ISBN-10:
111871282X
ISBN-13:
9781118712825
Pub. Date:
04/13/2015
Publisher:
Wiley
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft / Edition 3

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft / Edition 3

by The Culinary Institute of America (CIA)

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Overview

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

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

Product Details

ISBN-13: 9781118712825
Publisher: Wiley
Publication date: 04/13/2015
Pages: 128
Sales rank: 787,794
Product dimensions: 8.40(w) x 10.70(h) x 0.40(d)

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.

Table of Contents

Preface iv

Part One: The Professional Baker and Pastry Chef

Chapter 1: Career Opportunities for Baking and Pastry Professionals 1

Chapter 2: Ingredient Identification 7

Chapter 3: Equipment Identification 15

Chapter 4: Advanced Baking Principles 22

Chapter 5: Food and Kitchen Safety 28

Chapter 6: Baking Formulas and Bakers’ Percentages 34

Part Two: Yeast-raised Breads and Rolls

Chapter 7: Yeast-raised Breads and Rolls 40

Chapter 8: Advanced Yeast Breads and Rolls 47

Part Three: Baking Building Blocks

Chapter 9: Pastry Doughs and Batters 53

Chapter 10: Quick Breads and Cakes 59

Chapter 11: Cookies 66

Chapter 12: Custards, Creams, Mousses, and Soufflés 72

Chapter 13: Icings, Glazes, and Sauces 78

Chapter 14: Frozen Desserts 84

Part Four: Assembling and Finishing

Chapter 15: Pies, Tarts, and Fruit Desserts 90

Chapter 16: Filled and Assembled Cakes and Tortes 96

Chapter 17: Breakfast Pastries 102

Chapter 18: Individual Pastries 104

Chapter 19: Savory Baking 106

Chapter 20: Plated Desserts 112

Chapter 21: Chocolates and Confections 114

Chapter 22: Décor 120

Chapter 23: Wedding and Specialty Cakes 122

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