The advanced art of baking. 

 - 2nd edition. 
 - xiv, 317 pages :  color illustrations ;  26 cm.  
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Fundamentals of baking -- Bakery tools and equipment -- Weights and measurements -- Identification of baking materials -- Yeast, breads and rolls -- Flours -- Yeasts -- Assembling processes -- Introduction to quick breads -- Basics of quick breads -- Different types of quick breads -- Introduction to pies -- The history of pie -- Pie dough basics -- Pie crusts -- Pie fillings -- Baking pies -- Some common recipes -- Cookies -- Basics of cookies -- Common recipes of cookies -- Cakes, fillings, and icings -- Ingredients used in cakes -- General classes of cakes -- Cake mixing methods -- Procedure in cake making -- Sponge cakes and their preparation -- Butter cakes and their preparation -- Cake icings and fillings -- Pizza -- Basics of pizza -- The production process of pizza -- Some common pizza recipe -- Baking and pastry -- Basics of baking -- Baking ingredients -- Pastry -- Become a baker. 
<br/><br/><label>ISBN: </label>9781984637116 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.<br/>Bread.<br/>Pastry.<br/>Confectionery.<br/>Cake decorating.<br/>Food presentation.<br/>Culinary arts.<br/>Professional baking.
<br/><br/><label>LC Class. No.: </label>TX763 
<br/><br/><label>Dewey Class. No.: </label>641.815  / Ad951