Baking and Pastry Mastering the Art and Craft,2nd edition
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- Synopsis
- The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Chapters include: Yeast Doughs; Yeast-Raised Breads and Rolls; Pastry Doughs; 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; and Wedding and Specialty Cakes. The book includes a total of 720 recipes - 150 all-new - ranging from "basic" to "advanced" in difficulty. In addition, appendices include useful conversion and equivalency charts, elemental recipes, templates, reading and resource information, and a glossary of terms.
- Copyright:
- 2009
Book Details
- Book Quality:
- Excellent
- Book Size:
- 932 Pages
- ISBN-13:
- 9780470055915
- Publisher:
- John Wiley & Sons, Incorporated
- Date of Addition:
- 09/01/15
- Copyrighted By:
- The Culinary Institute of America
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Reference, Cooking, Food and Wine
- Submitted By:
- Worth Trust
- Proofread By:
- Worth Trust
- Usage Restrictions:
- This is a copyrighted book.