Baking & Pastry: Mastering the Art and Craft

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9780470055915: Baking & Pastry: Mastering the Art and Craft

Book by The Culinary Institute of America

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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, souffl?s, 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. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

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The Culinary Institute of America
Editorial: Wiley (2009)
ISBN 10: 047005591X ISBN 13: 9780470055915
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Descripción Wiley, 2009. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 047005591X

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Culinary Institute of America (Editor)
Editorial: John Wiley & Sons Inc (2009)
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Descripción John Wiley & Sons Inc, 2009. Hardcover. Estado de conservación: Brand New. 2nd edition. 944 pages. 11.00x8.50x2.00 inches. In Stock. Nº de ref. de la librería zk047005591X

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Descripción Wiley. Hardcover. Estado de conservación: New. 047005591X New Condition. Nº de ref. de la librería NEW6.0945582

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The Culinary Institute of America
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Descripción Wiley, 2009. Hardcover. Estado de conservación: New. Nº de ref. de la librería P11047005591X

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The Culinary Institute of America (CIA)
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Descripción John Wiley and Sons Ltd, United Kingdom, 2009. Hardback. Estado de conservación: New. 2nd Revised edition. 282 x 224 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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, souffl?s, 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. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor s and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world s premier culinary college. Visit the CIA online at. Nº de ref. de la librería BZV9780470055915

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The Culinary Institute of America (CIA)
Editorial: John Wiley and Sons Ltd, United Kingdom (2009)
ISBN 10: 047005591X ISBN 13: 9780470055915
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción John Wiley and Sons Ltd, United Kingdom, 2009. Hardback. Estado de conservación: New. 2nd Revised edition. 282 x 224 mm. Language: English . Brand New Book. 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, souffl?s, 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. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor s and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world s premier culinary college. Visit the CIA online at. Nº de ref. de la librería BZV9780470055915

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Culinary Institute of America
ISBN 10: 047005591X ISBN 13: 9780470055915
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Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97804700559151.0

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