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Baking and pastry :mastering the art and craft /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Baking and pastry :/ The Culinary Institute of America.
Reminder of title:	mastering the art and craft /
Published:	Hoboken, NJ :John Wiley & Sons,c2016.
Description:	xx, 1116 p. :ill. (chiefly col.) ;29 cm.
Subject:	Baking. -
ISBN:	9780470928653 (cloth : alk. paper) :
ISBN:	0470928654 (cloth : alk. paper)

Baking and pastry :mastering the art and craft /
Baking and pastry :mastering the art and craft /The Culinary Institute of America. - 3rd ed. - Hoboken, NJ :John Wiley & Sons,c2016. - xx, 1116 p. :ill. (chiefly col.) ;29 cm.

Includes bibliographical references (p. 1086-1089) and indexes.

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.

ISBN: 9780470928653 (cloth : alk. paper) :NT1943

LCCN: 2013034130Subjects--Topical Terms:

172024
Baking.

LC Class. No.: TX763 / .B3234 2016

Dewey Class. No.: 641.81/5

Baking and pastry :mastering the art and craft /
LDR:01726cam a2200241 a 4500 001 1000061682
003 DLC
005 20151015093416.0
008 130821s2016 njua b 001 0 eng
010 $a 2013034130
020 $a 9780470928653 (cloth : alk. paper) : $c NT1943
020 $a 0470928654 (cloth : alk. paper)
020 $z 9781118805442 (Adobe PDF)
035 $a 2013034130
040 $a DLC $b eng $c DLC $d DLC
042 $a pcc
050 0 0 $a TX763 $b .B3234 2016
082 0 0 $a 641.81/5 $2 23
245 0 0 $a Baking and pastry : $b mastering the art and craft / $c The Culinary Institute of America.
250 $a 3rd ed.
260 $a Hoboken, NJ : $b John Wiley & Sons, $c c2016.
300 $a xx, 1116 p. : $b ill. (chiefly col.) ; $c 29 cm.
504 $a Includes bibliographical references (p. 1086-1089) and indexes.
505 0 $a 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.
650 0 $a Baking. $3 172024
650 0 $a Pastry. $3 182085
650 0 $a Desserts. $3 1000088560
710 2 $a Culinary Institute of America. $3 177838