Baking and pastry :  mastering the art and craft / 
 Mastering the art and craft :  baking and pastry 
The Culinary Institute of America. 
 - Third edition. 
 - xx, 1116 pages :  illustrations (chiefly colour) ;  29 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0470928654 9780470928653 
<br/><br/><label>LCCN: </label>2013034130 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.<br/>Pastry.<br/>Desserts
<br/><br/><label>LC Class. No.: </label>TX763  / .B3234 2016 
<br/><br/><label>Dewey Class. No.: </label>641.815