Baking and Pastry Mastering the Art and Craft

Name: Baking and Pastry Mastering the Art and Craft
Price: 13.35 USD
Availability: InStock
ISBN: 9780471443827

ISBN-10: 0471443824

ISBN-13: 9780471443827

Edition: 2004

Authors: Culinary Institute of America (CIA) Staff

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 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.

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



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