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.
By:
The Culinary Institute of America (CIA)
Imprint: John Wiley & Sons Ltd
Country of Publication: United States
Edition: 3rd Revised edition
Dimensions:
Height: 282mm,
Width: 224mm,
Spine: 58mm
Weight: 3.198kg
ISBN: 9780470928653
ISBN 10: 0470928654
Pages: 1136
Publication Date: 06 February 2015
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
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 Soufflés 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 Décor 976 23 Wedding And Specialty Cakes 1030 Appendix A Elemental Recipes 1064 Appendix B Décor Templates 1082 Appendix C Conversions, Equivalents, And Calculations 1084 Appendix D Readings And Resources 1086 Glossary 1090 Subject Index 1096 Recipe Index 1105
