Revised edition of the acclaimed learning tool for all levels of baking and pastry ability, with updated modern baking techniques and hundreds of new illustrations Praised by top pastry chefs and bakers as ”an indispensable guide” and ”the ultimate baking and pastry reference,” Baking and Pastry: Mastering the Art and Craft from the Culinary Institute of America covers the full range of the baking and pastry arts and is widely used by students, chefs, and those who want to bake like professionals. This book offers detailed, accessible instructions on techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and plated desserts to cookies, pies, cakes, frozen desserts, custards, and soufflés. With revisions and updates throughout, this edition covers the latest techniques and trends so that students are ready for tomorrow's kitchens and bakeries. including: Emphasis on basic skills with engaging illustrated step-by-step process directions - Guidance modeled on real-world baking and restaurant situations - New recipes reflecting modern techniques and on-trend flavors and plating Established by previous editions as a lifelong kitchen reference for professional pastry chefs, this fully revised Fourth Edition is aligned with Professional Chef , Tenth Edition, also from the Culinary Institute of America, for the benefit of instructors or professionals using both books. Revised edition of the acclaimed learning tool for all levels of baking and pastry ability, with updated modern baking techniques and hundreds of new illustrations Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," Baking and Pastry: Mastering the Art and Craft from the Culinary Institute of America covers the full range of the baking and pastry arts and is widely used by students, chefs, and those who want to bake like professionals. This book offers detailed, accessible instructions on techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and plated desserts to cookies, pies, cakes, frozen desserts, custards, and soufflés. With revisions and updates throughout, this edition covers the latest techniques and trends so that students are ready for tomorrow's kitchens and bakeries. including: Emphasis on basic skills with engaging illustrated step-by-step process directions - Guidance modeled on real-world baking and restaurant situations - New recipes reflecting modern techniques and on-trend flavors and plating Established by previous editions as a lifelong kitchen reference for professional pastry chefs, this fully revised Fourth Edition is aligned with Professional Chef , Tenth Edition, also from the Culinary Institute of America, for the benefit of instructors or professionals using both books. About the CIA : Founded in 1946, the Culinary Institute of America is dedicated to developing leaders in food, beverage, and hospitality. The independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies; and master’s degrees in culinary arts, culinary therapeutics, food business, sustainable food systems, and wine and beverage management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services are a valuable resource to industry professionals, and its worldwide network of nearly 60,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.