Baking and Pastry: Mastering the Art and Craft

Front Cover
Wiley Global Education, Feb 13, 2015 - Cooking - 1136 pages

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text 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, souffls, and chocolates. This new edition improves upon the last with the addition of hundreds of new recipes, photographs, and illustrations, and revised and up-to-date information on creating spectacular breads and desserts. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on, savory and breakfast pastries, volume production, and dcor techniques. With nearly 900 recipes and 645 photos and illustrations (324 all-new to this edition and 321 pick-up ones) this is among the most comprehensive kitchen references available for professional pastry chefs and baking and pastry students.

 

Selected pages

Contents

YEASTRAISED BREADS AND ROLLS
103
BAKING BUILDING BLOCKS
219
ASSEMBLING AND FINISHING
615
Elemental Recipes
1064
Décor Templates
1082
Conversions Equivalents and Calculations
1084
Readings and Resources
1086
Glossary
1090
Subject Index
1096
Recipe Index
1105
EULA
1117
Copyright

Other editions - View all

Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America (CIA)
Limited preview - 2015

Common terms and phrases

30 minutes almonds apples baking Bavarian cream blend boil bowl Bread flour Brush buttercream cake caramel chopped coat Combine Confectioners cook cookies Cool completely Dark chocolate desserts dough edge egg wash egg whites egg yolks evenly ferment filling flavor flour Fold fondant fruit g 1 lb g 8 oz g Sugar ganache gelatin gently gianduja glaze Glucose syrup gluten golden brown Heavy cream ice cream layer lb 8 oz lemon juice lightly low speed marzipan medium speed melted meringue METRIC U.S. INGREDIENT milk mixer mixture molds mousse needed As needed orange oven oz 30 g parchment paper pastry bag pastry cream pipe Place plastic wrap puff pastry purée refrigeration Remove Roll room temperature round salt sauce saucepan scraping sheet pan sifted simmer simple syrup sliced smooth soft sorbet sponge stirring tart tempered unmold vanilla bean Vanilla extract warm whip attachment whisk yeast

About the author (2015)

Founded in 1946, 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 45,000 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. Helena, California; San Antonio, Texas; and Singapore.

Bibliographic information

TitleBaking and Pastry: Mastering the Art and Craft
AuthorThe Culinary Institute of America (CIA)
Edition3, unabridged
PublisherWiley Global Education, 2015
ISBN1118805445, 9781118805442
Length1136 pages
Subjects ›  › 

Cooking / General
Cooking / Methods / Baking
  
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