Baking and Pastry: Mastering the Art and Craft Book

	Preface	viii
Chapter 1	The Professional Baker and Pastry Chef	1
Chapter 2	Ingredient Identification	15
Chapter 3	Equipment Identification	51
Chapter 4	Baking Science and Food Safety	75
Chapter 5	Baking Formulas and Bakers' Percentages	107
Chapter 6	Yeast Doughs	121
Chapter 7	Yeast-Raised Breads and Rolls	181
Chapter 8	Pastry Doughs and Batters	245
Chapter 9	Quick Breads and Cakes	271
Chapter 10	Cookies	325
Chapter 11	Custards, Creams, Mousses, and Souffles	375
Chapter 12	Icings, Glazes, and Sauces	413
Chapter 13	Frozen Desserts	463
Chapter 14	Pies, Tarts, and Fruit Desserts	501
Chapter 15	Filled and Assembled Cakes and Tortes	543
Chapter 16	Individual Pastries	587
Chapter 17	Plated Desserts	645
Chapter 18	Chocolates and Confections	697
Chapter 19	Decor	757
Chapter 20	Wedding and Specialty Cakes	803
Appendix A	Elemental Recipes	820
Appendix B	Conversions, Equivalents, and Calculations	834
Appendix C	Readings and Resources	840
Appendix D	Templates	845
	Glossary	849
	Recipe Index	853
	Subject Index	864