Baking and Pastry: Mastering the Art and Craft, 3rd Edition eBook

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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. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text 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, souffles, and chocolates. This new edition improves upon the last with the addition of hundreds of new recipes, photographs, and illustrations, and revised and up-to-date information on creating spectacular breads and desserts. 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. With nearly 900 recipes and 645 photos and illustrations (324 all-new to this edition and 321 pick-up ones) this is among the most comprehensive kitchen references available for professional pastry chefs and baking and pastry students.

This is a digital product.

Baking and Pastry: Mastering the Art and Craft 3rd Edition is written by The Culinary Institute of America (CIA) and published by Wiley. The Digital and eTextbook ISBNs for Baking and Pastry: Mastering the Art and Craft are 9781118805442, 1118805445 and the print ISBNs are 9780470928653, 0470928654. Additional ISBNs for this eTextbook include 9781118805893, 9781119080978.