Baking and Pastry: Mastering the Art and Craft

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. ...

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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: 9780470928653
  • Publisher: Wiley
  • Publication date: 9/15/2014
  • Edition number: 3
  • Pages: 944
  • Sales rank: 349,755

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
  • 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 and Kitchen Safety
  • Chapter 6 Baking Formulas and Bakers Percentages
  • Part Two Yeast-raised Breads and Rolls
  • Chapter 7 Yeast-raised Breads and Rolls
  • Chapter 8 Advanced Yeast Breads and Rolls
  • Part Three Baking Building Blocks
  • Chapter 9 Pastry Doughs and Batters
  • Chapter 10 Quick Breads and Cakes
  • Chapter 11 Cookies
  • Chapter 12 Custards, Creams, Mousses, and Souffls
  • 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 Dcor
  • Chapter 23 Wedding and Specialty Cakes
  • Appendix A Elemental recipes
  • Appendix B Dcor Templates
  • Appendix C Conversions, Equivalents, and Calculations
  • Appendix D Readings and Resources Glossary Index
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