Baking and Pastry Mastering the Art and Craft

ISBN-10: 111871282X
ISBN-13: 9781118712825
Edition: 3rd 2016
List price: $42.95 Buy it from $41.83
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Description: Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry  More...

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Book details

List price: $42.95
Edition: 3rd
Copyright year: 2016
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/13/2015
Binding: Paperback
Pages: 128
Size: 8.50" wide x 10.75" long x 0.50" tall
Weight: 0.682
Language: English

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text 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, souffls, and chocolates. This new edition improves upon the last with the addition of hundreds of new recipes, photographs, and illustrations, and revised and up-to-date information on creating spectacular breads and desserts. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on, savory and breakfast pastries, volume production, and dcor techniques. With nearly 900 recipes and 645 photos and illustrations (324 all-new to this edition and 321 pick-up ones) this is among the most comprehensive kitchen references available for professional pastry chefs and baking and pastry students.

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