Baking and Pastry: Mastering the Art and Craft / Edition 2

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Overview

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, soufflés, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations—more than 60 percent of which are all-new—this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

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Editorial Reviews

Publishers Weekly
Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on "dressing for safety" and "managing human resources" make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old-Fashioned Pound Cake recipe produces six two-pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In the more complex recipes, frequent cross references on the ingredient list make it difficult to follow the process as a whole. With these caveats in mind, advanced home cooks will appreciate having this around as a master guidebook that defines the standard methods and fills in the gaps left by others. Libraries will find it useful behind the reference desk to handle tough questions, and bookstores might try marketing the book to local restaurateurs. (Mar.) Copyright 2004 Reed Business Information.
Library Journal
Baking is certainly a "hot" profession right now: baking programs have waiting lists, and pastry chefs at the best-known restaurants are gaining celebrity status. Based in Hyde Park, NY, the Culinary Institute of America (CIA) has developed this outstanding, comprehensive reference for students and professionals. Hundreds of pages are devoted to restaurant kitchen management, chemical analysis of ingredients, safe handling and storage of products in a professional setting, and professional-scale equipment. There are tables for standard formulas, volume-to-weight conversion, calculating edible portions, and the like. The volume also contains 350 recipes, many of them classic breads and desserts, presented in a professional format that will be unfamiliar to most home cooks. Of similar excellence, Baking Illustrated, from the editors of Cook's Illustrated magazine, is a much more user-friendly book for home bakers. Recommended for large collections or academic libraries that support programs in the culinary arts. Mary Schlueter, Missouri River Regional Lib., Jefferson City, MO Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780470055915
  • Publisher: Wiley
  • Publication date: 5/4/2009
  • Edition number: 2
  • Pages: 944
  • Sales rank: 98,959
  • Product dimensions: 8.50 (w) x 11.00 (h) x 1.90 (d)

Meet the Author

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts.  Courses for culinary professionals are taught at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

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Table of Contents

PART ONE: THE PROFESSIONAL BAKER AND PASTRY CHEF.

Chapter 1: Career Opportunities for Baking and Pastry Professionals.

Chapter 2: Ingredient Identification.

Chapter 3: Equipment Identification.

Chapter 4: Advanced Baking Principles.

Chapter 5: Food Safety.

Chapter 6: Baking Formulas and Bakers Percentages.

PART TWO: YEAST-RAISED BREADS AND ROLLS.

Chapter 7: Beginner Yeast Breads and Rolls.

Chapter 8: Advanced Yeast Breads and Rolls.

PART THREE: BAKING BUILDING BLOCKS.

Chapter 9: Pastry Doughs and Batters.

Chapter 10: Quickbreads and Cakes.

Chapter 11: Cookies.

Chapter 12: Custards, Creams, Mousses, and Soufflés.

Chapter 13: Icings, Glazes, and Sauces.

Chapter 14: Frozen Desserts.

PART FOUR: ASSEMBLING AND FINISHING.

Chapter 15: Pies, Tarts, and Fruit Desserts.

Chapter 16: Filled and Assembled Cakes and Tortes.

Chapter 17: Breakfast Pastries.

Chapter 18: Individual Pastries.

Chapter 19: Savory Baking.

Chapter 20: Plated Desserts.

Chapter 21: Chocolates and Confections.

Chapter 22: Décor.

Chapter 23: Wedding and Specialty Cakes.

Appendix A.

Appendix B.

Appendix C.

Glossary.

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Customer Reviews

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Sort by: Showing all of 18 Customer Reviews
  • Posted June 21, 2009

    Recommended

    I highly recommend this book. It was helpful in learning much, much more about baking and pastries. The only thing as a home cook that I struggle with is some of the recipes are for more than you can cook at home. More for commercial use which is okay you just have to do the math to get the recipes down to a size that will fit in your home mixer. Great book though! I am enjoying it!

    1 out of 1 people found this review helpful.

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  • Posted February 18, 2010

    simple and full of details

    it is really a good book as a gift, I presented it to my niece. she is 12 years old and she was very-very happy to receive it. I know that she uses it, if 12 year old can use it than anyone can use.

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  • Posted August 8, 2009

    more from this reviewer

    mom loved it

    my mom loves this book and recommends it highly

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