Mastering the art of baking and pastry

7.87  ·  7,381 ratings  ·  276 reviews
mastering the art of baking and pastry

Baking and Pastry: Mastering the Art and Craft by Culinary Institute of America

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as an indispensable guide and the ultimate baking and pastry reference, the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, souffles, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, decor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.


Named Best Book: Professional Kitchen at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
File Name: mastering the art of baking and pastry.zip
Size: 14169 Kb
Published 14.01.2019

Baking and Pastry Mastering the Art and Craft

Baking and Pastry: Mastering the Art and Craft, 3rd Edition

Uh-oh, it looks like your Internet Explorer is out of date. For a better shopping experience, please upgrade now. Javascript is not enabled in your browser. Enabling JavaScript in your browser will allow you to experience all the features of our site. Learn how to enable JavaScript on your browser. The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts.

Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. This book is full of useful information. I have not yet tried any of the recipes, which is the reason I am only giving it 4 stars; but already have learned from it, and I am an experienced baker. Baking and Pastry is one of the book that I read along side Professional Baking. Like Professional Baking, I read this for my culinary classes and it does help me understand some of the content that was included into my lectures.

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You are currently using the site but have requested a page in the site. Would you like to change to the site? Founded in , The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45, alumni has helped the CIAearn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St.

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.

2 COMMENTS

  1. Phederesthei says:

    Baking and Pastry : Mastering the Art and Craft - inti-revista.org

  2. Angel R. says:

    Baking & Pastry: Mastering the Art and Craft [The Culinary Institute of America] on inti-revista.org *FREE* shipping on qualifying offers. The Culinary Institute of.

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