Baking and Pastry: Mastering the Art and Craft (Anglais) Relié – 3 avril 2015
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Descriptions du produit
Présentation de l'éditeur
Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up–to–date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special–occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.
- Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards
- Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
- Includes more than 900 recipes and 645 color photographs and illustrations
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Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
This is the textbook issued to my students and I tried teaching out of it once but now we toss it aside. There are a few good recipes; the panna cotta, for example. My students also have great success with the chocolate soufflé. However, there are three major flaws with the pastry cream, which is inexcusable as pastry cream is one of the most basic pastry recipes. It's so bad that it should be considered a crime against pastry. Also, don't even bother with the apple pie.
Instead, I mostly teach from Advanced Bread and Pastry (also available on Amazon).
And for those of you who assume this must be a good book because it's used at the best culinary school in the US... the pastry instructors at the CIA don't even use this book. A student I mentored went to the CIA in Hyde Park and his instructor hated it, too.