| 000 | 00000cam u2200205 a 4500 | |
| 001 | 000046072441 | |
| 005 | 20210304125604 | |
| 008 | 210303s2016 njua b 001 0 eng d | |
| 010 | ▼a 2013034130 | |
| 020 | ▼a 9780470928653 (cloth : alk. paper) | |
| 035 | ▼a (KERIS)REF000017237883 | |
| 040 | ▼a DLC ▼b eng ▼c DLC ▼e rda ▼d DLC ▼d 211009 | |
| 050 | 0 0 | ▼a TX763 ▼b .B3234 2016 |
| 082 | 0 0 | ▼a 641.81/5 ▼2 23 |
| 084 | ▼a 641.815 ▼2 DDCK | |
| 090 | ▼a 641.815 ▼b B1683-3 | |
| 245 | 0 0 | ▼a Baking and pastry : ▼b mastering the art and craft / ▼c The Culinary Institute of America. |
| 250 | ▼a 3rd ed. | |
| 260 | ▼a Hoboken, New Jersey : ▼b John Wiley & Sons, Inc., ▼c c2016. | |
| 300 | ▼a xx, 1116 p. : ▼b ill. (chiefly col.) ; ▼c 29 cm. | |
| 336 | ▼a text ▼2 rdacontent | |
| 336 | ▼a still image ▼2 rdacontent | |
| 337 | ▼a unmediated ▼2 rdamedia | |
| 338 | ▼a volume ▼2 rdacarrier | |
| 504 | ▼a Includes bibliographical references and indexes. | |
| 505 | 0 | ▼a The professional baker and pastry chef. Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls. Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks. Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and soufflés -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing. Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Décor -- Wedding and specialty cakes -- Appendix A. Elemental recipes -- Appendix B. Décor templates -- Appendix C. Conversions, equivalents, and calculations -- Appendix D. Readings and resources. |
| 650 | 0 | ▼a Baking. |
| 650 | 0 | ▼a Pastry. |
| 650 | 0 | ▼a Desserts. |
| 710 | 2 | ▼a Culinary Institute of America. |
| 945 | ▼a KLPA |
소장정보
| No. | 소장처 | 청구기호 | 등록번호 | 도서상태 | 반납예정일 | 예약 | 서비스 |
|---|---|---|---|---|---|---|---|
| No. 1 | 소장처 중앙도서관/서고7층/ | 청구기호 641.815 B1683-3 | 등록번호 111844718 | 도서상태 대출가능 | 반납예정일 | 예약 | 서비스 |
컨텐츠정보
책소개
The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated
Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," 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.
- Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards
- Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
- Includes more than 900 recipes and 645 color photographs and illustrations
정보제공 :
목차
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 Souffles 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 Decor 976 23 Wedding And Specialty Cakes 1030 Appendix A Elemental Recipes 1064 Appendix B Decor Templates 1082 Appendix C Conversions, Equivalents, And Calculations 1084 Appendix D Readings And Resources 1086 Glossary 1090 Subject Index 1096 Recipe Index 1105