Baking and Pastry: Mastering the Art and CraftJohn Wiley & Sons, 2015 M02 25 - 1136 páginas Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques. |
Contenido
ingredient identification | 12 |
Percentages | 90 |
PaRt | 103 |
yeastRaised Breads | 104 |
Lean Dough | 118 |
Parker House Rolls | 126 |
Sunflower Seed Rolls | 132 |
Pita | 138 |
Apple Pie | 628 |
Vanilla Cream Pie | 634 |
Strawberry Rhubarb Tart | 640 |
Cheese Tart | 646 |
Custard Fruit Tart | 652 |
filled and assembled Cakes | 668 |
Bavarian Cream Torte | 681 |
Dobos Torte | 687 |
Brioche | 144 |
Jelly Doughnuts | 150 |
advanced yeast Breads | 152 |
Multigrain Bread | 160 |
Pastry doughs | 220 |
Quick Breads | 252 |
Cookies | 328 |
and soufflés | 392 |
Crème Brûlée | 402 |
Pumpkin Crème Brûlée | 404 |
Yogurt Cremeux | 410 |
Pots de Crème | 416 |
Panna Cotta | 423 |
icings glazes | 462 |
PineappleSage Coulis | 507 |
Blood Orange Sauce | 513 |
Burnt Orange Sauce | 519 |
Blueberry Compote | 525 |
frozen desserts | 554 |
Pies tarts and fruit desserts | 616 |
Opera Torte | 693 |
Almond Cake | 699 |
Chocolate Ruffle Cake | 705 |
Breakfast Pastries | 730 |
individual Pastries | 762 |
savory Baking | 818 |
Plated desserts | 858 |
Dressing | 869 |
Chocolates and Confections | 902 |
Caramel Ganache | 927 |
Earl Grey Ganache Truffle | 933 |
Soft Caramel Filling for Chocolate | 940 |
Pecan Butter Crunch | 946 |
décor | 976 |
wedding and specialty | 1030 |
appendix a elemental Recipes | 1064 |
Sachet D Épices | 1065 |
appendix B décor templates | 1082 |
Otras ediciones - Ver todas
Baking and Pastry: Mastering the Art and Craft The Culinary Institute of America (CIA) Vista previa limitada - 2015 |
Términos y frases comunes
30 minutes almonds apples baking Bavarian cream blend boil bowl Bread flour Brush buttercream cake caramel chopped coat Combine Confectioners cook cookies Cool completely Dark chocolate desserts dough edge egg wash egg whites egg yolks evenly ferment filling flavor Fold fondant fruit g Butter g Egg G INGREDIENT g Salt g Sugar g Vanilla g Water ganache gelatin gently glaze Glucose syrup gluten golden brown Heavy cream ice cream INGREDIENT U.S. METRIC layer lb 8 oz lemon juice lightly low speed marzipan medium speed melted meringue milk mixer mixture molds mousse needed As needed orange oven oz 14 g oz 60 g parchment paper pastry bag pastry cream pipe Place plastic wrap puff pastry purée refrigeration Roll room temperature round sauce saucepan sheet pan sifted simple syrup sliced smooth sorbet sponge stirring tart unmold vanilla bean Vanilla extract warm whisk yeast