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Preface xviii

Part One The Professional Baker and Pastry Chef

1 Career Opportunities for Baking and Pastry Professionals 2

2 Ingredient Identification 12

3 Equipment Identification 38

4 Advanced Baking Principles 60

5 Food and Kitchen Safety 76

6 Baking Formulas and Bakers’ Percentages 90

Part Two Yeast-Raised Breads and Rolls

7 Yeast-Raised Breads and Rolls 104

8 Advanced Yeast Breads and Rolls 152

Part Three Baking Building Blocks

9 Pastry Doughs and Batters 220

10 Quick Breads and Cakes 252

11 Cookies 328

12 Custards, Creams, Mousses, and Souffl?s 392

13 Icings, Glazes, and Sauces 462

14 Frozen Desserts 554

Part Four Assembling and Finishing

15 Pies, Tarts, and Fruit Desserts 616

16 Filled and Assembled Cakes and Tortes 668

17 Breakfast Pastries 730

18 Individual Pastries 762

19 Savory Baking 818

20 Plated Desserts 858

21 Chocolates and Confections 902

22 D?cor 976

23 Wedding And Specialty Cakes 1030

Appendix A Elemental Recipes 1064

Appendix B D?cor Templates 1082

Appendix C Conversions, Equivalents, And Calculations 1084

Appendix D Readings And Resources 1086

Glossary 1090

Subject Index 1096

Recipe Index 1105

New To This Edition

-150 all-new recipes added with particular attention paid to savory baking as well as plated desserts and special occasion cakes which were revised to reflect current industry trends
-50% all new photos added throughout
-New information concerning issues of sustainability and seasonality and volume food service in the bakeshop



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.


The Wiley Advantage

The first part of the book relays fundamental information about the profession, ingredients, and equipment and then moves to discuss the principles of understanding how baking formulas work.
The second and third parts introduce chapters that apply the information and knowledge from the previous ones, introducing foundation recipes, some of which can stand alone and others which serve as a component or base for a more complex item.
The final part the book uses the foundation of the previous chapters to create assembled and finished baking and pastry items.