Baking and pastry : mastering the art and craft / The Culinary Institute of America
Material type:
TextPublication details: New Jersey : Wiley, c2009Edition: 2nd EditionDescription: 932 pages : illustrations ; 28 cmISBN: - 9780470055915
- TX 763 .B35 2009
Books
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
|
Books
|
National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 763 .B35 2009 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001891 |
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| GC TX 757 .W75 2010 The best soups in the world / | GC TX 762 .W35 2004 The Complete Guide to Wines and Wine Drinking / | GC TX 763 .L33o 2013 On baking : a textbook of baking and pastry fundamentals / | GC TX 763 .B35 2009 Baking and pastry : mastering the art and craft / | GC TX 763 .B35 2016 Baking and pastry : mastering the art and craft / | GC TX 763 .B54 2008 The big book of baking : your complete guide to perfect baking every time. | GC TX 763 .C87 2014 Patisserie / |
Includes index.
PART ONE: THE PROFESSIONAL BAKER AND PASTRY CHEF -- Chapter 1: Career Opportunities for Baking and Pastry Professionals -- Chapter 2: Ingredient Identification -- Chapter 3: Equipment Identification -- Chapter 4: Advanced Baking Principles -- Chapter 5: Food Safety -- Chapter 6: Baking Formulas and Bakers Percentages -- PART TWO: YEAST-RAISED BREADS AND ROLLS -- Chapter 7: Beginner Yeast Breads and Rolls -- Chapter 8: Advanced Yeast Breads and Rolls -- PART THREE: BAKING BUILDING BLOCKS -- Chapter 9: Pastry Doughs and Batters -- Chapter 10: Quickbreads and Cakes -- Chapter 11: Cookies -- Chapter 12: Custards, Creams, Mousses, and Souffles -- Chapter 13: Icings, Glazes, and Sauces -- Chapter 14: Frozen Desserts -- PART FOUR: ASSEMBLING AND FINISHING -- Chapter 15: Pies, Tarts, and Fruit Desserts -- Chapter 16: Filled and Assembled Cakes and Tortes -- Chapter 17: Breakfast Pastries -- Chapter 18: Individual Pastries -- Chapter 19: Savory Baking -- Chapter 20: Plated Desserts -- Chapter 21: Chocolates and Confections -- Chapter 22: Decor -- Chapter 23: Wedding and Specialty Cakes.
There are no comments on this title.