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Baking and Pastry: Mastering the Art and Craft, 3rd Edition

Baking and Pastry: Mastering the Art and Craft, 3rd Edition

The Culinary Institute of America (CIA)

ISBN: 978-1-118-80589-3

Feb 2015

1136 pages

$47.50

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. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. 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 decor techniques.

Related Resources

  • Preface
  • Part One The Professional Baker and Pastry Chef
  • Chapter 1 Career Opportunities for Baking and Pastry Professionals
  • Chapter 2 Ingredient identification
  • Chapter 3 Equipment Identification
  • Chapter 4 Advanced Baking Principles
  • Chapter 5 Food and Kitchen Safety
  • Chapter 6 Baking Formulas and Bakers Percentages
  • Part Two Yeast-raised Breads and Rolls
  • Chapter 7 Yeast-raised Breads and Rolls
  • Chapter 8 Advanced Yeast Breads and Rolls
  • Part Three Baking Building Blocks
  • Chapter 9 Pastry Doughs and Batters
  • Chapter 10 Quick Breads and Cakes
  • Chapter 11 Cookies
  • Chapter 12 Custards, Creams, Mousses, and Souffls
  • Chapter 13 Icings, Glazes, and Sauces
  • Chapter 14 Frozen Desserts Part Four Assembling and Finishing
  • Chapter 15 Pies, Tarts, and Fruit Desserts
  • Chapter 16 Filled and Assembled Cakes and Tortes
  • Chapter 17 Breakfast Pastries
  • Chapter 18 Individual Pastries
  • Chapter 19 Savory Baking
  • Chapter 20 Plated Desserts
  • Chapter 21 Chocolates and Confections
  • Chapter 22 Dcor
  • Chapter 23 Wedding and Specialty Cakes
  • Appendix A Elemental recipes
  • Appendix B Dcor Templates
  • Appendix C Conversions, Equivalents, and Calculations
  • Appendix D Readings and Resources Glossary Index
  • 150 all-new recipes added with particular attention paid to savory baking as well as plated desserts and special occasion cakes which were revised to reflect current industry trends
  • 50% all new photos added throughout
  • New information concerning issues of sustainability and seasonality and volume food service in the bakeshop
  • The first part of the book relays fundamental information about the profession, ingredients, and equipment and then moves to discuss the principles of understanding how baking formulas work.
  • The second and third parts introduce chapters that apply the information and knowledge from the previous ones, introducing foundation recipes, some of which can stand alone and others which serve as a component or base for a more complex item.
  • The final part the book uses the foundation of the previous chapters to create assembled and finished baking and pastry items.