TY  - BOOK
ED  - Culinary Institute of America,
TI  - Baking and pastry: mastering the art and craft 
SN  - 0470928654
AV  - TX763 .B3234 2016
U1  - 641.815 23
PY  - 2016///]
CY  - Hoboken, New Jersey
PB  - Wiley
KW  - Baking
KW  - Pastry
KW  - Desserts
N1  - 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
ER  -