Baking and Pastry: Mastering the Art and Craft (Revised)
Baking and Pastry: Mastering the Art and Craft (Revised)
Marc Notes: Includes bibliographical references (pages 1086-1089) and index.;Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like...
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Marc Notes: 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. Table of Contents: Preface xviii Part One The Professional Baker and Pastry Chef 1 Career Opportunities for Baking and Pastry Professionals 2 2 Ingredient Identification 12 3 Equipment Identification 38 4 Advanced Baking Principles 60 5 Food and Kitchen Safety 76 6 Baking Formulas and Bakers' Percentages 90 Part Two Yeast-Raised Breads and Rolls 7 Yeast-Raised Breads and Rolls 104 8 Advanced Yeast Breads and Rolls 152 Part Three Baking Building Blocks 9 Pastry Doughs and Batters 220 10 Quick Breads and Cakes 252 11 Cookies 328 12 Custards, Creams, Mousses, and Soufflés 392 13 Icings, Glazes, and Sauces 462 14 Frozen Desserts 554 Part Four Assembling and Finishing 15 Pies, Tarts, and Fruit Desserts 616 16 Filled and Assembled Cakes and Tortes 668 17 Breakfast Pastries 730 18 Individual Pastries 762 19 Savory Baking 818 20 Plated Desserts 858 21 Chocolates and Confections 902 22 Décor 976 23 Wedding And Specialty Cakes 1030 Appendix A Elemental Recipes 1064 Appendix B Décor Templates 1082 Appendix C Conversions, Equivalents, And Calculations 1084 Appendix D Readings And Resources 1086 Glossary 1090 Subject Index 1096 Recipe Index 1105 Publisher Marketing: 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. |
Author: The Culinary Institute of America (Cia)
Publisher: Wiley
Binding: Hardcover
Pub Date: 2015-02-17
BISAC: Cooking|Methods|Baking|Cooking|Courses & Dishes|Bread
Subjects: Baking|Pastry|Desserts|Cookbooks
Weight: 6.9 lbs
ISBN: 9780470928653
ASIN: -
SKU: SP-9780470928653
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