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Baking and Pastry: Mastering the Art and Craft Hardcover – May 4, 2009

4.3 out of 5 stars 66 customer reviews

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Editorial Reviews

Amazon.com Review

"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." — En-Ming Hsu

"It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." —Gunther Heiland

"WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." — Biagio Settepani

"The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." — Norman Love

"From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." — Gilles Renusson

Exclusive Recipe Excerpts from Baking & Pastry


Croissants

Sunflower Seed Rolls

From the Back Cover

"The Culinary Institute of America holds nothing back in its mission to provide students, professionals, and enthusiasts with everything they need to know about the baking and pastry industry. This updated edition is an indispensable guide." — En-Ming Hsu

"It is not often that a pastry text elicits the exclamation: 'What a fantastic book!' With hundreds of recipes and plenty of photographs, this book is well suited to a variety of eager readers, from first-time students just beginning their journey, to those embarking on a second profession, to the home baker." —Gunther Heiland

"WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." — Biagio Settepani

"The Culinary Institute of America has outdone itself with this book. This is the first true, completely illustrated text appropriate for all levels of ability to be published in many years. Its 625 easy-to-follow recipes cover everything from simple breads to wedding cakes and range in difficulty from basic to advanced. Congratulations." — Norman Love

"From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." — Gilles Renusson

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Product Details

  • Hardcover: 944 pages
  • Publisher: Wiley; 2 edition (May 4, 2009)
  • Language: English
  • ISBN-10: 047005591X
  • ISBN-13: 978-0470055915
  • Product Dimensions: 8.5 x 1.8 x 10.9 inches
  • Shipping Weight: 6.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (66 customer reviews)
  • Amazon Best Sellers Rank: #166,851 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I am curious how deep some of the individuals with the rave reviews have actually delved into this book?! Yes, it is 'beautiful' and exhaustive in its recipes and techniques, and in many ways it is an indispensible tool for any pastry student. However, this book is full of errors. The typos, indicating a lack of adequate proofreading, I would not expect in a book of this professional and teaching level, but the greatest transgression is the errors in the recipes themselves - incorrect baking times and temperatures, incorrect quantities - I am only four weeks into a pastry course and we have found numerous errors with recipes that require adjusting. I was truly excited to try most of the amazing recipes, but now am concerned I will be wasting time and money except on recipes we have "pre-tested" in the course I am taking. I must say, overall I am disappointed that the book is not living up to my expectations. Do not judge this book by its cover...sadly, the cover is better than the contents.
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Format: Hardcover Verified Purchase
Found four errors, three mathematical in the recipes. I contacted the publisher and was to hear back but I never did; for example the croissant dough recipe, the flour amount is listed in grams but obviously should have been kg.
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Format: Hardcover
Used this book for my C.A. Baking and Pastry class. There seemed to be more recipes with errors (or perhaps just bad recipes overall) than good, usable recipes. A few of the recipes were quite good, but I hesitate to risk wasting my money on recipes from the book that were not tested in class (unless I compare them with another similar recipe first, and who wants to go to that trouble?). I heard Bo Friberg's book The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Editionis excellent and plan to invest in it for myself for Christmas.
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Format: Hardcover Verified Purchase
This book was reccomended to me by one of the greatest pastry chefs in Disney! It covers all the basics, it's great as a guide and have tons of recipes. The only thing you should be aware of is that it the recipes come with industrial measures, this means that the ingredients posted in one recipe may yield 6 cakes, so you have to make the conversions.
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Format: Hardcover
I teach baking & pastry in culinary school and this is the book in our curriculum. Some of the formulas are wonderful (the chocolate soufflé is one of the best I've used in class; most students execute it very well) but some are horrific (the pastry cream and apple pie are two of the worst professional formulas I've ever seen). Most of the information is good but it's pretty basic for a textbook. However, I'm incredibly disappointed that a professional baking and pastry textbook written by the top culinary school in the country doesn't use baker's percentage in its formulas. I gave it two stars because overall, it's bad enough that I stopped using it in class in favor of this book, which is fantastic: http://smile.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X/ref=sr_1_1?ie=UTF8&qid=1411436549&sr=8-1&keywords=advanced+bread+and+pastry

Also, it should be noted that I mentored a high school student who dreamed of becoming a chef. He was at the CIA in Hyde Park when I taught my first pastry class in culinary school. I texted him and told him I couldn't wait until he took pastry because we use the CIA book and it's terrible so I'm curious to hear what his instructors say about it. He replied, "LOL, most of our instructors don't use our books, anyway!"
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Format: Hardcover Verified Purchase
This is not your everyday cookbook.. This is for those who want to learn all the whys and wherefores of how receipes evolve.. Basically for students who want to progress in their craft.. I loved it and am still learning something new each day.. Wonderful receipes, tho usually for large batch pies, cakes etc.. I recommend this to people who enjoy learning "more"
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Format: Hardcover Verified Purchase
This was like obtaining the holy grail. I had been looking to get my hands on this book and finally had found it at a really great price. It was a couple of editions older than the year that I bought it but frankly, standard techniques do not change and I want to learn the best pastry techniques from one of the top schools in the world.
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Format: Hardcover Verified Purchase
great book with alot of recipes and techniques. Need to understand how to convert measurements as the recipes are weight measurements and are scaled for mass producing. IN other words a single recipe yields 6 cakes not 1 and asks for oz of eggs and pounds of sugar rather than 2 eggs and a cup of sugar. A bit confusing and a little annoying for the homebaker to have to go through and figure out the proper recipe usage in order to attempt one. Otherwise the book is invaluable for anyone who wants professional results in their baking.
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