Savory Sage
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Savory Baking: $16.46 Savory Baking |
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Savory Tarts $7.98 Savory Tarts |
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Savory $4.99 We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever. |
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Sweet and Savory Swedish Baking $19.76 Sweet and Savory Swedish Baking |
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Pizza: And other savory pies $12.88 Pizza: And other savory pies |
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Tastefully Small Savory Bites: $12.88 Tastefully Small Savory Bites |
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Savory Way Recipeasel $7.98 Savory Way Recipeasel |
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Savory Baking from the Mediterranean: $19.76 Savory Baking from the Mediterranean |
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Savory Soups And Stew $10.46 Savory Soups And Stew |
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Italian Slow And Savory $14.98 Italian Slow And Savory |
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Savory To Sweet Pies & Tarts $5.98 Savory To Sweet Pies & Tarts |
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igourmet Savory Syrah Finishing Salt $9.99 Savory Syrah Finishing Salt |
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Eric Kayser's Sweet and Savory Tarts $24.46 Eric Kayser's Sweet and Savory Tarts |
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Gold Medal 2359 Cajun Savory Mix, Bulk $115.29 Cajun Savory Mix, bulk |
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Savory Sweets $35 A new approach to flavor, ingredients, and techniques. "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::; 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. |