Baking and Pastry Mastering the Art and Craft

Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book 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, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.

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

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

• 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