. The Professional Pastry Chef
is used by many culinary institutes as a base for the apprenticeship program
of pastry chefs.
Bread
Eric Treuille and Ursula Ferrigno
Published by Dorling Kindersley
LE 170
Bread is a complete illustrated guide to key ingredients and equipment and
step-by-step demonstrations of the principles and practice of bread-making. From
mixing and shaping to proving and glazing, each stage of the bread-making process is
clearly explained through photographs. It will give you the confidence and skill to try
its tantalizing range of over 100 breads drawn from baking traditions around the world.
Recipes range from basics such as granary bread through fragrant herb focacccia, bittersweet
dark chocolate bread or moist pumpkin loaf, to festive breads such as German Stollen or
Italian Panettone. In addition, Bread offers advice on choosing the right
ingredients, provides tips and hints for problem solving.
1000 Chocolate Baking & Dessert Recipes
Published by Parragon
LE 200
With one thousand delicious chocolate, baking and dessert recipes, this inspirational
cookbook will show you how to create an almost endless variety of irresistible desserts,
cakes, pastries and sweets. The recipes are divided into distinctive chapters so that you
can easily pick out the types of recipes you need. There are small cakes, slices and
biscuits, cakes and gateaux, pancakes, hot desserts, cold desserts, petit fours and
drinks. Every recipe is presented in easy stages with step by step photography to guide
you through the creation of each delicious dish. There are also cook’s tips and variations
to ensure that you achieve the desired results every time.
The Advanced
Professional Pastry Chef
Bo Friberg
Published by Wiley
LE 455
A companion to Master Chef Bo Friberg's classic The
Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive
collection is ideal for
second-year courses in baking program at culinary schools, as well as for
accomplished chefs in professional kitchens who want to keep abreast of
contemporary trends.
Chef Bo begins with elegantly decorated cakes, describing the myriad complications
and variations, then moves on to creating individual pastries and plated, frozen,
low-calorie desserts. He present a special chapter on wedding cakes, which
includes valuable information on calculating size and determining cost.
Other chapters address the rich world of charlottes, custards, Bavarian cream,
mousses, soufflés, modernist desserts, and holiday favorites. Most importantly,
in this advanced volume, Chef Bo offers clear, concise instructions, reinforced
with line drawings and step-by-step photographs, of advanced decorating techniques,
sugarwork, and chocolate artistry, as well as marzipan figures. This 850 pages book
has more than 650 recipes
with over 100 vivid color photographs and a 20-page index.
Basic Baking Manual
Lorenzo M. Chavez & Dr. Hamza A. Hamza
Published by U.S Wheat Associates
Available upon request in English & Arabic,
contact U.S Wheat Associates at 202-380-3162 or 202-380-3172 or visit www.uswheat.org
Basic Baking Manual is intended to serve as a basic guide for the baking
student; as a refresher for the experienced baker and educated baker; as an
informative tool that provides reason and purpose for the uneducated but
experienced baker and as a reminder for bakery owners on layout, management
tools and efficient operations. In the broader sense, this booklet is
intended to help all those who serve in the baking industry to maximize
production, improve quality, and lower costs in a clean and efficient
baking environment.
The book starts with an introduction to breadmaking, followed by a general
section which covers sanitation and safety practices, glossary of baking terms,
common measurements and equivalents, as well as a short introduction to the
science of baking. Then the manual covers the baking ingredients, the fundamental
principles of breadmaking, different types of breads and their origin, as well
as different shapes and figures of breads. The book concludes with a practical
table on conversions and measurements, and the various grades and ranges of wheat
and flour.
Professional Baking
Wayne Gisslen
Published by Wiley
LE 563
The complete guide to the practice of professional baking and
pastry. This book has been used by tens of thousands of bakers
and pastry chefs to master the basics of their craft. A complete
step-by-step instruction in the art of making delicious pastries,
cakes, desserts, and artisan breads. The third edition includes
700 recipes of which 175 are written by the prize-winning pastry
chefs of Le Cordon Bleu Culinary Institute.
Chocolate Bible
LE 280
An illustrated guide covering all elements of the chocolate
patisserie, from chocolate cakes to petit fours and chocolate
mousses etc. Color photography throughout to illustrate all the
steps and the final chocolate product.
Celebrate with Chocolate
Marcel Dessaulniers
Published by William Morrow
OLD PRICE LE 188
NEW PRICE LE 175
Celebrate with Chocolate starts with a concise
introduction on equipment, ingredients and techniques. Followed
by 45 great recipes for the chocolate lover from cakes, cookies,
frozen desserts to mousses, candies and other chocolate
treats.
Chocolate Temptations
Christine France
Published by Southwater
LE 80
Achieve perfectly mouth-watering results from easy-to-follow
recipes with step-by-step photographs and tips on mastering
chocolate decorating techniques.
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