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| LEADER |
01684cam a2200193 i 4500 |
| 020 |
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|a 9780470928653
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| 082 |
0 |
0 |
|a 641.815
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| 100 |
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|a The Culinary institute of America
|9 182664
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| 245 |
0 |
0 |
|a Baking and pastry : Mastering the art and craft
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| 250 |
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|a Third edition.
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| 260 |
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|a New Jersey
|b John Wiley & Sons Inc
|c 2016
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| 300 |
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|a xx, 1116 pages :
|b illustrations ;
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| 505 |
0 |
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|a The professional baker and pastry chef. Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- 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 -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources.
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| 650 |
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0 |
|a Baking.
|9 182665
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| 650 |
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0 |
|a Pastry.
|9 182666
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| 650 |
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0 |
|a Desserts.
|9 182667
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| 942 |
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|c BK
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| 999 |
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|c 192817
|d 192813
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| 952 |
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|0 0
|1 0
|4 0
|6 641_815000000000000_BAK
|7 0
|8 NFIC
|9 193327
|a STS
|b STS
|c GEN
|d 2016-09-23
|e Bill no 000111 dated 30/06/2016 of Current Books India Pvt Ltd Kottayam
|g 5295.00
|l 0
|o 641.815 BAK
|p STS1447
|r 2016-09-23
|w 2016-09-23
|y BK
|