Study Guide to accompany Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (Cia)
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (Cia)

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd...
$148.23 AUD
$148.23 AUD
SKU: 9781118712825
Product Type: Books
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Author: The Culinary Institute of America (Cia)
Format: Paperback
Language: English
Subtotal: $148.23
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (Cia)

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft

$148.23
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (Cia)

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft

$148.23
Author: The Culinary Institute of America (Cia)
Format: Paperback
Language: English
Description

This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition.

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, souffl s, 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, d cor 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


Author: The Culinary Institute of America (Cia)
Publisher: Wiley
Published: 04/13/2015
Pages: 128
Binding Type: Paperback
Weight: 0.70lbs
Size: 10.70h x 8.40w x 0.50d
ISBN: 9781118712825

About the Author

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.


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