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

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Overview

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated

Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.

  • Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards
  • Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
  • Includes more than 900 recipes and 645 color photographs and illustrations
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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, John & Sons, Incorporated
  • Publication date: 5/4/2009
  • Edition number: 2
  • Pages: 944
  • Sales rank: 118,818
  • 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

Preface viii
Chapter 1 The Professional Baker and Pastry Chef 1
Chapter 2 Ingredient Identification 15
Chapter 3 Equipment Identification 51
Chapter 4 Baking Science and Food Safety 75
Chapter 5 Baking Formulas and Bakers' Percentages 107
Chapter 6 Yeast Doughs 121
Chapter 7 Yeast-Raised Breads and Rolls 181
Chapter 8 Pastry Doughs and Batters 245
Chapter 9 Quick Breads and Cakes 271
Chapter 10 Cookies 325
Chapter 11 Custards, Creams, Mousses, and Souffles 375
Chapter 12 Icings, Glazes, and Sauces 413
Chapter 13 Frozen Desserts 463
Chapter 14 Pies, Tarts, and Fruit Desserts 501
Chapter 15 Filled and Assembled Cakes and Tortes 543
Chapter 16 Individual Pastries 587
Chapter 17 Plated Desserts 645
Chapter 18 Chocolates and Confections 697
Chapter 19 Decor 757
Chapter 20 Wedding and Specialty Cakes 803
Appendix A Elemental Recipes 820
Appendix B Conversions, Equivalents, and Calculations 834
Appendix C Readings and Resources 840
Appendix D Templates 845
Glossary 849
Recipe Index 853
Subject Index 864
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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

    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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