Baking & pastry : mastering the art and craft / The Culinary Institute of America.
By: The Culinary Institute of America
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Contributor(s): Culinary Institute of America
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Hoboken, New Jersey : John Wiley & Sons, ©2016Edition: Third edition.Description: xx, 1116 pages : colored illustrations ; 29 cm.Content type: text ISBN: 9780470928653 (cloth : alk. paper).Other title: Baking and pastry : mastering the art and craft.Subject(s): Baking![](/opac-tmpl/bootstrap/images/filefind.png)
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Includes bibliographical references (pages 1086-1089) and index.
The professional baker and pastry chef. Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls. Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks. Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and soufflés -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing. Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources.
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition.
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