Baking and Pastry Mastering the Art and Craft

ISBN-10: 0471443824
ISBN-13: 9780471443827
Edition: 2004
List price: $70.00
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Description: This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home  More...

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Book details

List price: $70.00
Copyright year: 2004
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/1/2004
Binding: Hardcover
Pages: 880
Size: 9.00" wide x 11.25" long x 1.75" tall
Weight: 5.676
Language: English

This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.

Preface
The Professional Baker and Pastry Chef
Ingredient Identification
Equipment Identification
Baking Science and Food Safety
Baking Formulas and Bakers' Percentages
Yeast Doughs
Yeast-Raised Breads and Rolls
Pastry Doughs and Batters
Quick Breads and Cakes
Cookies
Custards, Creams, Mousses, and Souffles
Icings, Glazes, and Sauces
Frozen Desserts
Pies, Tarts, and Fruit Desserts
Filled and Assembled Cakes and Tortes
Individual Pastries
Plated Desserts
Chocolates and Confections
Decor
Wedding and Specialty Cakes
Elemental Recipes
Conversions, Equivalents, and Calculations
Readings and Resources
Templates
Glossary
Recipe Index
Subject Index

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