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Baking and Pastry: Mastering the Art and Craft
The Culinary Institute of America®,
Hyde Park, New York
ISBN: 978-0-471-44382-7
©2004
880 pages
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Hallmark Features
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- Authoritative Author: The Culinary Institute of America, hailed by Time magazine as "the nation's most influential training school for professional cooks," launched one of the country's first baking and pastry degree programs under the direction of master bakers.
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Includes detailed review of important techniques for creating wonderful breads and desserts, with 350 recipes.
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Special Sections for the more experienced bakers to learn about chocolate, confections, and wedding cakes with the CIA's approach to plating and decorating desserts.
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Nearly 400 four-color photographs and illustrations introduce the ingredients used to bake bread desserts, guide the reader step-by-step through the important techniques, and selectively feature the finished product.
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