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Baking & pastry : mastering the art and craft / Baking and pastry The Culinary Institute of America. - 2nd edition - Hoboken, N.J. : J. Wiley, c2009. - xi, 932 p. : col. ill. ; 29 cm.

Includes bibliographical references (p. 908-911) and index.

Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Beginner yeast breads and rolls -- Advanced yeast breads and rolls -- Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and souffles -- Icings, glazings, and sauces -- Frozen desserts -- Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Decor -- Wedding and speciality cakes.

ISBN: 047005591X (cloth : alk. paper) 9780470055915 (cloth : alk. paper)

LCCN: 2008009576

Nat. Bib. No.: GBA909946 bnb

Subjects--Topical Terms:
Baking.
Desserts.
Pastry.

LC Class. No.: TX 763 / .B3234 2009