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The Resource Baking & pastry : mastering the art and craft, The Culinary Institute of America

Baking & pastry : mastering the art and craft, The Culinary Institute of America

Label
Baking & pastry : mastering the art and craft
Title
Baking & pastry
Title remainder
mastering the art and craft
Statement of responsibility
The Culinary Institute of America
Title variation
Baking and pastry, mastering the art and craft
Contributor
Subject
Language
eng
Cataloging source
DLC
Dewey number
641.81/5
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Culinary Institute of America
http://library.link/vocab/subjectName
  • Baking
  • Pastry
  • Desserts
  • Baking
  • Desserts
  • Pastry
Label
Baking & pastry : mastering the art and craft, The Culinary Institute of America
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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 souffles -- 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 -- Decor -- Wedding and specialty cakes -- Appendix a elemental recipes -- Appendix b decor templates -- Appendix c conversions, equivalents, and calculations -- Appendix d readings and resources
Control code
ocn856647723
Edition
Third edition.
Extent
1 volume.
Isbn
9780470928653
Isbn Type
()
Lccn
2013034130
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
(OCoLC)856647723
Label
Baking & pastry : mastering the art and craft, The Culinary Institute of America
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
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 souffles -- 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 -- Decor -- Wedding and specialty cakes -- Appendix a elemental recipes -- Appendix b decor templates -- Appendix c conversions, equivalents, and calculations -- Appendix d readings and resources
Control code
ocn856647723
Edition
Third edition.
Extent
1 volume.
Isbn
9780470928653
Isbn Type
()
Lccn
2013034130
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
(OCoLC)856647723

Library Locations

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      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.271302100000 -97.746016800000
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