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"From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion."
--Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads
Traditionally, 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:
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.
Part 1: Vocabulary of Flavor.
Chapter 1: The Nature of Taste.
Chapter 2: Flavor Profile.
Chapter 3: Plate Profile.
Part 2:Mechanics of Flavor.
Chapter 4: Cooking Methods and Culinary Techniques.
Chapter 5: Sauce Work.
Chapter 6: Texture and Flavor.
Part 3: Constituents of Flavor.
Chapter 7: Vegetables.
Chapter 8: Herbs and Spices.
Chapter 9: Dairy.
Chapter 10: Pantry Ingredients.
Part 4: Works of Flavor.
Chapter 11: Plated Desserts.