Coverart for item
The Resource Baking and pastry : mastering the art and craft, The Culinary Institute of America

Baking and pastry : mastering the art and craft, The Culinary Institute of America

Label
Baking and pastry : mastering the art and craft
Title
Baking and pastry
Title remainder
mastering the art and craft
Statement of responsibility
The Culinary Institute of America
Contributor
Subject
Language
eng
Cataloging source
DLC
Dewey number
641.8/15
Illustrations
illustrations
Index
index present
LC call number
TX763
LC item number
.B3234 2004
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Culinary Institute of America
http://library.link/vocab/subjectName
  • Baking
  • Pastry
  • Desserts
Label
Baking and pastry : mastering the art and craft, The Culinary Institute of America
Link
Instantiates
Publication
Bar code
31223068599712
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. The professional baker and pastry chef -- 2. Ingredient identification -- 3. Equipment identification -- 4. Baking science and food safety -- 5. Baking formulas and bakers' percentages -- 6. Yeast dough -- 7. Yeast-raised breads and rolls -- 8. Pastry doughs and batters -- 9. Quick breads and cakes -- 10. Cookies -- 11. Custards, creams, mousses, and soufflés -- 12. Icings, glazes, and sauces -- 13. Frozen desserts -- 14. Pies, tarts, and fruit desserts -- 15. Filled and assembled cakes and tortes -- 16. Individual pastries -- 17. Plated desserts -- 18. Chocolates and confections -- 19. Décor -- 20. Wedding and specialty cakes -- Elemental recipes -- Conversions, equivalents, and calculations -- Readings and resources -- Templates
Dimensions
29 cm
Extent
ix, 870 p.
Isbn
9780471443827
Isbn Type
(cloth : acid-free paper)
Lccn
2002070202
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
ill.
System control number
50447972
Label
Baking and pastry : mastering the art and craft, The Culinary Institute of America
Link
Publication
Bar code
31223068599712
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. The professional baker and pastry chef -- 2. Ingredient identification -- 3. Equipment identification -- 4. Baking science and food safety -- 5. Baking formulas and bakers' percentages -- 6. Yeast dough -- 7. Yeast-raised breads and rolls -- 8. Pastry doughs and batters -- 9. Quick breads and cakes -- 10. Cookies -- 11. Custards, creams, mousses, and soufflés -- 12. Icings, glazes, and sauces -- 13. Frozen desserts -- 14. Pies, tarts, and fruit desserts -- 15. Filled and assembled cakes and tortes -- 16. Individual pastries -- 17. Plated desserts -- 18. Chocolates and confections -- 19. Décor -- 20. Wedding and specialty cakes -- Elemental recipes -- Conversions, equivalents, and calculations -- Readings and resources -- Templates
Dimensions
29 cm
Extent
ix, 870 p.
Isbn
9780471443827
Isbn Type
(cloth : acid-free paper)
Lccn
2002070202
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
ill.
System control number
50447972

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