First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professionalacaliber 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 illustrationsaamore than 60 percent of which are allanewaathis revised edition offers new stepabyastep 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, notaforaprofit college offering bachelora²s 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 worlda²s premier culinary college. Visit the CIA online at www.ciachef.edu.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 ...
|Title||:||Study Guide to Accompany Baking and Pastry: Mastering the Art and Craft, Second Edition|
|Author||:||Culinary Institute of America|
|Publisher||:||John Wiley & Sons - 2009-04-27|