Baking and Pastry: Mastering the Art and Craft contains an almost inexhaustible source of recipes. Well-thought-out explanations make it possible not only to achieve great results, but to learn the process as well.
An excellent training tool for the student, and an excellent reference and source of ideas for the professional pastry chef and baker.
Contents * The Profession of the Baking and Pastry Arts * Product Identificaton * Equipment Identification * Baking Science and Food Safety * Baking Formulas * Yeast Doughs * Yeast Raised Breads and Rolls * Pastry Doughs and Batters * Quickbreads and Cakes * Cookies * Custards, Creams, and Mousse * Icings, Glazes, and Sauces * Frozen Desserts * Pies and Tarts * Filled and Assembled Cakes and Tortes * Individual Pastries * Plated Desserts * Chocolate and Confections * Wedding and Special Occasion Cakes
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