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

By: Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2014]Edition: Third editionDescription: xx, 1116 pages : color illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780470928653
Other title:
  • Baking and pastry, mastering the art and craft
Subject(s): Additional physical formats: Online version:: Baking & pastryDDC classification:
  • 641.81/5 23
LOC classification:
  • TX763 .B3234 2014
Contents:
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 souffles -- 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 -- Decor -- Wedding and specialty cakes -- Appendix a elemental recipes -- Appendix b decor templates -- Appendix c conversions, equivalents, and calculations -- Appendix d readings and resources.

Includes bibliographical references and index.

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 souffles -- 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 -- Decor -- Wedding and specialty cakes -- Appendix a elemental recipes -- Appendix b decor templates -- Appendix c conversions, equivalents, and calculations -- Appendix d readings and resources.

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