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

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

3.5 16
by The Culinary Institute of America (CIA)
     
 

"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

See more details below

Overview

"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

Read More

Product Details

ISBN-13:
9780470055915
Publisher:
Wiley
Publication date:
05/04/2009
Pages:
944
Sales rank:
463,273
Product dimensions:
8.50(w) x 11.00(h) x 1.90(d)

Table of Contents

Prefaceviii
Chapter 1The Professional Baker and Pastry Chef1
Chapter 2Ingredient Identification15
Chapter 3Equipment Identification51
Chapter 4Baking Science and Food Safety75
Chapter 5Baking Formulas and Bakers' Percentages107
Chapter 6Yeast Doughs121
Chapter 7Yeast-Raised Breads and Rolls181
Chapter 8Pastry Doughs and Batters245
Chapter 9Quick Breads and Cakes271
Chapter 10Cookies325
Chapter 11Custards, Creams, Mousses, and Souffles375
Chapter 12Icings, Glazes, and Sauces413
Chapter 13Frozen Desserts463
Chapter 14Pies, Tarts, and Fruit Desserts501
Chapter 15Filled and Assembled Cakes and Tortes543
Chapter 16Individual Pastries587
Chapter 17Plated Desserts645
Chapter 18Chocolates and Confections697
Chapter 19Decor757
Chapter 20Wedding and Specialty Cakes803
Appendix AElemental Recipes820
Appendix BConversions, Equivalents, and Calculations834
Appendix CReadings and Resources840
Appendix DTemplates845
Glossary849
Recipe Index853
Subject Index864

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >