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. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. 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.
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vi | |
| Preface |
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xviii | |
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PART ONE THE PROFESSIONAL BAKER AND PASTRY CHEF |
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1 Career Opportunities for Baking and Pastry Professionals |
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2 | (10) |
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2 Ingredient Identification |
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12 | (26) |
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3 Equipment Identification |
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38 | (22) |
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4 Advanced Baking Principles |
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60 | (16) |
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5 Food and Kitchen Safety |
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76 | (14) |
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6 Baking Formulas and Bakers' Percentages |
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90 | (14) |
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PART TWO YEAST-RAISED BREADS AND ROLLS |
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7 Yeast-Raised Breads and Rolls |
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104 | (48) |
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8 Advanced Yeast Breads and Rolls |
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152 | (68) |
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PART THREE BAKING BUILDING BLOCKS |
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9 Pastry Doughs and Batters |
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220 | (32) |
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10 Quick Breads and Cakes |
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252 | (76) |
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328 | (64) |
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12 Custards, Creams, Mousses, and Souffles |
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392 | (70) |
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13 Icings, Glazes, and Sauces |
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462 | (92) |
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554 | (62) |
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PART FOUR ASSEMBLING AND FINISHING |
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15 Pies, Tarts, and Fruit Desserts |
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616 | (52) |
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16 Filled and Assembled Cakes and Tortes |
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668 | (62) |
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730 | (32) |
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762 | (56) |
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818 | (40) |
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858 | (44) |
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21 Chocolates and Confections |
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902 | (74) |
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976 | (54) |
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23 Wedding and Specialty Cakes |
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1030 | (34) |
| Appendix A Elemental Recipes |
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1064 | (18) |
| Appendix B Decor Templates |
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1082 | (2) |
| Appendix C Conversions, Equivalents, and Calculations |
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1084 | (2) |
| Appendix D Readings and Resources |
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1086 | (4) |
| Glossary |
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1090 | (6) |
| Subject Index |
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1096 | (9) |
| Recipe Index |
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1105 | |
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
