Baking and pastry   mastering the art and craft  
 Baking and pastry   mastering the art and craft 
The Culinary Institute of America 
 - Third edition 
 - xx, 1116 pages   illustrations   29 cm. 
<br/><br/>Includes bibliographical references (pages 1086-1089) 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 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. 
<br/><br/><label>ISBN: </label>9780470928653 (cloth : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.<br/>Pastry.<br/>Desserts.
<br/><br/><label>Dewey Class. No.: </label>641.815 CUL