Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

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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. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. 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 decor techniques.

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About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor''s andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world''s premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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4.8 out of 54.8 out of 5
736 global ratings

Top reviews from the United States

A.S. Reis
2.0 out of 5 starsVerified Purchase
Inconsistent, incomplete and contradictory.
Reviewed in the United States on November 24, 2018
I purchased this book to learn more about pastry baking. While the recipes are ok, if you actually "read" the book in an attempt to learn the why''s and wherefore''s, you will find yourself scratching your head asking, why isn''t the information on techniques complete or why... See more
I purchased this book to learn more about pastry baking. While the recipes are ok, if you actually "read" the book in an attempt to learn the why''s and wherefore''s, you will find yourself scratching your head asking, why isn''t the information on techniques complete or why the contradictions.
Example: Making pastries is an ART! If you don''t have the fundamental skills down pat, your creations will be a disaster. While reading the section on "laminated dough", the book states that mixing is a crucial step. It directs you to use a dough hook and to ensure that the dough isn''t "overmixed", which will have negative effects. However, when you turn to the actual recipe, it directs you to use the paddle on your mixer in order to properly mix the ingredients. The net result between the two is that using the paddle will beat the daylights out of your dough and render it useless. Why the contradiction?
Also, an important factor in any dough is, Temperature, not only of the finished product but the ingredients themselves! However, this is omitted and the results aren''t as they should be. Coupled with incomplete instructions really makes the trial and error exasperating, the net result is you have to search the web to ascertain the information from other sources.
I purchased this as a "Text Book", and hopefully the actual students get the missing/contradictory information provided/clarified during their respective classes.
I have sent countless emails to the publisher and the author on numerous inconsistencies/missing information with no responses to my requests for clarification.
109 people found this helpful
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Dina Marie Jones
3.0 out of 5 starsVerified Purchase
Disappointed for a variety of reasons
Reviewed in the United States on October 10, 2018
Biggest misconception on my part: that the recipes were good. Several are missing key ingredients (Like many have said already - German Chocolate Cake is missing the CHOCOLATE!) - but it is unclear in the description that the recipes are aimed at restaurant scale baking.... See more
Biggest misconception on my part: that the recipes were good. Several are missing key ingredients (Like many have said already - German Chocolate Cake is missing the CHOCOLATE!) - but it is unclear in the description that the recipes are aimed at restaurant scale baking. Unless you feel like doing a LOT of math and experimenting to make sure you have the ratios correct (because we all know that just scaling down the ingredients in a recipe does not ensure success), this is not great for the home baker. I do not need 7 pounds of pastry dough - nor do I have the freezer space to make that much pastry dough and use just what I might need.
35 people found this helpful
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Lightning Hopkins
5.0 out of 5 starsVerified Purchase
Typical high-quality publication assembled by the Culinary Institute of America.
Reviewed in the United States on December 31, 2020
I bought this book for my doctor as she mentioned she wished she could bake, her husband does the cooking. So since I graduated from the CIA I figured I will get her one of their textbooks. I was in the profession for years yet I didnt want to give the book away when I... See more
I bought this book for my doctor as she mentioned she wished she could bake, her husband does the cooking. So since I graduated from the CIA I figured I will get her one of their textbooks. I was in the profession for years yet I didnt want to give the book away when I got because its so informative and covers all the baking subjects so well. The thing about the CIA that differs from a book that is written buy one individual is that the CIA has years and years of input from professionals who have tried and true methods for success. Baking is fun but its a science whether people realize it or not, you cant throw in another handfull of flour or sugar and expect a recipe to work. So its rigid but once you get a handle on basic techniques its easy to follow recipes and then the best part is you can create your own recipe. Its a great book to learn baking with. Have a nice day.
6 people found this helpful
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Norcalbaker59
2.0 out of 5 starsVerified Purchase
It’s missing bakers’s percentages
Reviewed in the United States on April 4, 2021
First two stars is for Amazon shipping-not the book itself. Amazon did not ship with padding, so the 7lb+ book bounced around in the box and arrived damaged. Amazon replaced it and the second book also arrived damaged. After the second time I called... See more
First two stars is for Amazon shipping-not the book itself. Amazon did not ship with padding, so the 7lb+ book bounced around in the box and arrived damaged.

Amazon replaced it and the second book also arrived damaged.

After the second time I called customer service and spoke to a human about the problem. The third book arrived in usable condition.

