Baking and Pastry
Mastering the Art and Craft
3. Auflage April 2015
1136 Seiten, Hardcover
Praktikerbuch
Kurzbeschreibung
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text 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, souffls, and chocolates. This new edition improves upon the last with the addition of hundreds of new recipes, photographs, and illustrations, and revised and up-to-date information on creating spectacular breads and desserts. 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 dcor techniques. With nearly 900 recipes and 645 photos and illustrations (324 all-new to this edition and 321 pick-up ones) this is among the most comprehensive kitchen references available for professional pastry chefs and baking and pastry students.
Baking and Pastry, Third Edition 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.
* 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 and Kitchen Safety
* Chapter 6 Baking Formulas and Bakers Percentages
* Part Two Yeast-raised Breads and Rolls
* Chapter 7 Yeast-raised Breads and Rolls
* Chapter 8 Advanced Yeast Breads and Rolls
* Part Three Baking Building Blocks
* Chapter 9 Pastry Doughs and Batters
* Chapter 10 Quick Breads and Cakes
* Chapter 11 Cookies
* Chapter 12 Custards, Creams, Mousses, and Souffls
* 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 Dcor
* Chapter 23 Wedding and Specialty Cakes
* Appendix A Elemental recipes
* Appendix B Dcor Templates
* Appendix C Conversions, Equivalents, and Calculations
* Appendix D Readings and Resources Glossary Index
