| 000 | 01698nam a2200205Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520102818.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9781118712825 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 763 .B35 2016 | ||
| 245 | 0 |
_aBaking and pastry : _bmastering the art and craft / _cThe Culinary Institute of America |
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| 250 | _aThird Edition. | ||
| 260 |
_aNew Jersey : _bWiley, _cc2016 |
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| 300 |
_aiv, 123 pages : _billustrations ; _c28 cm. |
||
| 365 | _bUSD41.63 | ||
| 505 | _aPart 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 and Kitchen Safety -- Chapter 6: Baking Formulas and Bakers' Percentages -- Part Two: Yeast-raised Breads and Rolls -- Chapter 7: Yeast-raised Breads and Rolls -- Chapter 8: Advanced Yeast Breads and Rolls -- Part Three: Baking Building Blocks -- Chapter 9: Pastry Doughs and Batters -- Chapter 10: Quick Breads 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: Decore -- Chapter 23: Wedding and Specialty Cakes. | ||
| 650 | _aBAKING -- PROBLEMS, EXERCISES, ETC | ||
| 942 |
_2lcc _cBK |
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| 999 |
_c15942 _d15942 |
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