000			03140cam a22003974i 4500
005			20221101232739.0
008			090415s2007 njua 001 0 eng d
010			_a 2005033609
011			_aBIB MATCHES WORLDCAT
020			_a0764572792 _qcloth
020			_a9780764572791 _qcloth
035			_a(ATU)b11430035
035			_a(OCoLC)62381271
040			_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dC#P _dYDXCP _dVP@ _dUKM _dATU
043			_an-us-ny
050	0	0	_aTX763 _b.G568 2007
082	0	0	_a641.815 _222
100	1		_aGoldstein, Darra, _eauthor. _91044391
245	1	0	_aBaking boot camp : _bfive days of basic training at the Culinary Institute of America / _cThe Culinary Institute of America and Darra Goldstein.
264		1	_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2007]
264		4	_c©2007
300			_axi, 277 pages : _bcolour illustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_tIntroduction -- _g1. _tOrientation -- _tOrientation Begins -- _tNavigating the Campus -- _tOur Boot Camp Gear -- _g2. _tThe Creaming Method -- _tChef Kate and the Day's Production -- _tInto the Bake Shop -- _tAfternoon Lecture: Bread -- _tDinner at Ristorante Caterina de' Medici -- _g3. _tThe Rubbed Dough Method -- _tEnsuring Tender, Flaky Crusts -- _tPie Fillings and Meringues -- _tMaking Our Own Crust -- _tBeyond the CIA Campus -- _tDinner at the Escoffier Room -- _g4. _tEnriched Doughs -- _tThe Role of Butter, Eggs, and Milk in Doughs -- _tMaking Challah -- _tBaking as a Process -- _tAfternoon Lecture: Baking Science -- _tDinner at the American Bounty Restaurant -- _g5. _tLean Doughs -- _tThe Day's Production -- _tBaking Boot Camp Graduation and Going Home -- _g6. _tCustards -- _tThe First Session -- _tChef Paul Demonstrates -- _tDessert Before Lunch -- _tDinner at St. Andrew's Cafe -- _g7. _tThe Foaming Method -- _tUsing Eggs as Leavening -- _tFruit Tarts -- _tAfternoon Lecture: Chocolate -- _tDinner at the Ristorante Caterina de' Medici -- _g8. _tPuff Pastry -- _tLaminated Doughs -- _tButtercream -- _tAfternoon Lecture: Dessert Wines -- _tDinner at the Escoffier Room -- _g9. _tMousse and Bavarian Cream -- _tBavarian Creams and Mousses -- _tShaping Puff Pastry -- _tAfternoon Lecture: Coffee and Tea Tasting -- _tDinner at the American Bounty Restaurant -- _g10. _tQuick and Elegant Desserts -- _tDecorative Chocolate Shapes -- _tDessert Sauces -- _tDecorating Cakes -- _tSouffles -- _tPastry Boot Camp Graduation -- _g11. _tWhat We Baked -- _tQuick Breads and Cakes -- _tYeast Breads -- _tCookies -- _tPies and Tarts -- _tDesserts -- _tPastries -- _tSauces, Glazes, and Creams -- _tConversions and Equivalents -- _tBenefactors.
588			_aMachine converted from AACR2 source record.
610	2	0	_aCulinary Institute of America. _9312155
650		0	_aBaking. _9314388
710	2		_aCulinary Institute of America. _9312155
907			_a.b11430035 _b20-03-18 _c27-10-15
942			_cB
945			_a641.815 GOL _g1 _iA456607B _j0 _lcmain _o- _p$54.88 _q- _r- _s- _t0 _u11 _v2 _w1 _x3 _y.i12867548 _z29-10-15
998			_ab _ac _b20-03-18 _cm _da _feng _gnju _h0
999			_c1192370 _d1192370