Baking and Pastry Mastering the Art and Craft

ISBN-10: 0471443824

ISBN-13: 9780471443827

Edition: 2004

Authors: Culinary Institute of America (CIA) Staff

List price: $70.00
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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.
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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

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
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
Wedding and Specialty Cakes
Elemental Recipes
Conversions, Equivalents, and Calculations
Readings and Resources
Recipe Index
Subject Index
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