9780470055915

Baking and Pastry : Mastering the Art and Craft

by Unknown
  • ISBN13:

    9780470055915

  • ISBN10:

    047005591X

  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 5/4/2009
  • Publisher: Wiley
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Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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Summary

"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

Table of Contents

The Professional Baker and Pastry Chef
Career Opportunities for Baking and Pastry Professionals
Ingredient Identification
Equipment Identification
Advanced Baking Principles
Food Safety
Baking Formulas and Bakers Percentages
Yeast-Raised Breads and Rolls
Beginner Yeast Breads and Rolls
Advanced Yeast Breads and Rolls
Baking Building Blocks
Pastry Doughs and Batters
Quickbreads and Cakes
Cookies
Custards, Creams, Mousses, and Souffl_s
Icings, Glazes, and Sauces
Frozen Desserts
Assembling and Finishing
Pies, Tarts, and Fruit Desserts
Filled and Assembled Cakes and Tortes
Breakfast Pastries
Individual Pastries
Savory Baking
Plated Desserts
Chocolates and Confections
D_cor
Wedding and Specialty Cakes
Glossary
Table of Contents provided by Publisher. All Rights Reserved.

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