Trade in Yours
For a £4.29 Gift Card
Trade in
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Colour:
Image not available

 
Tell the Publisher!
Iíd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The Baking and Pastry: Mastering the Art and Craft [Hardcover]

The Culinary Institute of America


Available from these sellers.


Trade In this Item for up to £4.29
Trade in The Baking and Pastry: Mastering the Art and Craft for an Amazon Gift Card of up to £4.29, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more
There is a newer edition of this item:
Baking and Pastry: Mastering the Art and Craft Baking and Pastry: Mastering the Art and Craft
£50.99
Available for pre-order

Book Description

2 April 2004
This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA′s approach to plating and decorating desserts. Hundreds of full–color photographs introduce the baking ingredients, offer step–by–step guidance through important techniques, and feature finished products.

Customers Who Viewed This Item Also Viewed


Product details


Product Description

Review

Baking is certainly a "hot" profession right now: baking programs have waiting lists and pastry chefs at the best–known restaurants are gaining celebrity status. Based in Hyde Park, NY, the Culinary Institute of America (CIA) has developed this outstanding, comprehensive reference for students and professionals. Hundreds of pages are devoted to restaurant kitchen management chemical analysis of ingredients, safe handling and storage of products in a professional setting, and professional–scale equipment. There are tables for standard formulas, volume–to–weight conversion, calculating edible portions, and the like. The volume also contains 350 recipes, many of them classic breads and desserts, presented in a professional format that will be unfamiliar to most home cooks. Of similar excellence, Baking Illustrated, from the editors of Cook Illustrated magazine, is a much more user–friendly book for home bakers. Recommended for large collections or academic libraries that support programs in the culinary arts. —Mary Schlueter; Missouri River Regional Lib., Jefferson City, MO (Library Journal , May 1, 2004)

Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on “dressing for safety” and “managing human resources” make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old–Fashioned Pound Cake recipe produces six two–pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In the more complex recipes, frequent cross references on the ingredient list make it difficult to follow the process as a whole. With these caveats in mind, advanced home cooks will appreciate having this around as a master guidebook that defines the standard methods and fills in the gaps left by others. Libraries will find it useful behind the reference desk to handle tough questions, and bookstores might try marketing the book to local restaurateurs. (Mar.) (Publishers Weekly, March 29, 2004)

From the Back Cover

"[THE CULINARY INSTITUTE OF AMERICA] is the best culinary school in the world."
—PAUL BOCUSE

"A MUST–HAVE BOOK for everyone′s culinary library. Congratulations and thank you to The Culinary Institute of America for creating the ultimate baking and pastry reference."
—EMILY LUCHETTI
Executive Pastry Chef, Farallon Restaurant

"PASTRY CHEFS FINALLY HAVE the complete resource they need to achieve excellence in pastry and baking. I am inspired by this artistic work and believe every pastry chef and enthusiast will be as well."
—EWALD NOTTER
Notter School of Pastry Arts

"EVERY PASTRY CHEF HAS A REFERENCE BOOK he would save first in a fire. This is mine. All the fundamentals are here, but it is not a generic reprint of the past. There is a chef′s secret twist in every recipe."
—BILL YOSSES
Pastry Chef, Citarella Restaurant

"The serious baker and confectioner will find an almost inexhaustible source of recipes. Well–thought–out explanations make it possible not only to achieve great results, but to learn in the process as well."
—ROBERT STEINBERG


Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

There are no customer reviews yet on Amazon.co.uk.
5 star
4 star
3 star
2 star
1 star
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  23 reviews
168 of 177 people found the following review helpful
5.0 out of 5 stars Authoritative Answers to Most Baking Questions 30 April 2004
By B. Marold - Published on Amazon.com
Format:Hardcover|Verified Purchase
Like almost all other Culinary Institute of America books, this volume, `Baking and Pastry Mastering the Art and Craft' is primarily written as a textbook for culinary professionals. Even as a textbook, I would not recommend this book to non-professionals as a means of learning how to bake. For baking hobbyists who simply want to learn more in a systematic fashion about baking, I would strongly recommend that they get a copy of Sherry Yard's new book `The Secrets of Baking' and read it from cover to cover.
This does not mean this is a poor book. Only that it is pretty seriously oriented to teaching professional pastry chefs. And, there are ways in which professional chefs do things, which are not and should not be done by the home baker who prepares baked goods for their family and friends. The most obvious symptom of this fact is that most recipes are scaled to make many more pieces than a home baker is likely to want, unless they are baking for a church bake sale.
This also does not mean that the book has no value for the home baker. If you are a serious baker for your own consumption, this book is an excellent reference for just about any pastry preparation of which you can think. Not only will it have authoritative recipes for staple preparations such as batters, Panna cotta, sabayon, crème broulee, caramel, buttercream, chantilly cream, lemon curd, glazes, royal icing, pate brisee, pate a Choux and dozens of other standard recipes, it will have recipes for some preparations for which you may have a difficult time finding any place else. My favorite discovery is a recipe for strudel. I have made strudel with frozen philo dough, but I am not very happy with the result. But, I really like good strudel, so now all I have to do is find a counter large enough to prepare it.
Another serious asset in this book for the home baker is its explanation of why baking processes work the way they do. The explanations are very practical, generally easier to understand than the explanations you may find in a book by Harold McGee. The only puzzle I found in the book's background information is the fact that they said that whole wheat flour has a higher protein content than general purpose flour, yet GP flour must be added to whole wheat to provide enough gluten to produce a good rise from yeast. I suspect the answer is that much of the protein in whole-wheat flour is of a type that simply does not form glutinous strands. But, that has nothing to do with your baking techniques.
As a serious textbook, I would strongly recommend that anyone who is seriously considering a career as a pastry chef read this book from cover to cover, skipping particular recipe details on this first pass. This read will certainly show that professional baking requires a lot of practice and a lot of knowledge and a lot of work.
Getting back to the home baker, I would generally refer to this book whenever I simply could not find a recipe in any other source or a recipe is not working out for me, or I remember preparing something from an issue of Gourmet from three years ago and I forgot the recipe. These are all situations where I would run to this book before consulting anything else. I would also consult this book for tips if I am creating a new recipe and I wish to use a standard streusel topping in the recipe. Once I was more experienced with artisinal breads after going to school with either Peter Reinhart or Nancy Silverton, I would be more than happy to consult this book for the recipe for one of the very many types of breads in the book. It seems to pretty much cover everything from brioche to pretzels.
This book does not have everything, but then, no book on baking has everything. It has no recipes for a Hungarian nut cake or funnel cake or snickerdoodle cookies or Russian Easter bread. But it certainly seems to have just about everything else. It is an especially good resource for pastry plating. If you are a serious entertainer as well as a serious baker, there will be things for you in this book which you may not find elsewhere, even in Martha Stewart's better books.
One thing I would not do is take a recipe from this book to replace a recipe with which I am already happy. The carrot cake recipe in this book is pretty unexciting, as it contains neither pineapple nor `cookie spices' to jazz it up. The buttermilk biscuit recipe is pretty routine too, using both butter and shortening. I made this kind of biscuit for several years, until I tried an all butter recipe (plus White Lily flour) which gives me a much flakier result.
Recommended for the serious baker. Highly recommended for the budding professional. Recipes tend to be a bit more complicated than some, but no more complicated than the best you will see from Sherry Yard or Nancy Silverton.
99 of 103 people found the following review helpful
4.0 out of 5 stars experienced must apply 22 Feb 2005
By Rochellegirl65 - Published on Amazon.com
Format:Hardcover
This texbook is absolutely what I wanted. Do not purchase this book if you are faint of heart. It is a professional text that will challenge you. The recipes are not typical as one would find in a typical cookbook. The recipes are made for volume and the instructions are not continuous. You may be referred to other pages for information on folding, bulk fermenting, soakers/poolishes, and preparations before you finish with your end product. The multigrain bread took two days with a great deal of coordination. Don't do it with your kids distracting you. For those who have experience or who are determined to learn professional baking techniques this is great. I enjoy this book and want to work on as many recipes as possible. If I didn't have 20 years of personal culinary experience, I would find this book intimidating. It was well worth another swipe on my credit card. Have fun folks.
34 of 39 people found the following review helpful
4.0 out of 5 stars Fantastic recipes, science is lacking... 24 Aug 2007
By R. Wright - Published on Amazon.com
Format:Hardcover
Fo better scientific understanding, see "Understanding Baking" by Joseph Amendola.

Current CIA baking instructors are in the process of replacing this book as it's not the best teaching instrument because the science is ignored and factually incorrect at places. All of this from a current student.
6 of 6 people found the following review helpful
5.0 out of 5 stars Finally an explanation of why... 5 Jan 2009
By Jann Cure - Published on Amazon.com
Format:Hardcover|Verified Purchase
Finally an answer as to WHY ice cream/bread/pastry/etc. succeed or fail - on a scientific level. I agree with others, that if you are looking for a cookbook, this is NOT the one for you. But as an engineer/scientist, it speaks right to my heart, in a language that I understand. I have been through stacks of cookbooks looking for the SCIENCE/CHEMISTRY/PHYSICS of cooking with explanations-sometimes on a molecular level-that I can relate to! The idea of enzyme reactions, sugar concentration balance, proportions along side "recipes" is something not found in you typical, run of the mill cook book, but it is just what I have been searching for!!!
8 of 9 people found the following review helpful
5.0 out of 5 stars A must for a Savory Kitchen 26 Mar 2007
By Robert Menendez - Published on Amazon.com
Format:Hardcover
This book is a must for a savory kitchen. My staff uses the recipes out of this book constantly. A nessasary part of a professional kitchen mise en place. I had to buy a second copy because the first one is worn out.
Were these reviews helpful?   Let us know

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 

Search Customer Discussions
Search all Amazon discussions
   


Look for similar items by category


Feedback