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Baking and pastry mastering the art and craft The Culinary Institute of America

Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey John Wiley & Sons, Inc. [2016]Edition: Third editionDescription: xx, 1116 pages illustrations 29 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780470928653 (cloth : alk. paper)
Other title:
  • Baking and pastry mastering the art and craft
Subject(s): Additional physical formats: Online version:: Baking & pastryDDC classification:
  • 641.815 CUL 23
Contents:
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 soufflés -- 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 -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources.
List(s) this item appears in: Kulinari
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Books Books PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG Reference REF 641.815 CUL (Browse shelf(Opens below)) Available 0011521
Books Books PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf NFIC 641.815 CUL (Browse shelf(Opens below)) Available 0011522
Books Books PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf NFIC 641.815 CUL (Browse shelf(Opens below)) Available 0011523

Includes bibliographical references (pages 1086-1089) 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 soufflés -- 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 -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources.

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