Mastering the Art and Craft: Baking & Pastry Second Edition - The Culinary Institute of America

Hardback.  Near new condition.  2009

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffles, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections.

Featuring 461 color photographs and illustrations - more than 60 percent of which are all new, this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petits fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts.