TY  - BOOK
ED  - Culinary Institute of America.
TI  - Baking & pastry: mastering the art and craft 
SN  - 047005591X
AV  - TX763 .B3234 2009
U1  - 641.815 22
PY  - 2009///]
CY  - Hoboken, N.J.
PB  - J. Wiley
KW  - Baking
KW  - Pastry
KW  - Desserts
N1  - 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
ER  -