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Baking and Pastry: Mastering the Art and Craft (Anglais) Relié – 23 avril 2009

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Présentation de l'éditeur

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.

Quatrième de couverture

"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." En–Ming Hsu

"It is not often that a pastry text elicits the exclamation: ′What a fantastic book!′ With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first–time students just beginning their journey, to those embarking on a second profession, to the home baker." Gunther Heiland

"WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty–five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." Biagio Settepani

"The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy–to–follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." Norman Love

"From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." Gilles Renusson

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x8f4ce8dc) étoiles sur 5 64 commentaires
107 internautes sur 108 ont trouvé ce commentaire utile 
HASH(0x8f5c599c) étoiles sur 5 A bit disappointed 8 septembre 2010
Par Toobzymom - Publié sur Amazon.com
Format: Relié Achat vérifié
I am curious how deep some of the individuals with the rave reviews have actually delved into this book?! Yes, it is 'beautiful' and exhaustive in its recipes and techniques, and in many ways it is an indispensible tool for any pastry student. However, this book is full of errors. The typos, indicating a lack of adequate proofreading, I would not expect in a book of this professional and teaching level, but the greatest transgression is the errors in the recipes themselves - incorrect baking times and temperatures, incorrect quantities - I am only four weeks into a pastry course and we have found numerous errors with recipes that require adjusting. I was truly excited to try most of the amazing recipes, but now am concerned I will be wasting time and money except on recipes we have "pre-tested" in the course I am taking. I must say, overall I am disappointed that the book is not living up to my expectations. Do not judge this book by its cover...sadly, the cover is better than the contents.
31 internautes sur 32 ont trouvé ce commentaire utile 
HASH(0x8f5c5be8) étoiles sur 5 Errors found but still a good book. 11 juillet 2010
Par Ricky E. Daniels - Publié sur Amazon.com
Format: Relié Achat vérifié
Found four errors, three mathematical in the recipes. I contacted the publisher and was to hear back but I never did; for example the croissant dough recipe, the flour amount is listed in grams but obviously should have been kg.
30 internautes sur 32 ont trouvé ce commentaire utile 
HASH(0x8f5c5bac) étoiles sur 5 Save your money 8 décembre 2010
Par A. Barnes - Publié sur Amazon.com
Format: Relié
Used this book for my C.A. Baking and Pastry class. There seemed to be more recipes with errors (or perhaps just bad recipes overall) than good, usable recipes. A few of the recipes were quite good, but I hesitate to risk wasting my money on recipes from the book that were not tested in class (unless I compare them with another similar recipe first, and who wants to go to that trouble?). I heard Bo Friberg's book The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Editionis excellent and plan to invest in it for myself for Christmas.
10 internautes sur 12 ont trouvé ce commentaire utile 
HASH(0x8ee8a1a4) étoiles sur 5 This book may have started my career 16 juillet 2011
Par Corshi - Publié sur Amazon.com
Format: Relié Achat vérifié
I can't recommend this book enough! About a year ago, I didn't know the first thing about yeast breads. I started with Artisan Breads in Five Minutes a Day, and from there became obsessed with breads and pastries. Feeling completely disappointed in traditional cookbooks (Betty Crocker, Better Homes and Gardens, Joy of Cooking, etc), I looked for a book that had it all. A book that had traditional and professional BAKERY recipes, not grandma or home-shortcut recipes.

This book has it all. For example, to make the perfect blueberry muffin: cream butter and sugar for 5-10 minutes on high with a mixer (yes, that long; Betty Crocker doesn't tell you that), use vegetable oil in addition to this, buttermilk, flour, eggs, etc and various flavorings, and there you are: a bakery muffin. Not a just-okay home-made muffin, but bakery muffin. Don't know how to cream butter and sugar? Flip back a few pages for a whole instruction on the principles of the creaming-mixing method and how to do it. Again, you won't find anything like that in a Joy of Cooking book (besides perhaps a simple "cream the butter and sugar" in the instructions). The creaming mixing method, the blending method, the two-stage mixing method, angel food mixing method, cold and warm foaming methods, separated foam mixing method, combination mixing method, chiffon mixing methods: it's all here. Croissants, pies, breads, simple sauces that will elevate your strawberry shortcakes to new heights, it's all here. In all it's 1,000 or so pages where no space was wasted.

I've studied this book on my own at home for the past year. I've made everything I can. Of course, it's not perfect for the home baker. Recipes must be scaled down in cases, which may result in a failure of the recipe (pound cake and high-ratio cakes). That's to be expected.

If you want to learn how to bake, and can't afford the education, THIS is it. This book contains what the professional bakers know, and home bakers don't. Of course this book won't be able to supply you with everything you need for your education: take some classes on the hardest techniques you just can't learn on your own, or search for videos on the internet of the techniques. But take the extra effort to really learn the principles and mechanics of baking.

This book has definitely helped place me into my first baker/pastry chef position at a reputable bakery. Perhaps a career I will continue for the rest of my life. There is still much more to learn, but I'll always have this book on hand as my guidance and resource.
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x8f5c5f3c) étoiles sur 5 Baking and Pastry, Mastering the Art of the Craft 15 mars 2011
Par Sharon Thompson - Publié sur Amazon.com
Format: Relié Achat vérifié
This is not your everyday cookbook.. This is for those who want to learn all the whys and wherefores of how receipes evolve.. Basically for students who want to progress in their craft.. I loved it and am still learning something new each day.. Wonderful receipes, tho usually for large batch pies, cakes etc.. I recommend this to people who enjoy learning "more"
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