Baking and Pastry: Mastering the Art and Craft
Author - The Culinary Institute of America
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.
This edition contains - Career Opportunities for Baking and Pastry Professionals, Ingredient Identification, Equipment Identification, Advanced Baking Principles, Food and Kitchen Safety, Baking Formulas and Bakers’ Percentages, Part Two 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, Wedding And Specialty Cakes.
Publisher: John Wiley & Sons
Published: Feb 2015