Baking and pastry : mastering the art and craft / The Culinary Institute of America.
Material type: TextPublisher: Hoboken, New Jersey : Wiley, [2016]Copyright date: ©2016Edition: Third editionDescription: xx, 1116 pages : illustrations (chiefly colour) ; 29 cmContent type:- text
- unmediated
- volume
- 0470928654
- 9780470928653
- Mastering the art and craft : baking and pastry
- 641.815 23
- TX763 .B3234 2016
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 | A556628B |
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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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