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. Completely revised and expanded, 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.The most comprehensive reference on the market, this book covers the full range of baking and pastry arts.
|Title||:||Study Guide to Accompany Baking and Pastry: Mastering the Art and Craft, 2e|
|Author||:||Culinary Institute of America|
|Publisher||:||John Wiley & Sons - 2009-04-27|