TY  - BOOK
ED  - Culinary Institute of America.
TI  - Baking and pastry: mastering the art and craft 
SN  - 9780470055915 (hbk.) :
AV  - TX763 .B3234 2009
U1  - 641.815 CUL 
PY  - 2009///
CY  - Hoboken, N.J., Chichester
PB  - Wiley, John Wiley [distributor]
KW  - Baking
KW  - Pastry
KW  - Desserts
KW  - Food and Drink
KW  - ukslc
KW  - Cookery / food & drink etc
KW  - thema
KW  - Baking, bread & cakes
N1  - 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
N2  - 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
ER  -