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Baking and pastry : mastering the art and craft / by the Culinary Institute of America.

Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2009.Edition: 2nd edDescription: 944 pISBN:
  • 9780470055915 (hbk.) :
  • 9780470055915 (hbk.)
Subject(s): DDC classification:
  • 641.815 CUL
LOC classification:
  • TX763 .B3234 2009
Contents:
Part one.The professional baker and pastry chef -- 1.Career opportunities for baking and pastry professionals -- 2.Ingredient identification -- 3.Equipment identification -- 4.Advanced baking principles -- 5.Food and kitchen safety -- 6.Baking formulas and bakers\' percentages -- Part two.7.Yeast-raised bread and rolls -- 8.Advanced yeast brerads and rolls -- Part three. Baking building blocks -- 9.Pastry doughs and batters -- 10.Quick breads and cakes -- 11.Cookies -- 12.Custard, creams, mousses, and souffleþs -- 13.Icings, glazes, and sauces -- 14.Frozen dessets -- Part four. Assembling and finishing -- 15.Pies, tarts and fruit desserts -- 16.Filled and assembled cakes and tortes -- 17.Breakfast pastries -- 18.Individual pastries -- 19.Savory baking -- 20.Plated desserts -- 21.Chocolates and confections -- 22.Deþcpr -- 24.Wedding and speciality cakes.
Summary: A comprehensive reference, this book covers the full range of baking and pastry arts. Completely revised and expanded, with new recipes, photos and instructional illustrations, this is a complete up-to-date guide on baking and pastry.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.815 CUL (Browse shelf(Opens below)) 1 Available 217087

Previous ed.: 2004.

Includes index.

Part one.The professional baker and pastry chef -- 1.Career opportunities for baking and pastry professionals -- 2.Ingredient identification -- 3.Equipment identification -- 4.Advanced baking principles -- 5.Food and kitchen safety -- 6.Baking formulas and bakers\' percentages -- Part two.7.Yeast-raised bread and rolls -- 8.Advanced yeast brerads and rolls -- Part three. Baking building blocks -- 9.Pastry doughs and batters -- 10.Quick breads and cakes -- 11.Cookies -- 12.Custard, creams, mousses, and souffleþs -- 13.Icings, glazes, and sauces -- 14.Frozen dessets -- Part four. Assembling and finishing -- 15.Pies, tarts and fruit desserts -- 16.Filled and assembled cakes and tortes -- 17.Breakfast pastries -- 18.Individual pastries -- 19.Savory baking -- 20.Plated desserts -- 21.Chocolates and confections -- 22.Deþcpr -- 24.Wedding and speciality cakes.

A comprehensive reference, this book covers the full range of baking and pastry arts. Completely revised and expanded, with new recipes, photos and instructional illustrations, this is a complete up-to-date guide on baking and pastry.

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