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Baking and Pastry: Mastering the Art and Craft

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US $77.37
ApproximatelyC $106.97
Condition:
Good
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Last updated on Aug 23, 2025 08:49:16 EDTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“Satisfaction Guaranteed! 100% Money Back Guarantee.Book is in typical used-Good Condition. Will ...
Book Title
Baking and Pastry: Mastering the Art and Craft
Narrative Type
Bread
Genre
N/A
Intended Audience
N/A
ISBN
9780470928653

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470928654
ISBN-13
9780470928653
eBay Product ID (ePID)
167527951

Product Key Features

Number of Pages
1136 Pages
Language
English
Publication Name
Baking and Pastry : Mastering the Art and Craft
Publication Year
2015
Subject
Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
Type
Textbook
Subject Area
Cooking
Author
The Culinary Institute of America (Cia)
Format
Hardcover

Dimensions

Item Height
2.4 in
Item Weight
113.5 Oz
Item Length
10.9 in
Item Width
8.8 in

Additional Product Features

Edition Number
3
Intended Audience
College Audience
LCCN
2013-034130
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.8/15
Table Of Content
Preface xviii Part One The Professional Baker and Pastry Chef 1 Career Opportunities for Baking and Pastry Professionals 2 2 Ingredient Identification 12 3 Equipment Identification 38 4 Advanced Baking Principles 60 5 Food and Kitchen Safety 76 6 Baking Formulas and Bakers' Percentages 90 Part Two Yeast-Raised Breads and Rolls 7 Yeast-Raised Breads and Rolls 104 8 Advanced Yeast Breads and Rolls 152 Part Three Baking Building Blocks 9 Pastry Doughs and Batters 220 10 Quick Breads and Cakes 252 11 Cookies 328 12 Custards, Creams, Mousses, and Soufflés 392 13 Icings, Glazes, and Sauces 462 14 Frozen Desserts 554 Part Four Assembling and Finishing 15 Pies, Tarts, and Fruit Desserts 616 16 Filled and Assembled Cakes and Tortes 668 17 Breakfast Pastries 730 18 Individual Pastries 762 19 Savory Baking 818 20 Plated Desserts 858 21 Chocolates and Confections 902 22 Décor 976 23 Wedding And Specialty Cakes 1030 Appendix A Elemental Recipes 1064 Appendix B Décor Templates 1082 Appendix C Conversions, Equivalents, And Calculations 1084 Appendix D Readings And Resources 1086 Glossary 1090 Subject Index 1096 Recipe Index 1105
Synopsis
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, 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, Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques., Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition.
LC Classification Number
TX763.B3234 2014

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AMA - BOOKS

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  • by jonnyboi84
    Jul 21, 2020

    Great book

    Got it for my wife, she loves it

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

  • by seonhwa1985
    Aug 18, 2018

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