Baking and Pastry: Mastering the Art and Craft

Baking and Pastry: Mastering the Art and Craft

by The Culinary Institute of America (CIA)
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Hardcover

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Overview

Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (CIA)

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, souffl?s, 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.

Product Details

ISBN-13: 9780471443827
Publisher: Wiley
Publication date: 03/01/2004
Pages: 880
Product dimensions: 8.88(w) x 11.14(h) x 1.65(d)

About 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.

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

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Baking and Pastry: Mastering the Art and Craft 3.5 out of 5 based on 0 ratings. 2 reviews.
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