Baking and Pastry: Mastering the Art and Craft

Author(s): Culinary Institute of America (CIA)

Professional Cookery | Baking | Bread | Patisserie | Professional Desserts

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, souffles, 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 per cent 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.


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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 Safety. Chapter 6: Baking Formulas and Bakers Percentages. PART TWO: YEAST-RAISED BREADS AND ROLLS. Chapter 7: Beginner Yeast Breads and Rolls. Chapter 8: Advanced Yeast Breads and Rolls. PART THREE: BAKING BUILDING BLOCKS. Chapter 9: Pastry Doughs and Batters. Chapter 10: Quickbreads and Cakes. Chapter 11: Cookies. Chapter 12: Custards, Creams, Mousses, and Souffles. 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: Decor. Chapter 23: Wedding and Specialty Cakes. Appendix A. Appendix B. Appendix C. Glossary.

General Fields

  • : 9780470055915
  • : John Wiley and Sons Ltd
  • : John Wiley & Sons Ltd
  • : 2.775
  • : May 2009
  • : 284mm X 226mm X 47mm
  • : United Kingdom
  • : books

Special Fields

  • : Culinary Institute of America (CIA)
  • : Hardback
  • : 2nd Revised edition
  • : 641.865
  • : 944
  • : Illustrations