TY  - BOOK
ED  - Culinary Institute of America.
TI  - Baking & pastry: mastering the art and craft 
SN  - 9780470928653 
AV  - CIR TX 763 B35 2016
PY  - 2016///
CY  - Hoboken, New Jersey
PB  - John Wiley & Sons, 
KW  - Baking
KW  - Pastry
KW  - Desserts
N1  - Includes bibliographical references (pages 1086-1089) and index; 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 soufflés -- 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 -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources
ER  -