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| 008 | 130821s2016 njua b 001 0 eng d | ||
| 010 | _a 2013034130 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0470928654 _qhardcover (alkaline paper) |
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| 020 |
_a9780470928653 _qhardcover (alkaline paper) |
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| 035 | _a(ATU)b14042472 | ||
| 035 | _a(OCoLC)856647723 | ||
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_aDLC _beng _erda _cDLC _dYDX _dUVMCP _dOCLCF _dYDXCP _dTOH _dUKMGB _dVP@ _dLTSCA _dOCO _dOCLCO _dATU |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX763 _b.B3234 2016 |
| 082 | 0 | 0 |
_a641.815 _223 |
| 245 | 0 | 0 |
_aBaking and pastry : _bmastering the art and craft / _cThe Culinary Institute of America. |
| 246 | 3 |
_aMastering the art and craft : _bbaking and pastry |
|
| 250 | _aThird edition. | ||
| 264 | 1 |
_aHoboken, New Jersey : _bWiley, _c[2016] |
|
| 264 | 4 | _c©2016 | |
| 300 |
_axx, 1116 pages : _billustrations (chiefly colour) ; _c29 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aThe 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. | |
| 650 | 0 |
_aBaking. _9314388 |
|
| 650 | 0 |
_aPastry. _9321984 |
|
| 650 | 0 |
_aDesserts _9316608 |
|
| 710 | 2 |
_aCulinary Institute of America, _eissuing body. _9312155 |
|
| 776 | 0 | 8 |
_iOnline version: _aCulinary Institute of America. _tBaking & pastry _bThird edition. _dHoboken, New Jersey : John Wiley & Sons, Inc., [2014] _z9781118805442 _w(DLC) 2013034446 |
| 907 |
_a.b14042472 _b11-07-17 _c28-10-15 |
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| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnju _h0 |
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| 945 |
_a641.815 BAK _g1 _iA556628B _j0 _lcmain _o- _p$86.58 _q- _r- _s- _t0 _u13 _v15 _w0 _x11 _y.i13435280 _z29-10-15 |
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| 942 | _cB | ||
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