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Baking & pastry : mastering the art and craft / the Culinary Institute of America.

Contributor(s): Material type: TextTextPublisher: Hoboken, N.J. : J. Wiley, [2009]Copyright date: ©2009Edition: Second editionDescription: xi, 932 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 047005591X
  • 9780470055915
Other title:
  • Baking and pastry
Subject(s): DDC classification:
  • 641.815 22
LOC classification:
  • TX763 .B3234 2009
Contents:
Preface -- Chapter 1. The Professional Baker and Pastry Chef -- Chapter 2. Ingredient Identification -- Chapter 3. Equipment Identification -- Chapter 4. Baking Science and Food Safety -- Chapter 5. Baking Formulas and Bakers' Percentages -- Chapter 6. Yeast Doughs -- Chapter 7. Yeast-Raised Breads and Rolls -- Chapter 8. Pastry Doughs and Batters -- Chapter 9. Quick Breads and Cakes -- Chapter 10. Cookies -- Chapter 11. Custards, Creams, Mousses, and Souffles -- Chapter 12. Icings, Glazes, and Sauces -- Chapter 13. Frozen Desserts -- Chapter 14. Pies, Tarts, and Fruit Desserts -- Chapter 15. Filled and Assembled Cakes and Tortes -- Chapter 16. Individual Pastries -- Chapter 17. Plated Desserts -- Chapter 18. Chocolates and Confections -- Chapter 19. Decor -- Chapter 20. Wedding and Specialty Cakes -- Appendix A. Elemental Recipes -- Appendix B. Conversions, Equivalents, and Calculations -- Appendix C. Readings and Resources -- Appendix D. Templates -- Glossary -- Recipe Index -- Subject Index.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 BAK (Browse shelf(Opens below)) 1 Available A455876B

Includes bibliographical references (pages 908-911) and index.

Preface -- Chapter 1. The Professional Baker and Pastry Chef -- Chapter 2. Ingredient Identification -- Chapter 3. Equipment Identification -- Chapter 4. Baking Science and Food Safety -- Chapter 5. Baking Formulas and Bakers' Percentages -- Chapter 6. Yeast Doughs -- Chapter 7. Yeast-Raised Breads and Rolls -- Chapter 8. Pastry Doughs and Batters -- Chapter 9. Quick Breads and Cakes -- Chapter 10. Cookies -- Chapter 11. Custards, Creams, Mousses, and Souffles -- Chapter 12. Icings, Glazes, and Sauces -- Chapter 13. Frozen Desserts -- Chapter 14. Pies, Tarts, and Fruit Desserts -- Chapter 15. Filled and Assembled Cakes and Tortes -- Chapter 16. Individual Pastries -- Chapter 17. Plated Desserts -- Chapter 18. Chocolates and Confections -- Chapter 19. Decor -- Chapter 20. Wedding and Specialty Cakes -- Appendix A. Elemental Recipes -- Appendix B. Conversions, Equivalents, and Calculations -- Appendix C. Readings and Resources -- Appendix D. Templates -- Glossary -- Recipe Index -- Subject Index.

Machine converted from AACR2 source record.

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