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

1. The Profession of the Baking and Pastry Arts
2. Product Identificaton
3. Equipment Identification
4. Baking Science and Food Safety
5. Baking Formulas
6. Yeast Doughs
7. Yeast Raised Breads and Rolls
8. Pastry Doughs and Batters
9. Quickbreads and Cakes
10. Cookies
11. Custards, Creams, and Mousse
12. Icings, Glazes, and Sauces
13. Frozen Desserts
14. Pies and Tarts
15. Filled and Assembled Cakes and Tortes
16. Individual Pastries
17. Plated Desserts
18. Chocolate and Confections
19. Décor
20. Wedding and Special Occasion Cakes

Index

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