Baking and pastry : mastering the art and craft
Author(s)
Bibliographic Information
Baking and pastry : mastering the art and craft
Wiley, 2004
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
Table of Contents
Preface.Chapter 1: The Professional Baker and Pastry Chef.Chapter 2: Ingredient Identification.Chapter 3: Equipment Identification.Chapter 4: Baking Science and Food Safety.Chapter 5: Baking Formulas and Bakers' Percentages.Chapter 6: Yeast Doughs.Chapter 7: Yeast-Raised Breads and Rolls.Chapter 8: Pastry Doughs and Batters.Chapter 9: Quick Breads and Cakes.Chapter 10: Cookies.Chapter 11: Custards, Creams, Mousses, and Souffles.Chapter 12: Icings, Glazes, and Sauces.Chapter 13: Frozen Desserts.Chapter 14: Pies, Tarts, and Fruit Desserts.Chapter 15: Filled and Assembled Cakes and Tortes.Chapter 16: Individual Pastries.Chapter 17: Plated Desserts.Chapter 18: Chocolates and Confections.Chapter 19: Decor.Chapter 20: Wedding and Specialty Cakes.Appendix A: Elemental Recipes.Appendix B: Conversions, Equivalents, and Calculations.Appendix C: Readings and Resources.Appendix D: Templates.Glossary.Recipe Index.Subject Index.
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