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

The Culinary Institute of America (CIA) 

ISBN: 978-0-470-92865-3

April 2015

1136 pages

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

The Culinary Institute of America (CIA)

E-Book
978-1-118-80544-2
February 2015
£37.99
Hardcover
978-0-470-92865-3
April 2015
£70.00
Description
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. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. 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 decor techniques.
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Instructor
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Student
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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-gb/Baking+and+Pastry%3A+Mastering+the+Art+and+Craft%2C+3rd+Edition-p-9780470928653