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.
What Others Say
Finally an explanation of why...
Finally an answer as to WHY ice cream/bread/pastry/etc. succeed or fail - on a scientific level. I agree with others, that if you are looking for a cookbook, this is NOT the one for you. But as an engineer/scientist, it speaks right to my heart, in a language that I understand. I have been through stacks of cookbooks looking for the SCIENCE/CHEMISTRY/PHYSICS of cooking with explanations-sometimes on a molecular level-that I can relate to! The idea of enzyme reactions, sugar concentration balance, proportions along side "recipes" is something not found in you typical, run of the mill cook book, but it is just what I have been searching for!!!
Quick shipping!
I was very satisfied with the speed of shipping with Baking and Pastry: Mastering the Art and Craft. Everything has been working out great!
baking and pastrycul
The book I ordered was brand new, and even cheapier than the used books at my college. I am a Culinary Arts Student. The books came within a few days. What a great find!!!!!!!!!!!!
My Reference in Baking
I am using Baking and Pastry: Mastering the Art and Craft as a reference in the culinary program at Grossmont College. Good book, with lots of tips for the professional baker as well as student baker.
Mirlande Dumeus
It's a great book, I recommend Baking and Pastry: Mastering the Art and Craft to anyone who wants to make fine pastries, cakes, chocolates etc.
