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- 2013034130 alternative "Baking and pastry, mastering the art and craft".
- 2013034130 contributor B12741578.
- 2013034130 date "2013".
- 2013034130 description "Includes bibliographical references and index.".
- 2013034130 description "The professional baker and pastry chef -- Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls -- Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks -- Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and souffles -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing -- Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Decor -- Wedding and specialty cakes -- Appendix a elemental recipes -- Appendix b decor templates -- Appendix c conversions, equivalents, and calculations -- Appendix d readings and resources.".
- 2013034130 extent "pages cm".
- 2013034130 hasFormat "Baking & pastry".
- 2013034130 identifier "9780470928653 (cloth : alk. paper)".
- 2013034130 isFormatOf "Baking & pastry".
- 2013034130 issued "2013".
- 2013034130 language "eng".
- 2013034130 relation "Baking & pastry".
- 2013034130 subject "641.81/5 23".
- 2013034130 subject "Baking.".
- 2013034130 subject "Desserts.".
- 2013034130 subject "Pastry.".
- 2013034130 subject "TX763 .B3234 2014".
- 2013034130 tableOfContents "The professional baker and pastry chef -- Career opportunities for baking and pastry professionals -- Ingredient identification -- Equipment identification -- Advanced baking principles -- Food and kitchen safety -- Baking formulas and bakers' percentages -- Yeast-raised breads and rolls -- Yeast-raised breads and rolls -- Advanced yeast breads and rolls -- Baking building blocks -- Pastry doughs and batters -- Quick breads and cakes -- Cookies -- Custards, creams, mousses, and souffles -- Icings, glazes, and sauces -- Frozen desserts -- Assembling and finishing -- Pies, tarts, and fruit desserts -- Filled and assembled cakes and tortes -- Breakfast pastries -- Individual pastries -- Savory baking -- Plated desserts -- Chocolates and confections -- Decor -- Wedding and specialty cakes -- Appendix a elemental recipes -- Appendix b decor templates -- Appendix c conversions, equivalents, and calculations -- Appendix d readings and resources.".
- 2013034130 title "Baking & pastry : mastering the art and craft / The Culinary Institute of America.".
- 2013034130 title "Baking and pastry, mastering the art and craft".
- 2013034130 type "text".