Synopses & Reviews
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.
Synopsis
A valuable resource for creating professional baked goods and desserts
The study guide to accompany Baking and Pastry: Mastering the Art and Craft provides additional support for those learning professional techniques for creating baked goods. The second edition book offers over 600 recipes and covers breads, pastry dough, cookies, custards, icing, pies, cakes, chocolates and confections. The guide helps students learn the main text's step-by-step methods, decorating principles and more. This accompaniment is provided through the Culinary Institute of America, which is an independent college offering degrees and certificate programs in culinary arts and baking and pastry arts.
Synopsis
The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.
Synopsis
The Culinary Institute of America study guide
Baking & Pastry
Mastering the Art and Craft
2nd edition
Table of Contents
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 and kitchen safety.
Chapter 6 Baking formulas and bakers’ percentages.
Chapter 7 Beginner yeast breads and rolls.
Chapter 8 Advanced yeast breads and rolls.
Chapter 9 Pastry doughs and batters.
Chapter 10 Quick breads and cakes.
Chapter 11 Cookies.
Chapter 12 Custards, creams, mousses, and soufflés.
Chapter 13 Icings, glazes, and sauces.
Chapter 14 Frozen Desserts
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.