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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, 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
- Sales Rank: #38161 in Books
- Published on: 2015-02-17
- Original language: English
- Number of items: 1
- Dimensions: 11.08" h x 2.71" w x 8.90" l, 5.00 pounds
- Binding: Hardcover
- 1136 pages
Amazon.com Review
Featured Recipes from Baking and Pastry: Mastering the Art and Craft Download the recipe for Grissini Download the recipe for Hydrangea Cake Download the recipe for Madelines
Most helpful customer reviews
39 of 40 people found the following review helpful.
Not fit for real pastry chefs
By Chefanie
As an ACF certified chef who teaches pastry in culinary school, AVOID THIS BOOK. Some of the techniques are solid but there are enough serious problems with recipes that you don't want this one.
This is the textbook issued to my students and I tried teaching out of it once but now we toss it aside. There are a few good recipes; the panna cotta, for example. My students also have great success with the chocolate soufflé. However, there are three major flaws with the pastry cream, which is inexcusable as pastry cream is one of the most basic pastry recipes. It's so bad that it should be considered a crime against pastry. Also, don't even bother with the apple pie.
Instead, I mostly teach from Advanced Bread and Pastry (also available on Amazon).
And for those of you who assume this must be a good book because it's used at the best culinary school in the US... the pastry instructors at the CIA don't even use this book. A student I mentored went to the CIA in Hyde Park and his instructor hated it, too.
37 of 41 people found the following review helpful.
I bought it as text book and it is more ...
By Heatoncontrol
I bought it as text book and it is more just a cook book. There are a lot of recipes and not a lot of actual text to teach technique. The recipes are not cross referenced enough. That is, some of the base recipes are used to build other, more complex items but those more complex items are not always referenced. In several places it assumes knowledge that as a student I don't necessarily possess, hence the need for a text book rather than a book of recipes. Some of the recipes also seem to have serious errors, the proportions are off (when compared to other books) and the recipe fails.
32 of 35 people found the following review helpful.
I like it, but....
By Blue
It's a great book, but there are definitely some incomplete recipes. I wanted to make the german chocolate brownies but the main ingredient is missing- CHOCOLATE!!! Now I have to figure out how much I need so I can make the recipe properly.
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