|
Cooking Books -> Pastries
Baking and Pastry : Mastering the Art and Craft
 |
by:
Culinary Institute of America%AE
|
Publisher:
John Wiley & Sons
Published: March 2004
ISBN: 0471443824
Format:Hardcover
Pages:832
|
Read More, Buy It
|
Book Description
Book Description
"The nation's most influential training school for professional cooks."-Time
A comprehensive, illustrated volume on the foundations of baking and pastry
A lasting kitchen reference, this comprehensive, illustrated volume
offers the foundations of baking and pastry and a collection of 350 delicious recipes for the professional pastry chef.
The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the
fundamental skills that launched their careers. Home to one of the country's first baking and pastry degree programs, the CIA offers aspiring pastry professionals unparalleled training under the supervision of a world-class staff of bakers and pastry
chefs.
Now, drawing on this extensive expertise and experience, the CIA has produced the first kitchen reference to cover the ingredients, equipment techniques, and formulas that professional pastry chefs and serious home bakers need to create
wonderful breads and irresistible desserts, from simple cookies and tarts to custards and mousse, chocolates and confections, and spectacular wedding and special occasion cakes. The book features 350 recipes and more than 350 four-color photographs and
illustrations of procedures and finished products.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for
foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
Read More, Buy It
|
|
