The Bakeshop Series
The Bakeshop Video Series
Presenting a three-part video
series on the fundamentals of baking and pastry. Shaping dough
and creating tempting meringues are just two of the skills
you'll learn in "The Bakeshop Series". Buy the the entire
series and save $20.
$220.00
Laminating Dough
The first tape in "The Bakeshop Series"
covers the essentials of making laminated dough used in puff
pastry, danish, and croissants. Our chef-instructor covers
everything from ingredients and formulas to mixing, rolling,
and shaping methods.$80.00
Vanilla Sauce & Pastry
Cream
The second
tape in "The Bakeshop Series" explores the techniques and
basic recipes for two staples of fine pastries. Our baking
instructors also present the quality standards for evaluating
vanilla sauce and pastry cream. $80.00
Meringues
The third tape in "The Bakeshop Series" details
the techniques and preferred methods for creating common,
Swiss-style, and Italian-sytle meringues. This video shows
both classic uses of meringues and innovative
presentations. $80.00
Bread Making Videos
The Basic Steps of Baking
Bread
Most
professional kitchens could produce their own high-quality
pizza doughs, baguettes, hard rolls, and focaccia - often
without adding any special equipment. This tape explains the
ingredients & equipment needed for lean doughs.
$80.00
Bread and Baker: From the Source Video
Series
There's
nothing quite like the flavor and texture of classic French
breads. In this three part video series, Professor Raymond
Calvel teaches you his methods for creating the superb,
quality breads. Buy the entire series and save $20.
$220.00
Traditions of French Bread
Baking
Bread
baking is a science, and in the first tape of the "Bread &
Baker Series", Professor Calvel focuses his microscope on the
five key elements of creating bread. $80.00
Baguettes and Pain de
Champagne
In the
second tape of the "Bread & Baker Series", Professor
Calvel reviews two venerable French breads loved throughout
the world: The trademark French bread, the baguette and Pain
de Campagne, a traditional French country bread. $80.00
Specialty Breads
Give your customers the quality and
selection they crave. In the third tape of the "Bread &
Baker Series", learn Professor Calvel's techniques for
creating these classic French specialty breads: Pain au levain
(sourdough bread), Pain de seigle (rye bread)
The Chocolate Decoration Series
The Chocolate Decoration Video
Series
In this two
part video series, award-winning confectioner Ewald Notter
uses tempered chocolate to create decorative showpieces and
awe-inspiring works of culinary art. Buy the the entire series
and save $20.00.
$140.00
Chocolate Decoration
Techniques
Chocolate is easy to love - and easy to work with
once you understand how to handle it. In the first tape of"The
Chocolate Decoration Series", Chef Notter teaches you the
fundamentals of chocolate work. $80.00
Advanced Chocolate Decoration
Techniques
In the
second tape of the "Chocolate Decoration Series" you will
learn to stretch your creativity and build on the techniques
explored in Part One. Chef Notter will teach you how to make
chocolate shavings, curls and cigarettes.$80.00
The Sugar Decoration Series
The Sugar Decoration Video
Series
In this two
part video series, award-winning confectioner Eward Notter
demonstrates the techniques for creating spectacular
three-dimensional sugar works guaranteed to fascinate
customers. Buy the entire series and save $20.00.
$140.00
Basic Sugar Decoration
The most stunning showpieces and
creations start with basic sugar technique. In the first tape
of "The Sugar Decoration Series", Chef Notter teaches you the
proper way to boil sugar to prepare it for handling.
$80.00
Advanced Sugar Decoration
In the second tape of "The Sugar
Decoration Series", Chef Notter transforms basic confectionery
building blocks into dazzling artwork. He demonstrates how to
blow sugar, add color & embellishments and how to store
and transport finished works. $80.00
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