Baking and Pastry
By:The Culinary Institute of America (CIA)
Published on 2009-05-04 by Wiley
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.
This Book was ranked at 22 by Google Books for keyword Cake Baking book.
Book ID of Baking and Pastry's Books is m5E6ygEACAAJ, Book which was written byThe Culinary Institute of America (CIA)have ETAG "XJXnktYAu1A"
Book which was published by Wiley since 2009-05-04 have ISBNs, ISBN 13 Code is 9780470055915 and ISBN 10 Code is 047005591X
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Book which have "944 Pages" is Printed at BOOK under CategoryCooking
This Book was rated by 3 Raters and have average rate at "4"
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