The second 2 stars is for the book itself. There’s not a lot of instructions in the book. It assumes you know how to bake. And I’m fine with that since I am trained. I bought it for the formulas. But I discovered the bakers’s percentages are not included for a majority of “recipes”. They also base everything in US units, then convert to metric. So the metrics are in weird increments. And too, I don’t know of any pastry chef who bakes in US units. So I don’t know why they would use that system.
5 people found this helpful
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Roger Seeton
3.0 out of 5 starsVerified Purchase
Missing ingredients from recipes... Corrections coming forth ???
Reviewed in the United States on November 18, 2016
Are there corrections coming forth for missing information in recipes? Pg. 346, German Chocholate Brownies, the chocolate and amount is missing from the ingredients list.
32 people found this helpful
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Ms. Kool
5.0 out of 5 starsVerified Purchase
THE CREME de la CREME of cookbooks!!!
Reviewed in the United States on May 18, 2017
My friend and I call our new challenge for life, "The TEXT". We love paging through this text, comparing recipes with other cookbooks, or online sources. We absolutely love this cookbook. Most recipes are made for a commercial kitchen. Keep that in mind. No need to... See more
My friend and I call our new challenge for life, "The TEXT". We love paging through this text, comparing recipes with other cookbooks, or online sources. We absolutely love this cookbook. Most recipes are made for a commercial kitchen. Keep that in mind. No need to buy 4 pounds of butter for one recipe! : ). Slowly but surely we are making our way through this great book. I wish there were more color pictures of what each recipes should look like once completed. That is my only suggestion. Thanks for such a GREAT cookbook. !!!!
12 people found this helpful
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Gabriellawashere
5.0 out of 5 starsVerified Purchase
Great for non-culinary students and culinary students alike
Reviewed in the United States on October 12, 2017
I love this book. I had to get this for culinary school for my baking and pastry certification and i have been using it even after i graduated. Very informative. i would recommend this both for non-culinary students and culinary as it has a lot of great information,... See more
I love this book. I had to get this for culinary school for my baking and pastry certification and i have been using it even after i graduated. Very informative. i would recommend this both for non-culinary students and culinary as it has a lot of great information, traditional recipes, and the basics that every baking professional should know. Not much is different between this edition and the one previously before this one (they have different covers and i own them both). Some of the beginning content is different but for the most part, the recipes are the same
4 people found this helpful
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Colorado Creative
5.0 out of 5 starsVerified Purchase
Excellent go-to book, even for the home baker...
Reviewed in the United States on February 16, 2021
I purchased the book as a gift for a friend of mine who is an avid baker and transitioning into retirement. As a pastry chef, I love referring to curriculum and thought the book would be great for a home baker as well. My friend loves the book so far, the recipes are easy... See more
I purchased the book as a gift for a friend of mine who is an avid baker and transitioning into retirement. As a pastry chef, I love referring to curriculum and thought the book would be great for a home baker as well. My friend loves the book so far, the recipes are easy to interpret even for home bakers and the examples are helpful. I''ll update the review once he has had time to create a recipe and share feedback.
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Top reviews from other countries

Britttsle
4.0 out of 5 starsVerified Purchase
Great book for those who are passionate about baking
Reviewed in the United Kingdom on August 19, 2017
Great book for those who are passionate about baking. It explains a lot of different techniques and has plenty of recipes to keep you occupied for months. Only negative point that I have about this book is that many of the recipes are in rather large quantities which makes...See more
Great book for those who are passionate about baking. It explains a lot of different techniques and has plenty of recipes to keep you occupied for months. Only negative point that I have about this book is that many of the recipes are in rather large quantities which makes it a little less convenient for home bakers who just want to make 1 batch of a certain thing.
4 people found this helpful
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Amy
3.0 out of 5 starsVerified Purchase
Ingredient quantities NOT for a home baker
Reviewed in Canada on March 20, 2020
I bought this book because of the great reviews. The recipes look good, but I gave it 3 stars for two reasons: 1. The book came damaged. Luckily it’s only the table of contents and a few pages after. It’s way too pricey of a book to arrive damaged. 2. The recipes are for...See more
I bought this book because of the great reviews. The recipes look good, but I gave it 3 stars for two reasons: 1. The book came damaged. Luckily it’s only the table of contents and a few pages after. It’s way too pricey of a book to arrive damaged. 2. The recipes are for huge amounts of food (i.e 6 8” cakes!) For a home baker, you will have to divide some of these recipes into thirds and quarters or more. Not really what I was expecting.
6 people found this helpful
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Stan
5.0 out of 5 starsVerified Purchase
Likely the only dessert recipe book you will ever need.
Reviewed in Canada on January 25, 2017
Upon first receiving this beautiful book (it''s more like an encyclopedia for bakers) and meticulously reading through random pages, I have decided that this may be the only book any novice or intermediate baker would need on their shelf to reference baking, pastry and...See more
Upon first receiving this beautiful book (it''s more like an encyclopedia for bakers) and meticulously reading through random pages, I have decided that this may be the only book any novice or intermediate baker would need on their shelf to reference baking, pastry and dessert recipes. There are literally hundreds of recipes and variations with detailed steps that are not overly written - to the point and precise, not to forget that the measurements are provided in both US and metric systems for convenience. I am confident that this will be my new go-to book for any and all desserts I wish to make in the future. Now, I can''t wait to get my hands on the CIA''s complete collection of culinary books.
12 people found this helpful
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L.L.
5.0 out of 5 starsVerified Purchase
This book came in beautiful condition, and my boyfriend and I have enjoyed ...
Reviewed in Canada on June 8, 2017
This book came in beautiful condition, and my boyfriend and I have enjoyed reading it so far. The beginning includes a treasure trove of information for those new to baking, including terminologies, techniques, and tools & utensils you may need. Recipes for both sweet and...See more
This book came in beautiful condition, and my boyfriend and I have enjoyed reading it so far. The beginning includes a treasure trove of information for those new to baking, including terminologies, techniques, and tools & utensils you may need. Recipes for both sweet and savory pastries are included, along with bread, candies, and cakes.The photos are beautiful and display the food well. We haven''t tried any recipes yet, but are looking forward to learning and enjoying recipes from this book for years to come. A great resource for those looking to pursue pastry and wanting a starting point, as well as home cooks who want a more in-depth and technical look at baking.
4 people found this helpful
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Britta
4.0 out of 5 starsVerified Purchase
Beautiful book, poor quality paper and binding
Reviewed in Canada on January 13, 2021
The book covers a broad range of relevant content and is really presenting itself as THE standard handbook for anybody who is seriously interested in pastry. What a shame that the quality of the paper and the binding is so poor. This is the kind of book that should...See more
The book covers a broad range of relevant content and is really presenting itself as THE standard handbook for anybody who is seriously interested in pastry. What a shame that the quality of the paper and the binding is so poor. This is the kind of book that should accompany you for a long time. It is doubtful that it can with such poor material.
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Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale

Baking discount and Pastry: Mastering the Art and online sale Craft outlet online sale