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| Availability Label | Location | Shelfmark | Availability | Reservations |
|---|---|---|---|---|
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Calvin Park Branch | Non 641.815 Bak | Copies Available | 0 |
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Summary & Details
Full Record Details Table
| Title Statement | Baking and pastry: mastering the art and craft / The Culinary Institute of America. |
|---|---|
| Publication | Hoboken, New Jersey: Wiley,[2016]©2016 |
| Edition | Third edition. |
| Extent of Item | xx, 1116 pages |
| ISBN | 0470928654 9780470928653 |
| Other Number | 2498596 |
| Contents | 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 souffles -- 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 -- Decor -- Wedding and specialty cakes -- Appendix a elemental recipes -- Appendix b decor templates -- Appendix c conversions, equivalents, and calculations -- Appendix d readings and resources. |
| Bibliography | Includes bibliographical references and indexes. |
| Subjects & Genres | |
| By Topic | Baking |
| Pastry | |
| Desserts | |
| Cookbooks | |
