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Savory Sweets: From Ingredients to Plated Desserts offers a complete, systematic discussion of flavour, techniques and ingredients, bringing a new world of opportunities to pastry chefs.
November 9, 2011 – Savory Sweets: From Ingredients to Plated Desserts offers
a complete, systematic discussion of flavour, techniques and
ingredients, bringing a new world of opportunities to pastry chefs.
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 flavour. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savoury 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 flavour and partner flavours 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 colour 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 flavour.
To purchase Savory Sweets, visit The Annex Bookstore.
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