A comprehensive kitchen reference combines baking and pastry basics with a collection of more than 350 professional recipes, providing coverage of everything including the ingredients, equipment, and preparation techniques needed for a wide range of breads and desserts 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 in this third edition. 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 Soufflés 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 Décor 976 23 Wedding And Specialty Cakes 1030 Appendix A Elemental Recipes 1064 Appendix B Décor Templates 1082 Appendix C Conversions, Equivalents, And Calculations 1084 Appendix D Readings And Resources 1086 Glossary 1090 Subject Index 1096 Recipe Index 1105