Baking and Pastry – – Mastering the Art and Craft, 3e
Mastering the Art and Craft
Samenvatting
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated
Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up–to–date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special–occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.
Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards
Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
Includes more than 900 recipes and 645 color photographs and illustrations
Specificaties
Inhoudsopgave
<p>Part One The Professional Baker and Pastry Chef</p>
<p>1 Career Opportunities for Baking and Pastry Professionals 2</p>
<p>2 Ingredient Identification 12</p>
<p>3 Equipment Identification 38</p>
<p>4 Advanced Baking Principles 60</p>
<p>5 Food and Kitchen Safety 76</p>
<p>6 Baking Formulas and Bakers Percentages 90</p>
<p>Part Two Yeast–Raised Breads and Rolls</p>
<p>7 Yeast–Raised Breads and Rolls 104</p>
<p>8 Advanced Yeast Breads and Rolls 152</p>
<p>Part Three Baking Building Blocks</p>
<p>9 Pastry Doughs and Batters 220</p>
<p>10 Quick Breads and Cakes 252</p>
<p>11 Cookies 328</p>
<p>12 Custards, Creams, Mousses, and Soufflés 392</p>
<p>13 Icings, Glazes, and Sauces 462</p>
<p>14 Frozen Desserts 554</p>
<p>Part Four Assembling and Finishing</p>
<p>15 Pies, Tarts, and Fruit Desserts 616</p>
<p>16 Filled and Assembled Cakes and Tortes 668</p>
<p>17 Breakfast Pastries 730</p>
<p>18 Individual Pastries 762</p>
<p>19 Savory Baking 818</p>
<p>20 Plated Desserts 858</p>
<p>21 Chocolates and Confections 902</p>
<p>22 Décor 976</p>
<p>23 Wedding And Specialty Cakes 1030</p>
<p>Appendix A Elemental Recipes 1064</p>
<p>Appendix B Décor Templates 1082</p>
<p>Appendix C Conversions, Equivalents, And Calculations 1084</p>
<p>Appendix D Readings And Resources 1086</p>
<p>Glossary 1090</p>
<p>Subject Index 1096</p>
<p>Recipe Index 1105</p>