Synopses & Reviews
" The nation s most influential training school for professional cooks." Time
A comprehensive, illustrated volume on the foundations of baking and pastry
A lasting kitchen reference, this comprehensive, illustrated volume offers the foundations of baking and pastry and a collection of 350 delicious recipes for the professional pastry chef.
The Culinary Institute of America is the place where many of today s leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Home to one of the country s first baking and pastry degree programs, the CIA offers aspiring pastry professionals unparalleled training under the supervision of a world-class staff of bakers and pastry chefs.
Now, drawing on this extensive expertise and experience, the CIA has produced the first kitchen reference to cover the ingredients, equipment techniques, and formulas that professional pastry chefs and serious home bakers need to create wonderful breads and irresistible desserts, from simple cookies and tarts to custards and mousse, chocolates and confections, and spectacular wedding and special occasion cakes. The book features 350 recipes and more than 350 four-color photographs and illustrations of procedures and finished products.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena,California.
Review
Baking is certainly a "hot" profession right now: baking programs have waiting lists and pastry chefs at the best-known restaurants are gaining celebrity status. Based in Hyde Park, NY, the Culinary Institute of America (CIA) has developed this outstanding, comprehensive reference for students and professionals. Hundreds of pages are devoted to restaurant kitchen management chemical analysis of ingredients, safe handling and storage of products in a professional setting, and professional-scale equipment. There are tables for standard formulas, volume-to-weight conversion, calculating edible portions, and the like. The volume also contains 350 recipes, many of them classic breads and desserts, presented in a professional format that will be unfamiliar to most home cooks. Of similar excellence,
Baking Illustrated, from the editors of
Cook Illustrated magazine, is a much more user-friendly book for home bakers. Recommended for large collections or academic libraries that support programs in the culinary arts. —
Mary Schlueter; Missouri River Regional Lib., Jefferson City, MO (
Library Journal , May 1, 2004)
Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on “dressing for safety” and “managing human resources” make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old-Fashioned Pound Cake recipe produces six two-pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In the more complex recipes, frequent cross references on the ingredient list make it difficult to follow the process as a whole. With these caveats in mind, advanced home cooks will appreciate having this around as a master guidebook that defines the standard methods and fills in the gaps left by others. Libraries will find it useful behind the reference desk to handle tough questions, and bookstores might try marketing the book to local restaurateurs. (Mar.) (Publishers Weekly, March 29, 2004)
Synopsis
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
Synopsis
First published in 2004,
Baking and Pastryhas 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
"[THE CULINARY INSTITUTE OF AMERICA] is the best culinary school in the world."
PAUL BOCUSE
"A MUST-HAVE BOOK for everyone's culinary library. Congratulations and thank you to The Culinary Institute of America for creating the ultimate baking and pastry reference."
EMILY LUCHETTI
Executive Pastry Chef, Farallon Restaurant
"PASTRY CHEFS FINALLY HAVE the complete resource they need to achieve excellence in pastry and baking. I am inspired by this artistic work and believe every pastry chef and enthusiast will be as well."
EWALD NOTTER
Notter School of Pastry Arts
"EVERY PASTRY CHEF HAS A REFERENCE BOOK he would save first in a fire. This is mine. All the fundamentals are here, but it is not a generic reprint of the past. There is a chef's secret twist in every recipe."
BILL YOSSES
Pastry Chef, Citarella Restaurant
"The serious baker and confectioner will find an almost inexhaustible source of recipes. Well-thought-out explanations make it possible not only to achieve great results, but to learn in the process as well."
ROBERT STEINBERG
About the Author
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for culinary professionals are taught at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
Table of Contents
Preface.
Chapter 1: The Professional Baker and Pastry Chef.
Chapter 2: Ingredient Identification.
Chapter 3: Equipment Identification.
Chapter 4: Baking Science and Food Safety.
Chapter 5: Baking Formulas and Bakers’ Percentages.
Chapter 6: Yeast Doughs.
Chapter 7: Yeast-Raised Breads and Rolls.
Chapter 8: Pastry Doughs and Batters.
Chapter 9: Quick Breads and Cakes.
Chapter 10: Cookies.
Chapter 11: Custards, Creams, Mousses, and Soufflés.
Chapter 12: Icings, Glazes, and Sauces.
Chapter 13: Frozen Desserts.
Chapter 14: Pies, Tarts, and Fruit Desserts.
Chapter 15: Filled and Assembled Cakes and Tortes.
Chapter 16: Individual Pastries.
Chapter 17: Plated Desserts.
Chapter 18: Chocolates and Confections.
Chapter 19: Décor.
Chapter 20: Wedding and Specialty Cakes.
Appendix A: Elemental Recipes.
Appendix B: Conversions, Equivalents, and Calculations.
Appendix C: Readings and Resources.
Appendix D: Templates.
Glossary.
Recipe Index.
Subject Index.