Baking and pastry : mastering the art and craft 3rd ed.

Author

Additional Author(s)

-

Publisher

America: The Culinary Institute of America, 2016

Language

English

ISBN

9780470928653

Series

Subject(s)

• BAKING
• PASTRY
• DESSERTS

Notes

. Includes bibliographical references (p. 1086-1089). Index: p. 1096-1116

Abstract

-

Physical Dimension

Number of Page(s)

1116 p.

Dimension

29 cm.

Other Desc.

ill.

Summary / Review / Table of Content

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.

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	01653/16	641.815 Bak	Library - 7th Floor	Available