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Baking & Pastry: Mastering the Art and Craft

by Culinary Institute of America

from the publisher

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.

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Original Publisher
John Wiley & Sons
Date of publication

Recommended by

Stella Parks

Pastry chef

The definitive textbook from my alma mater.

Kirsten Tibballs

Pastry chef and chocolatier

Thomas Leatherbarrow

Founder and Executive Pastry Chef of Pastry Development

Lisa Yockelson

Baking author