{"product_id":"baking-and-pastry-mastering-the-art-and-craft-3e-study-guide-isbn-9781118712825","title":"Baking and Pastry: Mastering the Art and Craft, 3e Study Guide","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eThis is the Student Study Guide to accompany \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003eBaking and Pastry: Mastering the Art and Craft, 3rd Edition. \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePraised by top pastry chefs and bakers as \"an indispensable guide\" and \"the ultimate baking and pastry reference,\" the latest edition of \u003cb\u003e\u003ci\u003eBaking and Pastry\u003c\/i\u003e \u003c\/b\u003efrom The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full 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 techniques for everything from yeast breads, pastry doughs, quick 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 plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eNamed \"Best Book: Professional Kitchen\" at the International Association of Culinary Professionals (IACP) Cookbook Awards\u003c\/li\u003e \u003cli\u003eEstablished by its first two editions as a lifelong kitchen reference for professional pastry chefs\u003c\/li\u003e \u003cli\u003eIncludes more than 900 recipes and 645 color photographs and illustrations\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePreface iv\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One: The Professional Baker and Pastry Chef\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 1: Career Opportunities for Baking and Pastry Professionals 1\u003c\/p\u003e \u003cp\u003eChapter 2: Ingredient Identification 7\u003c\/p\u003e \u003cp\u003eChapter 3: Equipment Identification 15\u003c\/p\u003e \u003cp\u003eChapter 4: Advanced Baking Principles 22\u003c\/p\u003e \u003cp\u003eChapter 5: Food and Kitchen Safety 28\u003c\/p\u003e \u003cp\u003eChapter 6: Baking Formulas and Bakers’ Percentages 34\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two: Yeast-raised Breads and Rolls\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 7: Yeast-raised Breads and Rolls 40\u003c\/p\u003e \u003cp\u003eChapter 8: Advanced Yeast Breads and Rolls 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three: Baking Building Blocks\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 9: Pastry Doughs and Batters 53\u003c\/p\u003e \u003cp\u003eChapter 10: Quick Breads and Cakes 59\u003c\/p\u003e \u003cp\u003eChapter 11: Cookies 66\u003c\/p\u003e \u003cp\u003eChapter 12: Custards, Creams, Mousses, and Soufflés 72\u003c\/p\u003e \u003cp\u003eChapter 13: Icings, Glazes, and Sauces 78\u003c\/p\u003e \u003cp\u003eChapter 14: Frozen Desserts 84\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Four: Assembling and Finishing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 15: Pies, Tarts, and Fruit Desserts 90\u003c\/p\u003e \u003cp\u003eChapter 16: Filled and Assembled Cakes and Tortes 96\u003c\/p\u003e \u003cp\u003eChapter 17: Breakfast Pastries 102\u003c\/p\u003e \u003cp\u003eChapter 18: Individual Pastries 104\u003c\/p\u003e \u003cp\u003eChapter 19: Savory Baking 106\u003c\/p\u003e \u003cp\u003eChapter 20: Plated Desserts 112\u003c\/p\u003e \u003cp\u003eChapter 21: Chocolates and Confections 114\u003c\/p\u003e \u003cp\u003eChapter 22: Décor 120\u003c\/p\u003e \u003cp\u003eChapter 23: Wedding and Specialty Cakes 122\u003c\/p\u003e  \u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988786430181,"sku":"NP9781118712825","price":42.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118712825.jpg?v=1761781585","url":"https:\/\/k12savings.com\/products\/baking-and-pastry-mastering-the-art-and-craft-3e-study-guide-isbn-9781118712825","provider":"K12savings","version":"1.0","type":"link"}