Baking and Pastry Mastering the Art and Craft

ISBN-10: 0470258683
ISBN-13: 9780470258682
Edition: 2nd 2009 (Guide (Pupil's))
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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  More...

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Book details

Edition: 2nd
Copyright year: 2009
Publisher: John Wiley & Sons, Limited
Publication date: 4/23/2009
Binding: Paperback
Pages: 108
Size: 8.25" wide x 11.00" long x 0.25" tall
Weight: 0.682
Language: English

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.

Career Opportunities for baking and pastry professionals
Ingredient Identification
Equipment Identification
Advanced Baking Principles
Food and kitchen safety
Baking formulas and bakers' percentages
Beginner yeast breads and rolls
Advanced yeast breads and rolls
Pastry doughs and batters
Quick breads and cakes
Cookies
Custards, creams, mousses, and souffl�s
Icings, glazes, and sauces
Frozen Desserts
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

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