In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. The first part of In the Hands of a Baker covers basic tools such as scales, measures, whips, peelers, and small appliances including mixers, choppers, and ice cream machines. The second part of this text includes more advanced and specialized tools, such as those necessary for bread baking, pastry making, and décor and confectionery work.
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.
Features
This is the only book on the market that covers all the tools and equipment needed for professional baking, as well as the proper techniques for handling and maintaining that equipment.
Provides in-depth information on how to choose the best equipment for any baking job, including scaling and measuring tools, cutting tools, small appliances, bakeware, décor and confectionery tools, and much more.
Includes chapters on organizing a station and the differences between home and professional equipment.
Features step-by-step instructional photographs and illustrations throughout, plus insights and tips from top professional bakers and pastry chefs.
