Study Guide to accompany Baking and Pastry: Mastering the Art

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Country USA
Brand Wiley
Manufacturer Wiley
Binding Paperback
ItemPartNumber ill
UnitCount 1
UPCs 884458786118
EANs 9780470258682
ReleaseDate 0000-00-00

Country	USA
Brand	Wiley
Manufacturer	Wiley
Binding	Paperback
ItemPartNumber	ill
UnitCount	1
UPCs	884458786118
EANs	9780470258682
ReleaseDate	0000-00-00

Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e

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