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Baking and Pastry (Mastering the Art and Craft)
저자 : The Culinary Institute of America
출판사 : John Wiley & Sons Inc
출판년 : 2015
ISBN : 9780470928653
책소개
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.
[예스24에서 제공한 정보입니다.]
목차정보
Preface xviii
Part One The Professional Baker and Pastry Chef
1 Career Opportunities for Baking and Pastry Professionals 2
2 Ingredient Identification 12
3 Equipment Identification 38
4 Advanced Baking Principles 60
5 Food and Kitchen Safety 76
6 Baking Formulas and Bakers’ Percentages 90
Part Two Yeast-Raised Breads and Rolls
7 Yeast-Raised Breads and Rolls 104
8 Advanced Yeast Breads and Rolls 152
Part Three Baking Building Blocks
9 Pastry Doughs and Batters 220
10 Quick Breads and Cakes 252
11 Cookies 328
12 Custards, Creams, Mousses, and Souffl?s 392
13 Icings, Glazes, and Sauces 462
14 Frozen Desserts 554
Part Four Assembling and Finishing
15 Pies, Tarts, and Fruit Desserts 616
16 Filled and Assembled Cakes and Tortes 668
17 Breakfast Pastries 730
18 Individual Pastries 762
19 Savory Baking 818
20 Plated Desserts 858
21 Chocolates and Confections 902
22 D?cor 976
23 Wedding And Specialty Cakes 1030
Appendix A Elemental Recipes 1064
Appendix B D?cor Templates 1082
Appendix C Conversions, Equivalents, And Calculations 1084
Appendix D Readings And Resources 1086
Glossary 1090
Subject Index 1096
Recipe Index 1105
Part One The Professional Baker and Pastry Chef
1 Career Opportunities for Baking and Pastry Professionals 2
2 Ingredient Identification 12
3 Equipment Identification 38
4 Advanced Baking Principles 60
5 Food and Kitchen Safety 76
6 Baking Formulas and Bakers’ Percentages 90
Part Two Yeast-Raised Breads and Rolls
7 Yeast-Raised Breads and Rolls 104
8 Advanced Yeast Breads and Rolls 152
Part Three Baking Building Blocks
9 Pastry Doughs and Batters 220
10 Quick Breads and Cakes 252
11 Cookies 328
12 Custards, Creams, Mousses, and Souffl?s 392
13 Icings, Glazes, and Sauces 462
14 Frozen Desserts 554
Part Four Assembling and Finishing
15 Pies, Tarts, and Fruit Desserts 616
16 Filled and Assembled Cakes and Tortes 668
17 Breakfast Pastries 730
18 Individual Pastries 762
19 Savory Baking 818
20 Plated Desserts 858
21 Chocolates and Confections 902
22 D?cor 976
23 Wedding And Specialty Cakes 1030
Appendix A Elemental Recipes 1064
Appendix B D?cor Templates 1082
Appendix C Conversions, Equivalents, And Calculations 1084
Appendix D Readings And Resources 1086
Glossary 1090
Subject Index 1096
Recipe Index 1105
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