{"product_id":"baking-and-pastry-mastering-the-art-and-craft-revised","title":"Baking and Pastry: Mastering the Art and Craft (Revised)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (pages 1086-1089) and index.;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, souffles, 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, decor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.--Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003ePreface xviii\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePart One \u003c\/b\u003e\u003cb\u003eThe Professional Baker and Pastry Chef\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e1 Career Opportunities for Baking and Pastry Professionals 2\u003c\/p\u003e\n\u003cp\u003e2 Ingredient Identification 12\u003c\/p\u003e\n\u003cp\u003e3 Equipment Identification 38\u003c\/p\u003e\n\u003cp\u003e4 Advanced Baking Principles 60\u003c\/p\u003e\n\u003cp\u003e5 Food and Kitchen Safety 76\u003c\/p\u003e\n\u003cp\u003e6 Baking Formulas and Bakers' Percentages 90\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePart Two \u003c\/b\u003e\u003cb\u003eYeast-Raised Breads and Rolls\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e7 Yeast-Raised Breads and Rolls 104\u003c\/p\u003e\n\u003cp\u003e8 Advanced Yeast Breads and Rolls 152\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePart Three \u003c\/b\u003e\u003cb\u003eBaking Building Blocks\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e9 Pastry Doughs and Batters 220\u003c\/p\u003e\n\u003cp\u003e10 Quick Breads and Cakes 252\u003c\/p\u003e\n\u003cp\u003e11 Cookies 328\u003c\/p\u003e\n\u003cp\u003e12 Custards, Creams, Mousses, and Soufflés 392\u003c\/p\u003e\n\u003cp\u003e13 Icings, Glazes, and Sauces 462\u003c\/p\u003e\n\u003cp\u003e14 Frozen Desserts 554\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePart Four \u003c\/b\u003e\u003cb\u003eAssembling and Finishing\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e15 Pies, Tarts, and Fruit Desserts 616\u003c\/p\u003e\n\u003cp\u003e16 Filled and Assembled Cakes and Tortes 668\u003c\/p\u003e\n\u003cp\u003e17 Breakfast Pastries 730\u003c\/p\u003e\n\u003cp\u003e18 Individual Pastries 762\u003c\/p\u003e\n\u003cp\u003e19 Savory Baking 818\u003c\/p\u003e\n\u003cp\u003e20 Plated Desserts 858\u003c\/p\u003e\n\u003cp\u003e21 Chocolates and Confections 902\u003c\/p\u003e\n\u003cp\u003e22 Décor 976\u003c\/p\u003e\n\u003cp\u003e23 Wedding And Specialty Cakes 1030\u003c\/p\u003e\n\u003cp\u003eAppendix A Elemental Recipes 1064\u003c\/p\u003e\n\u003cp\u003eAppendix B Décor Templates 1082\u003c\/p\u003e\n\u003cp\u003eAppendix C Conversions, Equivalents, And Calculations 1084\u003c\/p\u003e\n\u003cp\u003eAppendix D Readings And Resources 1086\u003c\/p\u003e\n\u003cp\u003eGlossary 1090\u003c\/p\u003e\n\u003cp\u003eSubject Index 1096\u003c\/p\u003e\n\u003cp\u003eRecipe Index 1105\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003eBaking and Pastry, Third Edition\u003c\/i\u003e continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e The Culinary Institute of America (Cia)\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2015-02-17\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Bread\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Baking|Pastry|Desserts|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 6.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780470928653\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780470928653\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":51154491310358,"sku":"SP-9780470928653","price":97.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780470928653_spiral.png?v=1774947136","url":"https:\/\/lusper.myshopify.com\/products\/baking-and-pastry-mastering-the-art-and-craft-revised","provider":"Lusperbooks","version":"1.0","type":"link"}