Mastering the Art and Craft The Culinary Institute of America Primary Author mixed material bibliography New Jersey Wiley 2016 monographic 3rd en English

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1115p The latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. 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, soufflés, 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, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Baking Pastry Dessert 641.8159780470928653 Podomoro University Digital Library 641.815 Bak 2016.08.1195 My Library 641.815 Bak 2016.08.1196 My Library 641.815 Bak Baking_and_Pastry.jpg.jpg 969 2016-08-08 11:46:56 2018-02-13 15:22:08 machine generated