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Baking and Pastry: Mastering the Art and Craft, 2nd Edition

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Description

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. Chapters include:  Yeast Doughs; Yeast-Raised Breads and Rolls; Pastry Doughs; Quick Breads and Cakes; Cookies; Custards, Creams, Mousses, and Souffles; Icings, Glazes, and Sauces; Frozen Desserts; Pies, Tarts, and Fruit Desserts; Filled and Assembled Cakes and Tortes; Individual Pastries; Plated Desserts; Chocolates and Confections; Decor; and Wedding and Specialty Cakes. The book includes a total of 720 recipes - 150 all-new - ranging from "basic" to "advanced" in difficulty. In addition, appendices include useful conversion and equivalency charts, elemental recipes, templates, reading and resource information, and a glossary of terms. The text is accompanied by 579 four-color photographs and 21 illustrations to help explain important procedures and show the beauty of the finished dishes. Completely revised and expanded, with new sections on everything from baking entrepreneurship and principles of design to breakfast pastries and vegan baking, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.
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Table of Contents

PART ONE: THE PROFESSIONAL BAKER AND PASTRY CHEF.

Chapter 1: Career Opportunities for Baking and Pastry Professionals.

Chapter 2: Ingredient Identification.

Chapter 3: Equipment Identification.

Chapter 4: Advanced Baking Principles.

Chapter 5: Food Safety.

Chapter 6: Baking Formulas and Bakers Percentages.

PART TWO: YEAST-RAISED BREADS AND ROLLS.

Chapter 7: Beginner Yeast Breads and Rolls.

Chapter 8: Advanced Yeast Breads and Rolls.

PART THREE: BAKING BUILDING BLOCKS.

Chapter 9: Pastry Doughs and Batters.

Chapter 10: Quickbreads and Cakes.

Chapter 11: Cookies.

Chapter 12: Custards, Creams, Mousses, and Soufflés.

Chapter 13: Icings, Glazes, and Sauces.

Chapter 14: Frozen Desserts.

PART FOUR: ASSEMBLING AND FINISHING.

Chapter 15: Pies, Tarts, and Fruit Desserts.

Chapter 16: Filled and Assembled Cakes and Tortes.

Chapter 17: Breakfast Pastries.

Chapter 18: Individual Pastries.

Chapter 19: Savory Baking.

Chapter 20: Plated Desserts.

Chapter 21: Chocolates and Confections.

Chapter 22: Décor.

Chapter 23: Wedding and Specialty Cakes.

Appendix A.

Appendix B.

Appendix C.

Glossary.

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Purchase Options
Hardcover   
Baking and Pastry: Mastering the Art and Craft, 2nd Edition
ISBN : 978-0-470-05591-5
944 pages
May 2009, ©2009
$70.00   BUY

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