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 in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text 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, souffls, and chocolates. This new edition improves upon the last with the addition of hundreds of new recipes, photographs, and illustrations, and revised and up-to-date information on creating spectacular breads and desserts. 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 dcor techniques. With nearly 900 recipes and 645 photos and illustrations (324 all-new to this edition and 321 pick-up ones) this is among the most comprehensive kitchen references available for professional pastry chefs and baking and pastry students.
Preface xviii Part One The Professional Baker and Pastry Chef 1 Career Opportunities for Baking and Pastry Professionals 2 2 Ingredient Identification 12 3 Equipment Identification 38 4 Advanced Baking Principles 60 5 Food and Kitchen Safety 76 6 Baking Formulas and Bakers Percentages 90 Part Two Yeast-Raised Breads and Rolls 7 Yeast-Raised Breads and Rolls 104 8 Advanced Yeast Breads and Rolls 152 Part Three Baking Building Blocks 9 Pastry Doughs and Batters 220 10 Quick Breads and Cakes 252 11 Cookies 328 12 Custards, Creams, Mousses, and Souffles 392 13 Icings, Glazes, and Sauces 462 14 Frozen Desserts 554 Part Four Assembling and Finishing 15 Pies, Tarts, and Fruit Desserts 616 16 Filled and Assembled Cakes and Tortes 668 17 Breakfast Pastries 730 18 Individual Pastries 762 19 Savory Baking 818 20 Plated Desserts 858 21 Chocolates and Confections 902 22 Decor 976 23 Wedding And Specialty Cakes 1030 Appendix A Elemental Recipes 1064 Appendix B Decor Templates 1082 Appendix C Conversions, Equivalents, And Calculations 1084 Appendix D Readings And Resources 1086 Glossary 1090 Subject Index 1096 Recipe Index 1105
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