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

Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey : Wiley, [2016]Copyright date: ©2016Edition: Third editionDescription: xx, 1116 pages : illustrations (chiefly colour) ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0470928654
  • 9780470928653
Other title:
  • Mastering the art and craft : baking and pastry
Subject(s): Additional physical formats: Online version:: Baking & pastryDDC classification:
  • 641.815 23
LOC classification:
  • TX763 .B3234 2016
Contents:
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 souffles ; 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 ; Decor ; Wedding and specialty cakes -- Appendix A Elemental recipes -- Appendix B Decor templates -- Appendix C Conversions, equivalents, and calculations -- Appendix D Readings and resources.
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Includes bibliographical references 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 souffles ; 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 ; Decor ; Wedding and specialty cakes -- Appendix A Elemental recipes -- Appendix B Decor templates -- Appendix C Conversions, equivalents, and calculations -- Appendix D Readings and resources.

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