Now in its second edition, 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

Part One: The Professional Baker and Pastry Chef

1. Career Opportunities for Baking and Pastry Professionals
2. Ingredient Identification
3. Equipment Identification
4. Advanced Baking Principles
5. Food Safety
6. Baking Formulas and Bakers Percentages

Part Two: Yeast-Raised Breads and Rolls

7. Beginner Yeast Breads and Rolls
8. Advanced Yeast Breads and Rolls

Part Three: Baking Building Blocks

9. Pastry Doughs and Batters
10. Quickbreads and Cakes
11. Cookies
12. Custards, Creams, Mousses, and Soufflés
13. Icings, Glazes, and Sauces
14. Frozen Desserts

Part Four: Assembling and Finishing

15. Pies, Tarts, and Fruit Desserts
16. Filled and Assembled Cakes and Tortes
17. Breakfast Pastries
18. Individual Pastries
19. Savory Baking
20. Plated Desserts
21. Chocolates and Confections
22. Décor
23. Wedding and Specialty Cakes

Index

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