Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's baker. Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry.
|Product dimensions:||8.30(w) x 11.00(h) x 1.40(d)|
Table of Contents
2. Tools and Equipment for the Bakeshop.
3. Principles of Baking.
4. Bakeshop Ingredients.
5. Mise en Place.
6. Quick Breads.
7. Yeast Breads.
8. Enriched Yeast Doughs.
9. Cookies and Brownies.
10. Pies and Tarts.
11. Pastry Doughs.
12. Laminated Doughs.
13. Syrups, Icings and Sauces.
14. Cakes and Torts.
15. Custards and Creams.
16. Ice Cream and Frozen Deserts.
18. Healthful and Special-Needs Baking.
19. Petits Fours.
20. Restaurant Desserts.
21. Chocolate and Decorative Work.
Appendix I. Measurements and Conversion Charts.
Appendix II. High Altitude Baking.
Appendix III. Fresh Fruit Availability Chart.
Appendix IV. Professional Organizations.
Bibliography and Recomended Readings.
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