Baking and Pastry: Mastering the Art and Craft
by The Culinary Institute of America

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Book Summary Information

• ISBN13: 9780470055915
• Condition: USED - VERY GOOD
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• The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
• How Baking Works: Exploring the Fundamentals of Baking Science
• Baking and Pastry, Study Guide: Mastering the Art and Craft (Cookery)

Book Reviews of Baking and Pastry: Mastering the Art and Craft

Book Review: Editor Sucks
Summary: 1 Stars

Summary of Baking and Pastry: Mastering the Art and Craft

The most up-to-date kitchen reference available on hot and cold buffet-from the experts at The Culinary Institute of America
This complete book on garde manger covers the art and technique of preparing a full range of hot and cold dishes-from hors d'oeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p?t?s, condiments, and more. There are 500 recipes that inspire readers to build skills and experiment with new dishes, while 75 all-new color photographs by award-winning photographer Ben Fink make it easy to visualize key techniques. With an attractive new design, this edition also features fresh material on appetizers, hors d'oeuvres, and buffet management, all with a focus on international options.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Also available from the Culinary Institute of America Baking and Pastry: Mastering the Art and Craft

"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." - En-Ming Hsu

"It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." -Gunther Heiland

"WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." - Biagio Settepani

"The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." - Norman Love

"From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." - Gilles Renusson

Exclusive Recipe Excerpts from Baking & Pastry

Croissants

Sunflower Seed Rolls

Bread Books

• Cooking, Food & Wine > Baking
• Desserts
• Pastry
• General
• General