Baking and Pastry Mastering the Art and Craft
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.
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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: 2004
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/1/2004
Size: 9.00" wide x 11.25" long x 1.75" tall
|The Professional Baker and Pastry Chef|
|Baking Science and Food Safety|
|Baking Formulas and Bakers' Percentages|
|Yeast-Raised Breads and Rolls|
|Pastry Doughs and Batters|
|Quick Breads and Cakes|
|Custards, Creams, Mousses, and Souffles|
|Icings, Glazes, and Sauces|
|Pies, Tarts, and Fruit Desserts|
|Filled and Assembled Cakes and Tortes|
|Chocolates and Confections|
|Wedding and Specialty Cakes|
|Conversions, Equivalents, and Calculations|
|Readings and Resources|