Full Description
Revised edition of the acclaimed learning tool for all levels of baking and pastry ability, with updated modern baking techniques and hundreds of new illustrations
Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," Baking and Pastry: Mastering the Art and Craft from the Culinary Institute of America covers the full range of the baking and pastry arts and is widely used by students, chefs, and those who want to bake like professionals. This book offers detailed, accessible instructions on techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and plated desserts to cookies, pies, cakes, frozen desserts, custards, and soufflés.
With revisions and updates throughout, this edition covers the latest techniques and trends so that students are ready for tomorrow's kitchens and bakeries. including:
Emphasis on basic skills with engaging illustrated step-by-step process directions
Guidance modeled on real-world baking and restaurant situations
New recipes reflecting modern techniques and on-trend flavors and plating
Established by previous editions as a lifelong kitchen reference for professional pastry chefs, this fully revised Fourth Edition is aligned with Professional Chef, Tenth Edition, also from the Culinary Institute of America, for the benefit of instructors or professionals using both books.
Contents
Part 1: The Professional Baker and Pastry Chef (Chapters 1 - 5)
Chapter 1: Introduction to the Profession
Chapter 2: Ingredient Identification
Chapter 3: Equipment Identification
Chapter 4: Bakers' Math and Ratios
Chapter 5: Baking Science
Part 2: Fundamental Techniques (Chapters 6-15)
Chapter 6: Mise en Place
Chapter 7: Blending and Creaming Mixing Methods Blending Method
Chapter 8: Foaming and Combination Mixing Methods
Chapter 9: Short and Rubbed Dough Techniques
Chapter 10: Pâte à Choux
Chapter 11: Custards
Chapter 12: Bread and Yeasted Doughs
Chapter 13: Lamination
Chapter 14: Meringues and Other Egg Foams
Chapter 15: Chocolate
Part 3: Baking Building Blocks (Chapters 15-22)
Chapter 16: Cookies
Chapter 17: Cakes and Quick Breads
Chapter 18: Enriched Yeasted Doughs
Chapter 19: Creams and Mousses
Chapter 20: Frozen Desserts
Chapter 21: Icing, Glazes, and Sauces
Part 4: Assembling and Finishing (Chapters 22-27)
Chapter 22: Décor
Chapter 23: Pies, Tarts, and Fruit Desserts
Chapter 24: Assembled Cakes
Chapter 25: Viennoiserie
Chapter 26: Individual Pastries
Chapter 27: Plated Desserts
Subject Index 1096
Recipe Index 1105
