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Item Details
Title: IN THE HANDS OF A BAKER
By: The Culinary Institute of America (CIA)
Format: Paperback

List price: £27.50
Our price: £24.75
Discount:
10% off
You save: £2.75
ISBN 10: 0470587857
ISBN 13: 9780470587850
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: JOHN WILEY AND SONS LTD
Pub. date: 10 September, 2013
Pages: 170
Description: In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools.
Synopsis: A must-have guide for successful bakery and pastry operations In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking. This indispensable book provides in-depth information on how to choose the best equipment for any baking job from scaling and measuring tools to cutting and confectionery tools, and from small appliances to bakeware and beyond along with proper techniques for handling and maintaining that equipment. The text also covers basic and specialized tools for every area of expertise in the craft, including baking bread, making chocolates and candies, and creating cakes and pastries. Chapters range from organizing a station to understanding the differences between home and professional equipment. This valuable resource also features step-by-step instructions with supporting photography and illustrations throughout all in one affordable package. * A perfect pastry kitchen companion, this title provides guidance on purchasing the correct equipment, organizing a workstation, and proper care and cleaning of all types of baking tools
Illustrations: illustrations
Publication: UK
Imprint: John Wiley & Sons Ltd
Returns: Returnable
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CREATING YOUR CULINARY CAREER (PB)
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CULINARY CALCULATIONS (HB)
CULINARY MATH (PB)
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FROM THE RECIPE FILES OF THE C.I.A. (PB)
FROZEN DESSERTS (HB)
FROZEN DESSERTS (PB)
GARDE MANGER (HB)
GARDE MANGER (PB)
GARDE MANGER (PB)
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GUIDE TO PURCHASING (PB)
HEALTHY COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
HORS D'OEUVRES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
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MATH FOR THE PROFESSIONAL KITCHEN (PB)
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MEDITERRANEAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA (HB)
MODERN BATCH COOKERY (HB)
MODERN BUFFET PRESENTATION
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MODERN BUFFET PRESENTATION
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PASTA (HB)
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PROFESSIONAL BAKING (HB)
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STREET FOOD (HB)
STUDENT LAB RESOURCES & STUDY GUIDE FOR INTRODUCTION TO CULINARY ARTS (PB)
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