Baking and Pastry
Baking and Pastry
Regular price
Checking stock...
Regular price
Checking stock...
Summary
The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Completely revised and expanded, with new recipes, photos and instructional illustrations, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.
The feel-good place to buy books
- Free delivery in Australia
- Supporting authors with AuthorSHARE
- 100% recyclable packaging
- Proud to be a B Corp – A Business for good
- Buy-back with Ziffit
Baking and Pastry by The Culinary Institute Of America
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.| SKU | Unavailable |
| ISBN 13 | 9780470055915 |
| ISBN 10 | 047005591X |
| Title | Baking and Pastry |
| Author | The Culinary Institute Of America |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Wiley |
| Year published | 2009-04-23 |
| Number of pages | 944 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |