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Home Books Accessories Food Magazines Search All ProductsBooksAccessoriesFoodMagazines  Advanced Search View Cart   Checkout     Location:  Home > Books > General AAS > Baking and Pastry: Mastering the Art and Craft    Categories • Books • Accessories • Food • Magazines Related Categories •  General AAS New & Used Textbooks Custom Stores Specialty Stores Books •  General AAS Qualifying Textbooks Custom Stores Specialty Stores Books •  Bread Baking Cooking, Food & Wine Subjects Books •  Desserts Baking Cooking, Food & Wine Subjects Books •  General Baking Cooking, Food & Wine Subjects Books •  General AAS Baking Cooking, Food & Wine Subjects Books •  General Cooking, Food & Wine Subjects Books •  General AAS Cooking, Food & Wine Subjects Books •  Hardcover Binding (binding) Refinements Books •  Printed Books Format (feature_browse-bin) Refinements Books Baking and Pastry: Mastering the Art and Craft  enlarge  Author: The Culinary Institute Of America Publisher: Wiley Category: Book List Price: $70.00 Buy New: $39.80 You Save: $30.20 (43%) New (34) Used (20) from $39.70 Avg. Customer Rating: 16 reviews Sales Rank: 13529 Media: Hardcover Number Of Items: 1 Pages: 880 Shipping Weight (lbs): 5.8 Dimensions (in): 11 x 8.9 x 1.6 ISBN: 0471443824 Dewey Decimal Number: 641.815 EAN: 9780471443827 ASIN: 0471443824 Publication Date: April 1, 2004 Availability: Usually ships in 1-2 business days Condition: BRAND NEW Also Available In:   •  Hardcover - Baking and Pastry: Mastering the Art and Craft Accessories:   •  Baking and Pastry, Student Workbook: Mastering the Art and Craft Similar Items:   •  The Professional Chef   •  The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition   •  Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner   •  The Advanced Professional Pastry Chef   •  On Food and Cooking: The Science and Lore of the Kitchen Editorial Reviews: Product Description This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products. Customer Reviews:   Read 11 more reviews... Quick shipping!   October 5, 2008  0 out of 2 found this review helpful I was very satisfied with the speed of shipping with this product. Everything has been working out great! baking and pastrycul   September 30, 2008 The book I ordered was brand new, and even cheapier than the used books at my college. I am a Culinary Arts Student. The books came within a few days. What a great find!!!!!!!!!!!! My Reference in Baking   September 21, 2008  0 out of 1 found this review helpful I am using this book as a reference in the culinary program at Grossmont College. Good book, with lots of tips for the professional baker as well as student baker. Mirlande Dumeus   September 2, 2008  0 out of 1 found this review helpful It's a great book, I recommend this book to anyone who wants to make fine pastries, cakes, chocolates etc. A pastry chefs opinion   March 17, 2008  0 out of 3 found this review helpful I gave this book to my daughter when she was promoted to pastry chef at a Boca Raton private club. She said it was very helpful and had a lot of ideas she used on the job. Then she quit that job to sell resturant equipment. It pays better.

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