Bakeshop Series: Laminating dough; The basic steps of baking bread by Culinary Institute of America1st program demonstrates the making of laminated dough for use in puff pastry, Danishes, and croissants, including key ingredients and formulas; mixing, rolling, and shaping methods; and criteria for evaluating quality in finished bread products. 2nd program demonstrates the straight dough method for baking crusty, lean dough breads. It discusses the proper use of bakeshop tools and equipment, the critical time-temperature relationship, ingredient function, dough handling, and characteristics of well-prepared finished bread.
Call Number: DVD TX769.L36 2007
Publication Date: 2007
Bakeshop Series: Meringue, vanilla sauce and pastry cream by Culinary Institute of AmericaEgg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam. In this DVD, you will: Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue. Learn both classic uses of meringue as well as innovative presentations. Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker's art. The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze. In this section on Vanilla Sauce and Pastry Cream, you will: Explore the techniques and basic recipes for these staples of fine pastries. Learn the quality standards for evaluating vanilla sauce and pastry cream.
Call Number: DVD TX763.M47 2007
Publication Date: 2007
Better Breads: Simplified Bread Baking by DV Cuisine
Call Number: DVD TX769.B48 2006 (8 discs)
Publication Date: 2006-2008
Cake Art by Kate CavottiWith a focus on decorating mediums, techniques, and equipment, Cake Art offers clear and easy-to-follow directions for preparing several items, including the gift-wrapped cake, buttercream roses cake, and buttercream flowers cupcakes. Demonstration-based lessons offer detailed video featuring the following techniques: preparing buttercream, with tips for delicious and attractive results ; creating single and multicolored buttercream designs using different piping tips ; covering a cake with decorative fondant using professional techniques for success ; making a selection of fondant decorations, including a bow, a plaque, and circles ; as well as writing and painting fun and simple images using food coloring. Featuring the decorating insights of Chefs Kate Cavotti and Alison McLoughlin of the prestigious CIA baking and pastry arts faculty, Cake Art will give you the skills you need to create amazing cakes and cupcakes for all your special events
Call Number: DVD TX771.2.C35 2008
Publication Date: 2008
Captivating Confections by Dan BuddFilled chocolates -- Discover the proper way to melt, temper, handle, mold and decorate chocolates ; Hand formed chocolates -- Learn the art of preparing cream ganache and butter ganache. Discover the finer points of working with chocolate and all the steps in making truffles, knackerli and rochers ; Brittles and more -- Learn to create caramels, nut brittles, dragees and fondant. Shows useful candy-making techniques and methods.
Call Number: DVD TX791.C37 2007
Publication Date: 2007
Gluten-Free Baking by Richard J. CoppedgeDemonstrates how to make baked goods using alternatives to gluten. Hands-on demonstrations include in-depth explanations of the blends and ingredient properties, tips on handling and storage options, and a variety of recipe ideas.
Call Number: DVD RM237.86.G578 2009
Publication Date: 2009
On Baking: a textbook of baking and pastry fundamentals by Sarah R. Labensky; Klaus G. Tenbergen; Eddy VanDamme; Priscilla R. Martel
The Slow Melt: A Podcast About ChocolateThe Slow Melt is a podcast about chocolate that takes its name from the fact that chocolate melts at human body temperature. As the website says, The Slow Melt uses chocolate as a "lens through which to explore the world -- from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond -- highlighting the people, places and processes behind this $100 billion industry." The site features two related series of nine Episodes each (as of this write up). The Slow Melt installments cover topics such as "Chocolate is Multiple," the pilot episode in which host and founder Simran Sethi explains her reasons for creating podcast about chocolate, and "The High Price of Cheap Chocolate," (episode 4). In the Maker Series, each installment focuses on specific chocolate makers, from well-established creators like Valrhona, which has been in business since 1922, to newcomers like Fruition Chocolate, founded in 2011. Those looking for further reading on the world of chocolate will find a list of books, articles, and studies and reports on the Inclusions page, accessible under the Episodes drop-down menu. The musically minded can find a list of songs included on the podcast under Music Attribution, organized by episode. The Slow Melt is available to stream on platforms such as Apple Podcasts, Stitcher, and SoundCloud, as well as at the link above.