The Culinary Institute of America has created Baking & Pastry: Mastering the Art and Craft, 2nd Edition, the first kitchen reference that covers the equipment, ingredients, techniques, and formulas needed to make wonderful breads and irresistible desserts.
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The most comprehensive reference on the market, this book covers the full range of the baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Recipe chapters include Beginner Yeast Breads and Rolls; Advanced Yeast Breads and Rolls; Pastry Doughs and Batters; Quickbreads and Cakes; Cookies; Custards, Creams, Mousses, and Soufflés; Icings, Glazes, and Sauces; Frozen Desserts; Pies, Tarts, and Fruit Desserts; Filled and Assembled Cakes and Tortes; Breakfast Pastries; Individual Pastries, Petit Fours, and Mignardises; Savory Baking; Plated Desserts; Chocolates and Confections; Décor; and Wedding and Specialty Cakes.
The book includes a total of 625 recipes ranging from basic to advanced in difficulty. In addition, appendices include useful conversion and equivalency charts, basic recipes, reading and resource information, and a glossary of terms. The text is accompanied by nearly 400 color photographs and more than 70 illustrations to help explain important procedures and show the beauty of the finished dishes. Completely revised and expanded, with new sections on everything from baking entrepreneurship and principles of design to breakfast pastries and vegan baking, this is the most complete and up-to-date guide on baking and pastry. It's a must-have for every culinary student and professional.
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