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 Only Available 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 | - |
| LDR | 02088cam a2200325 i 4500 | ||
|---|---|---|---|
| 001 | 121638037 | ||
| 003 | SITKA | ||
| 005 | 20150804093721.0 | ||
| 008 | 130821s2016 njua b 001 0 eng | ||
| 010 | . | ‡a2013034130 | |
| 020 | . | ‡a9780470928653 (Cloth) | |
| 020 | . | ‡a0470928654 (Cloth) | |
| 040 | . | ‡aDLC ‡beng ‡cDLC ‡erda ‡dNNfCLS | |
| 042 | . | ‡apcc | |
| 050 | 0 | 0. | ‡aTX763 ‡b.B3234 2016 |
| 090 | . | ‡aTX 763 B3234 2016 | |
| 245 | 0 | 0. | ‡aBaking & pastry : ‡bmastering the art and craft. |
| 246 | 3 | . | ‡aBaking and pastry : ‡bmastering the art and craft |
| 250 | . | ‡a3rd ed. / ‡bThe Culinary Institute of America. | |
| 260 | . | ‡aHoboken, New Jersey : ‡bJohn Wiley & Sons, Inc., ‡c2016. | |
| 300 | . | ‡axx, 1116 p. ; ‡bill. ; ‡c29 cm. | |
| 504 | . | ‡aIncludes bibliographical references (pages 1086-1089) and index. | |
| 505 | 0 | . | ‡aThe 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. |
| 650 | 0. | ‡aBaking. | |
| 650 | 0. | ‡aPastry. | |
| 650 | 0. | ‡aDesserts. | |
| 710 | 2 | . | ‡aCulinary Institute of America. |
| 907 | . | ‡a.b13877148 ‡b09-12-16 ‡c10-16-15 | |
| 998 | . | ‡adt ‡b02-19-16 ‡cm ‡da ‡e- ‡feng ‡gnju ‡h0 | |
| 945 | . | ‡g1 ‡i33109010217644 ‡j0 ‡ldtsta ‡o- ‡p$92.66 ‡s- ‡t1 ‡u5 ‡v10 ‡w3 ‡x2 ‡y.i11009524 ‡z02-05-16 | |
| 901 | . | ‡a121638037 ‡bCabvavcc ‡c121638037 ‡tbiblio | |
