Baking and Pastry: Mastering the Art and Craft, Edition 3

The Culinary Institute of America (CIA)

Feb 2015 · Sold by Wiley Global Education

About this ebook

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text 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, souffls, and chocolates. This new edition improves upon the last with the addition of hundreds of new recipes, photographs, and illustrations, and revised and up-to-date information on creating spectacular breads and desserts. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on, savory and breakfast pastries, volume production, and dcor techniques. With nearly 900 recipes and 645 photos and illustrations (324 all-new to this edition and 321 pick-up ones) this is among the most comprehensive kitchen references available for professional pastry chefs and baking and pastry students.

Ratings and reviews

This is just one book that always goes to sea with me , as chief cook there are always times I need to refresh my memory on something and this book allows me the ability to but the text book was only one of four books and weight in my luggage as well as over weighted luggage and extra fees now I have them all plus more on my notebook and the best part is a lot lighter to carry. A must have knowledge base book. Chief Cook Al

There are a lot of recipes that I never thought of, there are technics that I had no idea about. I really, really enjoy this book, I always learn something new when I open the book. I most definitely do recommend this book for both bakers and baker apprentices

About the author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.