Book
Baking & pastry : mastering the art and craft.
Record details
- ISBN: 9780470928653 (Cloth)
- ISBN: 0470928654 (Cloth)
- Physical Description: xx, 1116 p. ; ill. ; 29 cm.
- Edition: 3rd ed. / The Culinary Institute of America.
- Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2016.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (pages 1086-1089) and index. |
| Formatted Contents Note: | The professional baker and pastry chef. Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls. Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks. Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and soufflés -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing. Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources. |
Search for related items by subject
| Subject: | Baking. Pastry. Desserts. |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show All Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 763 B3234 2016 (Text) | 33109010217644 | Stacks | Volume hold | Available | - |
