Baking & Pastry, Principles of Form & Design, and How Baking Works SET

by Culinary Institute of America

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated 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, souffles, 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, decor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.Named "Best 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

Genres: Cookbooks, Food, Cooking, Reference, Culinary, Nonfiction, Foodie

Hardcover

First published April 1, 2004

Reviews

[Meryl · Rating 5 out of 5]

Excellent book for baking and pastry fundamentals

I highly recommend this book for anyone dabbling in the professional world of pastries. Developed at the Culinary Institute of America, this book is a great resource which covers a wide range of topics: cookies and quick breads, yeasted breads, laminated pastries, classic cakes, mignardise, chocolate tempering, ice creams, and confections. This book is a must-have for anyone who works in a restaurant or bakery kitchen because it will have a basic recipe for anything you may want to make.

[MiMi · Rating 5 out of 5]

Best baking book EVEeeeeeeeeeeeeeeeeeeeeeeeR.

if u ever feel like falling for baking like it happened with me and you wish to learn more this one is indeed for you.

i love learning from scratch so this book was just what the doctor ordered.

this book now has become my baking guide....so keep calm i am the baker and your chocolate cake will be ready in five minutes ;)

[Audrey Grant · Rating 5 out of 5]

One of the best cookbooks I own and that is saying a lot since I own over two hundred and use them all!

[R.J. Gilmour · Rating 4 out of 5]

Designed as a textbook for the Culinary Institute of America the book is a massive tome at 1116 pages. However, the size ensures that it includes everything that one would want to learn about baking and pastry for a professional kitchen. There are a lot of step by step procedures and recipes to accompany the procedures.

[Dray · Rating 4 out of 5]

This is a wonderfully instructive masterpiece book. It is geared to the professional baker as most recipes are in the 5-10 lbs of dough range (making 90+ rolls for example). So some serious calculations to bake at home. Nonetheless, the principles are the same and the book really goes into the scinece. Very worthwhile.

[Landon · Rating 5 out of 5]

Good information in this book. Read this for two of my classes.

[Nancy · Rating 4 out of 5]

I love baking and this a a must have book in a baker's kitchen shelf.

[محمود سعد الحمري · Rating 5 out of 5]

كتابة مراجعة (اختياري)

[Syahira · Rating 4 out of 5]

Baking and Pastry is one of the book that I read along side Professional Baking. Like Professional Baking, I read this for my culinary classes and it does help me understand some of the content that was included into my lectures. Similar to the other book, the textbook is appropriate for those who seek additional knowledge in the culinary arts. For beginners in culinary arts, this book provided a variety of subjects that might help in understanding the works that involved in baking. There are also additional chapters on confectioneries and cake decorating

However, being a chef is more than just reading from a book. You need to practice with the basics and any culinary text book is not enough for the work needed in the kitchen.

[Flea · Rating 2 out of 5]

pain to use

[Vanessa Opal · Rating 4 out of 5]

All the basics you need to know.

[Carole]

This is the textbook for one of the classes I am currently taking. It is a fascinating book.

[Omer Biaya]

i need get this book

[Sara · Rating 4 out of 5]

It was an excellent book for baking, I obviously have not bake all things in it but the basics it taught was amazing!!

Would recommend it to anyone who wants to start baking.

[Alissa]

you would think that i have already picked this up eh? not yet.