Baking and Pastry Mastering the Art and Craft

Name: Baking and Pastry Mastering the Art and Craft
Price: 19.1 USD
Availability: InStock
ISBN: 9780470055915

ISBN-10: 047005591X

ISBN-13: 9780470055915

Edition: 2nd 2009

Authors: Culinary Institute of America (CIA) Staff, CIA

List price: $70.00

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Description:

The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.

Book details

List price: $70.00
Edition: 2nd
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 5/4/2009
Binding: Hardcover
Pages: 944
Size: 8.50" wide x 11.00" long x 2.00" tall
Weight: 6.072




The Professional Baker and Pastry Chef



Career Opportunities for Baking and Pastry Professionals



Ingredient Identification



Equipment Identification



Advanced Baking Principles



Food Safety



Baking Formulas and Bakers Percentages



Yeast-Raised Breads and Rolls



Beginner Yeast Breads and Rolls



Advanced Yeast Breads and Rolls



Baking Building Blocks



Pastry Doughs and Batters



Quickbreads and Cakes



Cookies



Custards, Creams, Mousses, and Souffl_s



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



D_cor



Wedding and Specialty Cakes











Glossary