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Baking and pastry : mastering the art and craft / 3rd ed

Baking and pastry : mastering the art and craft / 3rd ed

Material type
단행본
Corporate Author
Culinary Institute of America.
Title Statement
Baking and pastry : mastering the art and craft / The Culinary Institute of America.
판사항
3rd ed.
Publication, Distribution, etc
Hoboken, New Jersey :   John Wiley & Sons, Inc.,   c2016.  
Physical Medium
xx, 1116 p. : ill. (chiefly col.) ; 29 cm.
ISBN
9780470928653 (cloth : alk. paper)
Content Notes
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.
Bibliography, Etc. Note
Includes bibliographical references and indexes.
Subject Added Entry-Topical Term
Baking. Pastry. Desserts.
000 00000cam u2200205 a 4500
001 000046072441
005 20210304125604
008 210303s2016 njua b 001 0 eng d
010 ▼a 2013034130
020 ▼a 9780470928653 (cloth : alk. paper)
035 ▼a (KERIS)REF000017237883
040 ▼a DLC ▼b eng ▼c DLC ▼e rda ▼d DLC ▼d 211009
050 0 0 ▼a TX763 ▼b .B3234 2016
082 0 0 ▼a 641.81/5 ▼2 23
084 ▼a 641.815 ▼2 DDCK
090 ▼a 641.815 ▼b B1683-3
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, New Jersey : ▼b John Wiley & Sons, Inc., ▼c c2016.
300 ▼a xx, 1116 p. : ▼b ill. (chiefly col.) ; ▼c 29 cm.
336 ▼a text ▼2 rdacontent
336 ▼a still image ▼2 rdacontent
337 ▼a unmediated ▼2 rdamedia
338 ▼a volume ▼2 rdacarrier
504 ▼a Includes bibliographical references 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.
650 0 ▼a Pastry.
650 0 ▼a Desserts.
710 2 ▼a Culinary Institute of America.
945 ▼a KLPA

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.815 B1683-3 Accession No. 111844718 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

Preface xviii Part One The Professional Baker and Pastry Chef 1 Career Opportunities for Baking and Pastry Professionals 2 2 Ingredient Identification 12 3 Equipment Identification 38 4 Advanced Baking Principles 60 5 Food and Kitchen Safety 76 6 Baking Formulas and Bakers Percentages 90 Part Two Yeast-Raised Breads and Rolls 7 Yeast-Raised Breads and Rolls 104 8 Advanced Yeast Breads and Rolls 152 Part Three Baking Building Blocks 9 Pastry Doughs and Batters 220 10 Quick Breads and Cakes 252 11 Cookies 328 12 Custards, Creams, Mousses, and Souffles 392 13 Icings, Glazes, and Sauces 462 14 Frozen Desserts 554 Part Four Assembling and Finishing 15 Pies, Tarts, and Fruit Desserts 616 16 Filled and Assembled Cakes and Tortes 668 17 Breakfast Pastries 730 18 Individual Pastries 762 19 Savory Baking 818 20 Plated Desserts 858 21 Chocolates and Confections 902 22 Decor 976 23 Wedding And Specialty Cakes 1030 Appendix A Elemental Recipes 1064 Appendix B Decor Templates 1082 Appendix C Conversions, Equivalents, And Calculations 1084 Appendix D Readings And Resources 1086 Glossary 1090 Subject Index 1096 Recipe Index 1105

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