Baking and pastry :  mastering the art and craft / 
by the Culinary Institute of America. 
 - 2nd ed. 
 - Hoboken, N.J. :  Chichester :  Wiley ;  John Wiley [distributor],  2009. 
 - 944 p. 
<br/><br/> Previous ed.: 2004.  Includes index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780470055915 (hbk.) :  £45.00 9780470055915 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.<br/>Pastry.<br/>Desserts.<br/>Food and Drink.<br/>Cookery / food & drink etc<br/>Baking, bread & cakes
<br/><br/><label>LC Class. No.: </label>TX763  / .B3234 2009 
<br/><br/><label>Dewey Class. No.: </label>641.815 CUL