Baking fundamentals / 
American Culinary Federation with Noble Masi and Brenda R. Carlos. 
 - Upper Saddle River, NJ :  Pearson / Prentice Hall,  c2007. 
 - xxviii, 595 p. :  ill. (chiefly col.) ;  29 cm. 
<br/><br/>Includes bibliographical references (p. 559-561) and index. 
<br/><br/>1. Baking's rich history and understanding food safety and sanitation - 2. Ingredients - 3. Equipment and measuring - 4. Yeast dough mixing and baking - 5. Laminated and steam-leavened dough - 6. The stove-top and oven - 7. Cookies - 8. Chemical and mechanical leavening of dough and batter formulas - 9. Enrobing and garnishing cakes and pastries - 10. Principles of cake decorating ; specialty cakes and pastries - 11. Career opportunities in baking - Appendices. 
<br/><br/><label>ISBN: </label>0131183516 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.
<br/><br/><label>Dewey Class. No.: </label>641.815  / BAK