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Baking and Pastry : Mastering the Art and Craft - The Culinary Institute of America (CIA)

Baking and Pastry

Mastering the Art and Craft

Hardcover Published: 17th February 2015
ISBN: 9780470928653
Number Of Pages: 1136

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The leading learning tool for all levels of baking and pastryability, newly illustrated and updated

Praised by top pastry chefs and bakers as "an indispensableguide" and "the ultimate baking and pastry reference," the latestedition of Baking and Pastry from The Culinary Institute ofAmerica improves upon the last with more than 300 new recipes,photographs, and illustrations, and completely revised andup-to-date information on creating spectacular breads and desserts.Covering the full range of the baking and pastry arts and widelyused by professionals and readers who want to bake likeprofessionals, this book offers detailed, accessible instructionson the techniques for everything from yeast breads, pastry doughs,quick breads, breakfast pastries, and savory items to cookies,pies, cakes, frozen desserts, custards, soufflés, andchocolates. In addition, this revised edition features newinformation on sustainability and seasonality along with newmaterial on plated desserts, special-occasion cakes, wedding cakes,décor techniques, savory and breakfast pastries, and volumeproduction, making it the most comprehensive baking and pastrymanual on the market.

  • Named "Best Book: Professional Kitchen" at the InternationalAssociation of Culinary Professionals (IACP) Cookbook Awards
  • Established by its first two editions as a lifelong kitchenreference for professional pastry chefs
  • Includes more than 900 recipes and 645 color photographs andillustrations

Preface xviii

Part One The Professional Baker and Pastry Chef

1 Career Opportunities for Baking and Pastry Professionals 2

2 Ingredient Identification 12

3 Equipment Identification 38

4 Advanced Baking Principles 60

5 Food and Kitchen Safety 76

6 Baking Formulas and Bakers’ Percentages 90

Part Two Yeast-Raised Breads and Rolls

7 Yeast-Raised Breads and Rolls 104

8 Advanced Yeast Breads and Rolls 152

Part Three Baking Building Blocks

9 Pastry Doughs and Batters 220

10 Quick Breads and Cakes 252

11 Cookies 328

12 Custards, Creams, Mousses, and Souffles 392

13 Icings, Glazes, and Sauces 462

14 Frozen Desserts 554

Part Four Assembling and Finishing

15 Pies, Tarts, and Fruit Desserts 616

16 Filled and Assembled Cakes and Tortes 668

17 Breakfast Pastries 730

18 Individual Pastries 762

19 Savory Baking 818

20 Plated Desserts 858

21 Chocolates and Confections 902

22 Decor 976

23 Wedding And Specialty Cakes 1030

Appendix A Elemental Recipes 1064

Appendix B Decor Templates 1082

Appendix C Conversions, Equivalents, And Calculations 1084

Appendix D Readings And Resources 1086

Glossary 1090

Subject Index 1096

Recipe Index 1105

ISBN: 9780470928653
ISBN-10: 0470928654
Audience: Tertiary; University or College
Format: Hardcover
Language: English
Number Of Pages: 1136
Published: 17th February 2015
Publisher: John Wiley & Sons Inc
Country of Publication: US
Dimensions (cm): 28.4 x 22.5  x 5.2
Weight (kg): 3.22
Edition Number: 1
Edition Type: Revised

Earn 185 Qantas Points
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