Baking and Pastry: Mastering the Art and Craft

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(as of Dec 03, 2023 07:49:29 UTC – Details)

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.

From the Publisher

BAR COOKIES

BAR COOKIES ARE BAKED in large sheets and portioned after baking.

1. Prepare the dough or batter as directed.

2. Spread the dough or batter evenly in the pan to ensure uniform baking. Some bar cookies, such as lemon bars, are made of layers of different com-ponents. Each component should be spread care-fully and evenly; in some cases, it may be necessary to chill one layer before adding another layer.

3. Bake as directed.

4. If the bars are to be glazed or iced, allow the sheet to cool completely before adding the glaze or icing. To ensure clean, straight cuts, especially when working with a glazed or iced cookie, chill the full sheet before cutting it, and dip the knife in warm water and wipe it clean before each cut.

5. Store in an airtight container. Bar cookies gen-erally have a shorter shelf life than other cookies because the exposed sliced edges stale relatively quickly.

ASIN ‏ : ‎ 0470928654
Publisher ‏ : ‎ Wiley; 3rd edition (February 25, 2015)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 1136 pages
ISBN-10 ‏ : ‎ 9780470928653
ISBN-13 ‏ : ‎ 978-0470928653
Item Weight ‏ : ‎ 7.1 pounds
Dimensions ‏ : ‎ 8.8 x 2.2 x 10.9 inches