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Baking and Pastry: Mastering the Art and Craft, 3e Study Guide - 3rd Edition (Paperback) - 1 of 1

Baking and Pastry: Mastering the Art and Craft, 3e Study Guide - 3rd Edition (Paperback)

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Highlights

  • This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.
  • 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.
  • 128 Pages
  • Business + Money Management, Industries

Description



Book Synopsis



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



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.

Dimensions (Overall): 10.7 Inches (H) x 8.4 Inches (W) x .5 Inches (D)
Weight: .7 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 128
Genre: Business + Money Management
Sub-Genre: Industries
Publisher: Wiley
Format: Paperback
Language: English
Street Date: April 13, 2015
TCIN: 82446829
UPC: 9781118712825
Item Number (DPCI): 247-30-6153
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 0.5 inches length x 8.4 inches width x 10.7 inches height
Estimated ship weight: 0.7 pounds
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