| Preface |
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xvii | |
| Recipes |
|
xxi | |
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PART ONE PROFESSIONALISM AND THE BAKESHOP |
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Chapter One Professionalism |
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2 | (20) |
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Chapter Two Tools And Equipment For The Bakeshop |
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22 | (24) |
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Chapter Three Principles Of Baking |
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46 | (16) |
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Chapter Four Bakeshop Ingredients |
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62 | (56) |
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Chapter Five Mise En Place |
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118 | (18) |
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136 | (32) |
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Chapter Seven Artisan and Yeast Breads |
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168 | (66) |
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Chapter Eight Enriched Yeast Breads |
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234 | (38) |
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Chapter Nine Laminated Doughs |
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272 | (38) |
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PART THREE DESSERTS AND PASTRIES |
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Chapter Ten Cookies and Brownies |
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310 | (52) |
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Chapter Eleven Pies and Tarts |
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362 | (42) |
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Chapter Twelve Pastry and Dessert Components |
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404 | (26) |
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Chapter Thirteen Cakes and Icings |
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430 | (56) |
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Chapter Fourteen Custards, Creams and Sauces |
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486 | (54) |
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Chapter Fifteen Ice Cream and Frozen Desserts |
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540 | (24) |
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Chapter Sixteen Healthful and Special-Needs BAKING |
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564 | (36) |
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PART FOUR ADVANCED PASTRY WORK |
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Chapter Seventeen Tortes and Specialty Cakes |
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600 | (32) |
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Chapter Eighteen Petits Fours and Confections |
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632 | (24) |
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Chapter Nineteen Restaurant and Plated Desserts |
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656 | (30) |
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Chapter Twenty Chocolate and Sugar Work |
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686 | |
| Appendix I Measurement and Conversion Charts |
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751 | (3) |
| Appendix II Fresh Fruit Availability Chart |
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754 | (1) |
| Appendix III Volume Formulas |
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755 | (20) |
| Appendix IV Templates |
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775 | (6) |
| Glossary |
|
781 | (12) |
| Bibliography |
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793 | (4) |
| Recipe Index |
|
797 | (18) |
| Subject Index |
|
815 | (12) |
| Photo Credits |
|
827 | |
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Chapter 1 Professionalism |
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1 | (8) |
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Chapter 2 Tools and Equipment for the Bakeshop |
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|
9 | (14) |
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Chapter 3 Principles Of Baking |
|
|
23 | (8) |
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Chapter 4 Bakeshop Ingredients |
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31 | (16) |
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47 | (12) |
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59 | (8) |
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Chapter 7 Artisan and Yeast Breads |
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67 | (12) |
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Chapter 8 Enriched Yeast Breads |
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79 | (8) |
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Chapter 9 Laminated Doughs |
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87 | (8) |
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Chapter 10 Cookies and Brownies |
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95 | (8) |
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Chapter 11 Pies and Tarts |
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103 | (10) |
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Chapter 12 Pastry and Dessert Components |
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113 | (8) |
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Chapter 13 Cakes and Icings |
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121 | (12) |
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Chapter 14 Custards, Creams and Sauces |
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133 | (10) |
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Chapter 15 Ice Cream and Frozen Desserts |
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143 | (8) |
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Chapter 16 Healthful and Special-Needs Baking |
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151 | (8) |
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Chapter 17 Tortes and Specialty Cakes |
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159 | (6) |
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Chapter 18 Petits Fours and Confections |
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165 | (6) |
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Chapter 19 Restaurant and Plated Desserts |
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171 | (6) |
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Chapter 20 Chocolate and Sugar Work |
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177 | (10) |
| Answer Key |
|
187 | |
