IMPORTANT: Buy 3 item free delivery
icon-search
icon-search
  • 9780470928653.jpg
  • JPEG_20210726_113923_3439068924446010385.jpg
  • JPEG_20210726_114054_8603819486246673222.jpg
  • JPEG_20210726_113936_1804169033348296048.jpg
  • JPEG_20210726_114036_4738778542318399151.jpg
  • JPEG_20210726_114002_4063269650787207187.jpg

Baking and Pastry : Mastering the Art and Craft 3E by CIA 9780470928653

RM 200.00
- +
icon-cart Add to Cart
Home

Table of contents

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

Your Cart

Your cart is currently empty.

Continue browsing here.