Baking and Pastry: Mastering the Art and Craft

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Baking and Pastry: Mastering the Art and Craft

Format:  Paperback,

103 pages

Edition: Study Guide

Publisher: John Wiley & Sons Inc

Publish Date: Mar 2009

ISBN-13: 9780470258682

ISBN-10: 0470258683

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Book Information

The following content was provided by the publisher.

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.

Specifications

:
Publisher: John Wiley & Sons Inc
Publish Date: Mar 2009
ISBN-13: 9780470258682
ISBN-10: 0470258683
Format: Paperback
Number of Pages: 103
Shipping Weight (in pounds): 0.7
Product in Inches (L x W x H): 8.25 x 11.0 x 0.25

Chapter outline

Career Opportunities for baking and pastry professionals
Ingredient Identification
Equipment Identification
Advanced Baking Principles
Food and kitchen safety
Baking formulas and bakers' percentages
Beginner yeast breads and rolls
Advanced yeast breads and rolls
Pastry doughs and batters
Quick breads and cakes
Cookies
Custards, creams, mousses, and souffls
Icings, glazes, and sauces
Frozen Desserts
Pies, tarts, and fruit desserts
Filled and assembled cakes and tortes
Breakfast Pastries
Individual pastries
Savory baking
Plated desserts
Chocolates and confections
Dcor
Wedding and specialty cakes

Awards and Recognitions

  • IACP Crystal Whisk Awards, 2010 (United States)

Book description

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.

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