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999			_c23032 _d23032
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008			210311b ||||| |||| 00| 0 eng d
020			_a9780470928653 (cloth : alk. paper)
040			_aDLC _beng _cDLC _erda _dDLC _dKKBBM
082	0	0	_a641.815 CUL _223
245	0	0	_aBaking and pastry _bmastering the art and craft _cThe Culinary Institute of America
246	3		_aBaking and pastry _bmastering the art and craft
250			_aThird edition
264		1	_aHoboken, New Jersey _bJohn Wiley & Sons, Inc. _c[2016]
300			_axx, 1116 pages _billustrations _c29 cm.
336			_atext _2rdacontent
336			_astill image _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references (pages 1086-1089) 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 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.
650		0	_aBaking. _92969
650		0	_aPastry. _92964
650		0	_aDesserts. _9308
710	2		_aCulinary Institute of America _92988
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
942			_2ddc _cBK