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Baking and Pastry: Mastering the Art and Craft | 
 enlarge | Author: The Culinary Institute Of America
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $39.93
You Save: $30.07 (43%)
New (32) Used (22) from $39.05
Rating:  16 reviews
Sales Rank: 5932
Media: Hardcover
Pages: 880
Number Of Items: 1
Shipping Weight (lbs): 5.8
Dimensions (in): 11 x 8.9 x 1.6
ISBN: 0471443824
Dewey Decimal Number: 641.815
EAN: 9780471443827
ASIN: 0471443824
Publication Date: April 1, 2004
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW
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Product Description
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.
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| Customer Reviews: Read 10 more reviews...
 Quick shipping! October 5, 2008
Bethany Burrow (Greenville, SC)
I was very satisfied with the speed of shipping with this product. Everything has been working out great!
baking and pastrycul September 30, 2008
Deirdre K. Hughes (altamont, NY)
The book I ordered was brand new, and even cheapier than the used books at my college. I am a Culinary Arts Student. The books came within a few days. What a great find!!!!!!!!!!!!
My Reference in Baking September 21, 2008
Andrea Zarattini (San Diego, CA)
I am using this book as a reference in the culinary program at Grossmont College. Good book, with lots of tips for the professional baker as well as student baker.
Mirlande Dumeus September 2, 2008
Mirlande Dumeus (boston, MA USA)
It's a great book, I recommend this book to anyone who wants to make fine pastries, cakes, chocolates etc.
A pastry chefs opinion March 17, 2008
T. Novak (Sterling Heights, MI United States)
0 out of 2 found this review helpful
I gave this book to my daughter when she was promoted to pastry chef at a Boca Raton private club. She said it was very helpful and had a lot of ideas she used on the job.
Then she quit that job to sell resturant equipment. It pays better.
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