Synopses & Reviews
"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." En-Ming Hsu
"It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." Gunther Heiland
"WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." Biagio Settepani
"The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." Norman Love
"From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." Gilles Renusson
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.
Table of Contents
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 Soufflés.
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: Décor.
Chapter 23: Wedding and Specialty Cakes.