 Baking and Pastry: Mastering the Art and Craft
ISBN: 978-0-471-44382-7
Hardcover
880 pages
April 2004
US $70.00
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Chapter 1: The Professional Baker and Pastry Chef.
Chapter 2: Ingredient Identification.
Chapter 3: Equipment Identification.
Chapter 4: Baking Science and Food Safety.
Chapter 5: Baking Formulas and Bakers’ Percentages.
Chapter 6: Yeast Doughs.
Chapter 7: Yeast-Raised Breads and Rolls.
Chapter 8: Pastry Doughs and Batters.
Chapter 9: Quick Breads and Cakes.
Chapter 10: Cookies.
Chapter 11: Custards, Creams, Mousses, and Soufflés.
Chapter 12: Icings, Glazes, and Sauces.
Chapter 13: Frozen Desserts.
Chapter 14: Pies, Tarts, and Fruit Desserts.
Chapter 15: Filled and Assembled Cakes and Tortes.
Chapter 16: Individual Pastries.
Chapter 17: Plated Desserts.
Chapter 18: Chocolates and Confections.
Chapter 19: Décor.
Chapter 20: Wedding and Specialty Cakes.
Appendix A: Elemental Recipes.
Appendix B: Conversions, Equivalents, and Calculations.
Appendix C: Readings and Resources.
Appendix D: Templates.
Glossary.
Recipe Index.
Subject Index.
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