Baking and Pastry Mastering the Art and Craft
Edition: 2nd 2009
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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $70.00
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 5/4/2009
Size: 8.50" wide x 11.00" long x 2.00" tall
|The Professional Baker and Pastry Chef|
|Career Opportunities for Baking and Pastry Professionals|
|Advanced Baking Principles|
|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|
|Custards, Creams, Mousses, and Souffl_s|
|Icings, Glazes, and Sauces|
|Assembling and Finishing|
|Pies, Tarts, and Fruit Desserts|
|Filled and Assembled Cakes and Tortes|
|Chocolates and Confections|
|Wedding and Specialty Cakes|