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Baking and Pastry: Mastering the Art and Craft

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Featured Recipes from Baking and Pastry: Mastering the Art and Craft Download the recipe for Grissini Download the recipe for Hydrangea Cake Download the recipe for Madelines

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About the Author

Founded in 1946, The Culinary Institute of America 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.

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Product details

Hardcover: 1136 pages

Publisher: Wiley; 3 edition (February 25, 2015)

Language: English

ISBN-10: 9780470928653

ISBN-13: 978-0470928653

ASIN: 0470928654

Product Dimensions:

8.8 x 2.2 x 10.9 inches

Shipping Weight: 7.2 pounds (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

172 customer reviews

Amazon Best Sellers Rank:

#35,027 in Books (See Top 100 in Books)

As an ACF certified chef who teaches pastry in culinary school, AVOID THIS BOOK. Some of the techniques are solid but there are enough serious problems with recipes that you don't want this one.This is the textbook issued to my students and I tried teaching out of it once but now we toss it aside. There are a few good recipes; the panna cotta, for example. My students also have great success with the chocolate soufflé. However, there are three major flaws with the pastry cream, which is inexcusable as pastry cream is one of the most basic pastry recipes. It's so bad that it should be considered a crime against pastry. Also, don't even bother with the apple pie.Instead, I mostly teach from Advanced Bread and Pastry (also available on Amazon).And for those of you who assume this must be a good book because it's used at the best culinary school in the US... the pastry instructors at the CIA don't even use this book. A student I mentored went to the CIA in Hyde Park and his instructor hated it, too.

I purchased this book to learn more about pastry baking. While the recipes are ok, if you actually "read" the book in an attempt to learn the why's and wherefore's, you will find yourself scratching your head asking, why isn't the information on techniques complete or why the contradictions.Example: Making pastries is an ART! If you don't have the fundamental skills down pat, your creations will be a disaster. While reading the section on "laminated dough", the book states that mixing is a crucial step. It directs you to use a dough hook and to ensure that the dough isn't "overmixed", which will have negative effects. However, when you turn to the actual recipe, it directs you to use the paddle on your mixer in order to properly mix the ingredients. The net result between the two is that using the paddle will beat the daylights out of your dough and render it useless. Why the contradiction?Also, an important factor in any dough is, Temperature, not only of the finished product but the ingredients themselves! However, this is omitted and the results aren't as they should be. Coupled with incomplete instructions really makes the trial and error exasperating, the net result is you have to search the web to ascertain the information from other sources.I purchased this as a "Text Book", and hopefully the actual students get the missing/contradictory information provided/clarified during their respective classes.I have sent countless emails to the publisher and the author on numerous inconsistencies/missing information with no responses to my requests for clarification.

My friend and I call our new challenge for life, "The TEXT". We love paging through this text, comparing recipes with other cookbooks, or online sources. We absolutely love this cookbook. Most recipes are made for a commercial kitchen. Keep that in mind. No need to buy 4 pounds of butter for one recipe! : ). Slowly but surely we are making our way through this great book. I wish there were more color pictures of what each recipes should look like once completed. That is my only suggestion. Thanks for such a GREAT cookbook. !!!!

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.

Biggest misconception on my part: that the recipes were good. Several are missing key ingredients (Like many have said already - German Chocolate Cake is missing the CHOCOLATE!) - but it is unclear in the description that the recipes are aimed at restaurant scale baking. Unless you feel like doing a LOT of math and experimenting to make sure you have the ratios correct (because we all know that just scaling down the ingredients in a recipe does not ensure success), this is not great for the home baker. I do not need 7 pounds of pastry dough - nor do I have the freezer space to make that much pastry dough and use just what I might need.

I love this book. I had to get this for culinary school for my baking and pastry certification and i have been using it even after i graduated. Very informative. i would recommend this both for non-culinary students and culinary as it has a lot of great information, traditional recipes, and the basics that every baking professional should know. Not much is different between this edition and the one previously before this one (they have different covers and i own them both). Some of the beginning content is different but for the most part, the recipes are the same

Another book we had for culinary school, I found this book to be helpful, but not as informative and thorough as Gisslen's Professional Baking. This book does get points for nice photos and tons of formulas and recipes, but it's more of that than theory. Each chapter will have a few pages on background and fundamentals of the particular topic, but the bulk of it is formulas and recipes. I certainly recommend this book for that purpose, but if you're looking more for a textbook to aide in your education or just to expand your knowledge and skills, I would go with Gisslen's.

It's a great book, but there are definitely some incomplete recipes. I wanted to make the german chocolate brownies but the main ingredient is missing- CHOCOLATE!!! Now I have to figure out how much I need so I can make the recipe properly.

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