Baking and Pastry

This item is Out of Print

This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts.

The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts.

Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.

• Authoritative Author: The Culinary Institute of America, hailed by Time magazine as "the nation's most influential training school for professional cooks," launched one of the country's first baking and pastry degree programs under the direction of master bakers. 
• Includes detailed review of important techniques for creating wonderful breads and desserts, with 350 recipes.                                  
• Special Sections for the more experienced bakers to learn about chocolate, confections, and wedding cakes with the CIA's approach to plating and decorating desserts. 
• Nearly 400 four-color photographs and illustrations introduce the ingredients used to bake bread desserts, guide the reader step-by-step through the important techniques, and selectively feature the finished product.

You Might Also Like The Professional Pastry Chef
ISBN: 9780471359258
Hardback
$70.00 Professional Baking, 5E
ISBN: 9780471783480
Hardback
$113.93 How Baking Works
ISBN: 9780471747239
Paperback
$40.00