Baking and Pastry: Mastering the Art and Craft

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"The nation's most influential training school for professional cooks."—Time The most up-to-date kitchen reference available on hot and cold buffet—from the experts at The Culinary Institute of America This complete book on garde manger covers the art and technique of preparing a full range of hot and cold dishes—from hors d'oeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p€tés, condiments, and more. There are 500 recipes that inspire readers to build skills and experiment with new dishes, while 75 all-new color photographs by award-winning photographer Ben Fink make it easy to visualize key techniques. With an attractive new design, this edition also features fresh material on appetizers, hors d'oeuvres, and buffet management, all with a focus on international options. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Also available from the Culinary Institute of America Baking and Pastry: Mastering the Art and Craft


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Baking and Pastry: Mastering the Art and Craft

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This Is Not Your Basic Baking Book

Baking and Pastry—Mastering the Art and Craft by the Culinary Institute of America is a must-have for the cooking professional, the truly serious home cook, or even the novice in the kitchen who wants to sharpen his baking knowledge.   Unlike many baking and pastry books that merely provide recipes, a few helpful tips, and pictures of final products, this book takes a different approach—it provides you with a convenient at-home education!

Baking and Pastry is a textbook written by and for the Culinary Institute of America and its students.  Therefore, it is written to guide the novice and professional alike through various subjects that build upon each other.  For instance, in the initial chapters of the book, you will read about various flours and their differing baking properties.  Then, when you arrive at the "Quick Bread and Cakes" chapter, you will already know why the angel food cake recipe calls for cake flour instead of all purpose flour.

Despite its textbook format, however, Baking and Pastry still reads like a user friendly cookbook.  If you are already comfortable in the kitchen, or want to be adventurous, then go ahead and jump to your recipe of choice.  You will not get lost.  

In fact, since this is an instructional textbook for the growing culinarian, the CIA writers were careful to make their recipes fairly simple to read and follow.  For instance, a majority of the recipes in Baking and Pastry are limited to a manageable number of steps—usually between four and eight steps only.  At times, you may even come across the occasional two-step recipe.  In the Lemon Frozen Yogurt recipe, for example, you simply combine the ingredients in step one (yogurt, lemon juice, sugar, and syrup), and in step two, you place the mixture into an ice cream maker.  Easy!  

Further, the CIA also provides useful photos of cooking steps and techniques to guide you along the way.  Are you unfamiliar with exactly how to place your mixture in an ice bath?  Are you a little confused about how to place plastic wrap directly onto a cooling custard?  Or, do you not quite understand what "run a knife around the mold" means?  Never fear.  You will find photos of these techniques within the book.

Baking and Pastry's useful combination of clear recipes, instructional photographs, and optional introductory reading, will provide you with most all the tools necessary to create consistently rich and delicious dishes.  The only thing missing is your own good planning.  

Good planning is needed to ensure that the kitchen is stocked with all the needed ingredients, equipment, pans, or baking dishes prior to starting.  And, for the absolute best results, a quality kitchen scale is highly recommended.  In addition, please note that a number of these recipes may require overnight chilling or resting periods.  But as long as your kitchen is well stocked, and you plan for any resting periods, you will do just fine.

Again, Baking and Pastry is different from most cookbooks in that its goal is to educate you—and not just merely provide directions on how to make a particular dish.  Therefore, you will find the book filled with all the tools and information necessary to be successful.  Remember, many of these recipes are comparable to those used in professional kitchens across the nation.  So, when you successfully make an angel food cake, a rich ice cream, or even your first soufflé, take pride in knowing that you just created something that real diners pay for in working restaurants.  

The results of all your efforts will be an increase in confidence in your baking and pastry abilities—not to mention a broad variety of delicious dishes for you to enjoy!  You will then be well on your way to mastering the art and craft of Baking and Pastry.  

Recipe from the book: Angel Food Cake


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