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

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"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." — En-Ming Hsu "It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." — Gunther Heiland "WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." — Biagio Settepani "The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." — Norman Love "From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." — Gilles Renusson

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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: 210,344
  • 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


Chapter 1: Career Opportunities for Baking and PastryProfessionals.

Chapter 2: Ingredient Identification.

Chapter 3: Equipment Identification.

Chapter 4: Advanced Baking Principles.

Chapter 5: Food Safety.

Chapter 6: Baking Formulas and Bakers Percentages.


Chapter 7: Beginner Yeast Breads and Rolls.

Chapter 8: Advanced Yeast Breads and Rolls.


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.


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.


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Customer Reviews

Average Rating 3.5
( 16 )
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Sort by: Showing all of 18 Customer Reviews
  • Posted June 21, 2009


    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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