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

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https://dev.store.wiley.com/en-ca/Baking+and+Pastry%3A+Mastering+the+Art+and+Craft%2C+3rd+Edition-p-9780470928653

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

The Culinary Institute of America (CIA)

E-Book Rental (150 Days)

978-1-118-80544-2R150

Description

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, soufflés, 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, décor 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

About the Author

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.

New to Edition

150 all-new recipes added with particular attention paid to savory baking as well as plated desserts and special occasion cakes which were revised to reflect current industry trends
50% all new photos added throughout
New information concerning issues of sustainability and seasonality and volume food service in the bakeshop

Features

The first part of the book relays fundamental information about the profession, ingredients, and equipment and then moves to discuss the principles of understanding how baking formulas work.
The second and third parts introduce chapters that apply the information and knowledge from the previous ones, introducing foundation recipes, some of which can stand alone and others which serve as a component or base for a more complex item.
The final part the book uses the foundation of the previous chapters to create assembled and finished baking and pastry items.

To Purchase this product, please visit

https://dev.store.wiley.com/en-ca/Baking+and+Pastry%3A+Mastering+the+Art+and+Craft%2C+3rd+Edition-p-9780470928653