In stock
Only 2 left

Baking and Pastry : Mastering the Art and Craft


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.

More Information
Weight 5.0000
By The Culinary Institute of America (CIA)
Country of Publication United Kingdom
Dimensions 286 x 225 mm
Edition 2 Rev ed
Format Hardback
ISBN/EAN 9780470055915
Pagination 944 pages
Publication Date Apr 22, 2009
Publisher John Wiley and Sons Ltd
Write Your Own Review
You're reviewing:Baking and Pastry : Mastering the Art and Craft
Your Rating
To Top