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