Baking and Pastry: Mastering the Art and Craft

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  • Format: Hardcover
  • Copyright: 2004-04-01
  • Publisher: Wiley
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List Price: $70.00


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.

Author Biography

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

The Profession of the Baking and Pastry Arts.
Product Identificaton.
Equipment Identification.
Baking Science and Food Safety.
Baking Formulas.
Yeast Doughs.
Yeast Raised Breads and Rolls.
Pastry Doughs and Batters.
Quickbreads and Cakes.
Custards, Creams, and Mousse.
Icings, Glazes, and Sauces.
Frozen Desserts.
Pies and Tarts.
Filled and Assembled Cakes and Tortes.
Individual Pastries.
Plated Desserts.
Chocolate and Confections.
Wedding and Special Occasion Cakes.

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