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Backen und Gebäck: Kunst und Handwerk beherrschen vom Culinary Institute of America

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US $26,90
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Standort: Lafayette, Oregon, USA
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eBay-Artikelnr.:176222575982
Zuletzt aktualisiert am 12. Feb. 2024 07:47:11 MEZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
Features
Illustrated
Original Language
English
Country/Region of Manufacture
United States
ISBN
9780471443827

Über dieses Produkt

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471443824
ISBN-13
9780471443827
eBay Product ID (ePID)
2297198

Product Key Features

Book Title
Baking and Pastry : Mastering the Art and Craft
Number of Pages
880 Pages
Language
English
Publication Year
2004
Topic
Courses & Dishes / Desserts, Courses & Dishes / Pastry, Methods / Baking
Illustrator
Yes
Genre
Cooking
Author
Culinary Institute of America (Cia) Staff
Format
Hardcover

Dimensions

Item Height
1.7 in
Item Weight
92.9 Oz
Item Length
11.1 in
Item Width
8.8 in

Additional Product Features

Intended Audience
Trade
LCCN
2002-070202
Dewey Edition
22
Reviews
Baking is certainly a "hot" profession right now: baking programs have waiting lists and pastry chefs at the best-known restaurants are gaining celebrity status. Based in Hyde Park, NY, the Culinary Institute of America (CIA) has developed this outstanding, comprehensive reference for students and professionals. Hundreds of pages are devoted to restaurant kitchen management chemical analysis of ingredients, safe handling and storage of products in a professional setting, and professional-scale equipment. There are tables for standard formulas, volume-to-weight conversion, calculating edible portions, and the like. The volume also contains 350 recipes, many of them classic breads and desserts, presented in a professional format that will be unfamiliar to most home cooks. Of similar excellence, Baking Illustrated, from the editors of Cook Illustrated magazine, is a much more user-friendly book for home bakers. Recommended for large collections or academic libraries that support programs in the culinary arts. - Mary Schlueter; Missouri River Regional Lib., Jefferson City, MO ( Library Journal , May 1, 2004) Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on "dressing for safety" and "managing human resources" make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old-Fashioned Pound Cake recipe produces six two-pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In the more complex recipes, frequent cross references on the ingredient list make it difficult to follow the process as a whole. With these caveats in mind, advanced home cooks will appreciate having this around as a master guidebook that defines the standard methods and fills in the gaps left by others. Libraries will find it useful behind the reference desk to handle tough questions, and bookstores might try marketing the book to local restaurateurs. (Mar.) ( Publishers Weekly , March 29, 2004)
Dewey Decimal
641.8/15
Table Of Content
Preface.Chapter 1: The Professional Baker and Pastry Chef.Chapter 2: Ingredient Identification.Chapter 3: Equipment Identification.Chapter 4: Baking Science and Food Safety.Chapter 5: Baking Formulas and Bakers? Percentages.Chapter 6: Yeast Doughs.Chapter 7: Yeast-Raised Breads and Rolls.Chapter 8: Pastry Doughs and Batters.Chapter 9: Quick Breads and Cakes.Chapter 10: Cookies.Chapter 11: Custards, Creams, Mousses, and Souffl's.Chapter 12: Icings, Glazes, and Sauces.Chapter 13: Frozen Desserts.Chapter 14: Pies, Tarts, and Fruit Desserts.Chapter 15: Filled and Assembled Cakes and Tortes.Chapter 16: Individual Pastries.Chapter 17: Plated Desserts.Chapter 18: Chocolates and Confections.Chapter 19: D'cor.Chapter 20: Wedding and Specialty Cakes.Appendix A: Elemental Recipes.Appendix B: Conversions, Equivalents, and Calculations.Appendix C: Readings and Resources.Appendix D: Templates.Glossary.Recipe Index.Subject Index.
Synopsis
"[THE CULINARY INSTITUTE OF AMERICA] is the best culinary school in the world." -PAUL BOCUSE "A MUST-HAVE BOOK for everyone2s culinary library. Congratulations and thank you to The Culinary Institute of America for creating the ultimate baking and pastry reference." -EMILY LUCHETTI Executive Pastry Chef, Farallon Restaurant "PASTRY CHEFS FINALLY HAVE the complete resource they need to achieve excellence in pastry and baking. I am inspired by this artistic work and believe every pastry chef and enthusiast will be as well." -EWALD NOTTER Notter School of Pastry Arts "EVERY PASTRY CHEF HAS A REFERENCE BOOK he would save first in a fire. This is mine. All the fundamentals are here, but it is not a generic reprint of the past. There is a chef2s secret twist in every recipe." -BILL YOSSES Pastry Chef, Citarella Restaurant "The serious baker and confectioner will find an almost inexhaustible source of recipes. Well-thought-out explanations make it possible not only to achieve great results, but to learn in the process as well." -ROBERT STEINBERG, 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.
LC Classification Number
TX763.B3234 2004

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