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

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, soufflés, 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, décor 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

Featured Recipes from Baking and Pastry: Mastering the Art and Craft

Download the recipe for Grissini

Download the recipe for Hydrangea Cake

Download the recipe for Madelines

Table of Contents

Part One The Professional Baker And Pastry Chef
Chapter 1 Career Opportunities For Baking And Pastry Professionals
Chapter 2 Ingredient Identifcation
Chapter 3 Equipment Identifcation
Chapter 4 Advanced Baking Principles
Chapter 5 Food And Kitchen Safety
Chapter 6 Baking Formulas And Bakers’ Percentages

Part Two Yeast-Raised Breads And Rolls
Chapter 7 Yeast-Raised Breads And Rolls
Chapter 8 Advanced Yeast Breads And Rolls

Part Three Baking Building Blocks
Chapter 9 Pastry Doughs And Batters
Chapter 10 Quick Breads And Cakes
Chapter 11 Cookies
Chapter 12 Custards, Creams, Mousses, And Souffés
Chapter 13 Icings, Glazes, And Sauces
Chapter 14 Frozen Desserts

Part Four Assembling And Finishing
Chapter 15 Pies, Tarts, And Fruit Desserts
Chapter 16 Filled And Assembled Cakes And Tortes
Chapter 17 Breakfast Pastries
Chapter 18 Individual Pastries
Chapter 19 Savory Baking
Chapter 20 Plated Desserts
Chapter 21 Chocolates And Confections
Chapter 22 Décor
Chapter 23 Wedding And Specialty Cakes

Appendix A Elemental Recipes
Appendix B Décor Templates
Appendix C Conversions, Equivalents, And Calculations
Appendix D Readings And Resources