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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
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9780470928653 (cloth : alk. paper) :
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NT1943
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9781118805442 (Adobe PDF)
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eng
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mastering the art and craft /
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The Culinary Institute of America.
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3rd ed.
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Hoboken, NJ :
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John Wiley & Sons,
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c2016.
300
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xx, 1116 p. :
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ill. (chiefly col.) ;
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29 cm.
504
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Includes bibliographical references (p. 1086-1089) and indexes.
505
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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
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Baking.
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Pastry.
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Desserts.
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1000088560
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Culinary Institute of America.
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177838
0 based onreview(s)
Location:
ALL
六樓西文書庫 (6th Floor-Western Books)
Year:
Volume Number:
Items
1 records • Pages 1 •
1
Barcode Number
Location Name
Item Class
Material type
Call number
Usage Class
Loan Status
No. of reservations
Opac note
Attachments
E17637
六樓西文書庫 (6th Floor-Western Books)
一般借閱
外文書
* 641.815 B168 2016
一般(Normal)
On shelf
0
5030000-1040009
1 records • Pages 1 •
1
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