Baking & pastry : mastering the art and craft /
Baking & pastry : mastering the art and craft /
Baking and pastry
the Culinary Institute of America.
- Second edition.
- xi, 932 pages : colour illustrations ; 29 cm
Includes bibliographical references (pages 908-911) and index.
Preface -- The Professional Baker and Pastry Chef -- Ingredient Identification -- Equipment Identification -- Baking Science and Food Safety -- Baking Formulas and Bakers' Percentages -- Yeast Doughs -- Yeast-Raised Breads and Rolls -- Pastry Doughs and Batters -- Quick Breads and Cakes -- Cookies -- Custards, Creams, Mousses, and Souffles -- Icings, Glazes, and Sauces -- Frozen Desserts -- Pies, Tarts, and Fruit Desserts -- Filled and Assembled Cakes and Tortes -- Individual Pastries -- Plated Desserts -- Chocolates and Confections -- Decor -- Wedding and Specialty Cakes -- Elemental Recipes -- Conversions, Equivalents, and Calculations -- Readings and Resources -- Templates -- Glossary -- Recipe Index -- Subject Index. Chapter 1. Chapter 2. Chapter 3. Chapter 4. Chapter 5. Chapter 6. Chapter 7. Chapter 8. Chapter 9. Chapter 10. Chapter 11. Chapter 12. Chapter 13. Chapter 14. Chapter 15. Chapter 16. Chapter 17. Chapter 18. Chapter 19. Chapter 20. Appendix A. Appendix B. Appendix C. Appendix D.
047005591X 9780470055915
2008009576
Baking.
Pastry
Desserts
TX763 / .B3234 2009
641.815
Includes bibliographical references (pages 908-911) and index.
Preface -- The Professional Baker and Pastry Chef -- Ingredient Identification -- Equipment Identification -- Baking Science and Food Safety -- Baking Formulas and Bakers' Percentages -- Yeast Doughs -- Yeast-Raised Breads and Rolls -- Pastry Doughs and Batters -- Quick Breads and Cakes -- Cookies -- Custards, Creams, Mousses, and Souffles -- Icings, Glazes, and Sauces -- Frozen Desserts -- Pies, Tarts, and Fruit Desserts -- Filled and Assembled Cakes and Tortes -- Individual Pastries -- Plated Desserts -- Chocolates and Confections -- Decor -- Wedding and Specialty Cakes -- Elemental Recipes -- Conversions, Equivalents, and Calculations -- Readings and Resources -- Templates -- Glossary -- Recipe Index -- Subject Index. Chapter 1. Chapter 2. Chapter 3. Chapter 4. Chapter 5. Chapter 6. Chapter 7. Chapter 8. Chapter 9. Chapter 10. Chapter 11. Chapter 12. Chapter 13. Chapter 14. Chapter 15. Chapter 16. Chapter 17. Chapter 18. Chapter 19. Chapter 20. Appendix A. Appendix B. Appendix C. Appendix D.
047005591X 9780470055915
2008009576
Baking.
Pastry
Desserts
TX763 / .B3234 2009
641.815