Baking and pastry: mastering the art and craft

The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Recipe chapters include Beginner Yeast Breads and Rolls; Advanced Yeast Breads and Rolls; Pastry Doughs and Batters; Quickbreads and Cakes; Cookies; Custards, Creams, Mousses, and Soufflés; Icings, Glazes, and Sauces; Frozen Desserts; Pies, Tarts, andFruit Desserts; Filled and Assembled Cakes and Tortes; Breakfast Pastries; Individual Pastries, Petit Fours, and Mignardises; Savory Baking; Plated Desserts; Chocolates and Confections; Décor; Wedding and Specialty Cakes. The book includes a total of 625 recipes ranging from basic to advanced in difficulty. Inaddition, appendices include useful conversion and equivalency charts, basic recipes, reading and resource information, and a glossary of terms. The text is accompanied by 389 four-color photographs and 72 illustrations to help explain important procedures and show the beauty of the finished dishes. Completelyrevised and expanded, with new sections on everything from baking entrepreneurship and principles of design to breakfast pastries and vegan baking, this isthe most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.

• ISBN: 978-0-470-25868-2
• Editorial: John Wiley & Sons
• Encuadernacion: Rústica
• Páginas: 108
• Fecha Publicación: 23/04/2009
• Nº Volúmenes: 1
• Idioma: Inglés