000			01850cam a2200337 a 4500
001			44049
003			0000000000
005			20240411193128.0
008			080303s2009 njua b 001 0 eng
010			_a2008009576
015			_aGBA909946 _2bnb
020			_a047005591X (cloth : alk. paper)
020			_a9780470055915 (cloth : alk. paper)
035			_a(OCoLC)212893693
035			_a(OCoLC)212893693
040			_aDLC _beng _cDLC _dYDX _dBTCTA _dYDXCP _dUKM _dORX _dVP@ _dUYB _dBDX _dMJO
050	0	0	_aTX 763 _b.B3234 2009
245	0	0	_aBaking & pastry : _bmastering the art and craft / _cThe Culinary Institute of America.
246	3		_aBaking and pastry
250			_a2nd edition
260			_aHoboken, N.J. : _bJ. Wiley, _cc2009.
300			_axi, 932 p. : _bcol. ill. ; _c29 cm.
504			_aIncludes bibliographical references (p. 908-911) and index.
505	0		_aCareer 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.
650		0	_aBaking.
650		0	_aDesserts.
650		0	_aPastry.
710	2		_aCulinary Institute of America.
999			_c13722 _d13722