Baking and Pastry by The Culinary Institute Of America

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