Baking and Pastry eBook ¼ Hardcover ☆ The Culinary Institute of America (Cia)

text Baking and Pastry

Baking and Pastry eBook ¼ Hardcover ☆ The Culinary Institute of America (Cia) ☆ ❮PDF / Epub❯ ✅ Baking and Pastry: Mastering the Art and Craft Author The Culinary Institute of America (Cia) – The leading learning tool for all levels of baking and pasTed desserts special occasion cakes wedding cakes décor techniues 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 Includesthan 900 recipes and 645 color photographs and illustrations 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 color pictures of what each recipes should look like once completed That is my only suggestion Thanks for such a GREAT cookbook

ePub ✓ Mastering the Art and Craft · The Culinary Institute of America (Cia)

Ll 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 techniues for everything from yeast breads pastry doughs uick 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 pla 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

The Culinary Institute of America (Cia) · Baking and Pastry: Mastering the Art and Craft book

Baking and Pastry Mastering the Art and CraftThe leading learning tool for all levels of baking and pastry ability newly illustrated and updated 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 withthan 300 new recipes photographs and illustrations and completely revised and up to date information on creating spectacular breads and desserts Covering the fu I purchased this book to learn 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 techniues complete or why the contradictionsExample 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 sourcesI purchased this as a Text Book and hopefully the actual students get the missingcontradictory information providedclarified during their respective classesI have sent countless emails to the publisher and the author on numerous inconsistenciesmissing information with no responses to my reuests for clarification