Baking and Pastry : Mastering the Art and Craft, Third Edition
by The Culinary Institute of America (CIA)
Editor: John Wiley and Sons Ltd
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The main learning tool for all levels of baking and pastry making capacity, newly illustrated and updated Hailed by top pastry chefs and bakers as “an indispensable guide” and “the ultimate bakery and pastry reference,” the latest edition of the Bakery and Pastry Institute of America improves the latest with over 300 new recipes, photos and illustrations, and fully revised and updated information on the spectacular creation of breads and pastries.Covering the full range of bakery and pastry arts and widely used by professionals and readers who want to bake them as professionals, this book offers detailed, accessible instructions on techniques for everything from bread yeast, pastry, pasta, quick breads, Viennese pastries, savoury and biscuits, pies, cakes, iced desserts, custard, souffles, and chocolatesIn addition, this new edition features new information on durability and seasonality with new material on special occasion plate desserts, cakes, wedding cakes, technical decorations, salted and pastries for breakfast, and volume of production, making the most comprehensive bakery and manual pastry on the market* Named “Best Book: Professional Cooking” at the International Association of Professional Cooking (IACP) Cookbook Awards * Established by its first two editions, as a reference cooking life for professional baking * Includes over 900 recipes and 645 color photos and illustrations
The Culinary Institute of America (CIA) – Baking and Pastry : Mastering the Art and Craft, Third Edition – Free
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