First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffles, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes.
Chapters Headings:
- PART ONE: THE PROFESSIONAL BAKER AND PASTRY CHEF
- PART TWO: YEAST-RAISED BREADS AND ROLLS
- PART THREE: BAKING BUILDING BLOCKS
- PART FOUR: ASSEMBLING AND FINISHING
Please note that in order to maximise the discounts that we pass on to you we do not hold stock on hand. We requisition stock as you order and it may take longer to dispatch items to you.
This product was added to our catalog on Sunday 10 May, 2009.
