{"product_id":"baking-and-pastry-mastering-the-art-and-craft-3e-study-guide-9781118712825","title":"Baking and Pastry Mastering the Art and Craft 3e","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface iv\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One: The Professional Baker and Pastry Chef\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 1: Career Opportunities for Baking and Pastry Professionals 1\u003c\/p\u003e \u003cp\u003eChapter 2: Ingredient Identification 7\u003c\/p\u003e \u003cp\u003eChapter 3: Equipment Identification 15\u003c\/p\u003e \u003cp\u003eChapter 4: Advanced Baking Principles 22\u003c\/p\u003e \u003cp\u003eChapter 5: Food and Kitchen Safety 28\u003c\/p\u003e \u003cp\u003eChapter 6: Baking Formulas and Bakers’ Percentages 34\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two: Yeast-raised Breads and Rolls\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 7: Yeast-raised Breads and Rolls 40\u003c\/p\u003e \u003cp\u003eChapter 8: Advanced Yeast Breads and Rolls 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three: Baking Building Blocks\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 9: Pastry Doughs and Batters 53\u003c\/p\u003e \u003cp\u003eChapter 10: Quick Breads and Cakes 59\u003c\/p\u003e \u003cp\u003eChapter 11: Cookies 66\u003c\/p\u003e \u003cp\u003eChapter 12: Custards, Creams, Mousses, and Soufflés 72\u003c\/p\u003e \u003cp\u003eChapter 13: Icings, Glazes, and Sauces 78\u003c\/p\u003e \u003cp\u003eChapter 14: Frozen Desserts 84\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Four: Assembling and Finishing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 15: Pies, Tarts, and Fruit Desserts 90\u003c\/p\u003e \u003cp\u003eChapter 16: Filled and Assembled Cakes and Tortes 96\u003c\/p\u003e \u003cp\u003eChapter 17: Breakfast Pastries 102\u003c\/p\u003e \u003cp\u003eChapter 18: Individual Pastries 104\u003c\/p\u003e \u003cp\u003eChapter 19: Savory Baking 106\u003c\/p\u003e \u003cp\u003eChapter 20: Plated Desserts 112\u003c\/p\u003e \u003cp\u003eChapter 21: Chocolates and Confections 114\u003c\/p\u003e \u003cp\u003eChapter 22: Décor 120\u003c\/p\u003e \u003cp\u003eChapter 23: Wedding and Specialty Cakes 122\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406909743447,"sku":"9781118712825","price":37.52,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118712825.jpg?v=1730497526","url":"https:\/\/bookcurl.com\/products\/baking-and-pastry-mastering-the-art-and-craft-3e-study-guide-9781118712825","provider":"Book Curl","version":"1.0","type":"link"}