Baking & pastry : mastering the art and craft / the Culinary Institute of America.
Material type: TextPublisher: Hoboken, N.J. : J. Wiley, [2009]Copyright date: ©2009Edition: Second editionDescription: xi, 932 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 047005591X
- 9780470055915
- Baking and pastry
- 641.815 22
- TX763 .B3234 2009
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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