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Baking and Pastry: Mastering the Art and Craft

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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

Details:
DetailValue
AuthorThe Culinary Institute of America
BindingHardcover
Dewey Decimal Number641.815
EAN9780471443827
Editionillustrated edition
ISBN0471443824
LabelWiley
LanguagesEnglish
List Price$70.00
ManufacturerWiley
Number Of Items1
Number Of Pages880
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2004-04-01
PublisherWiley
StudioWiley
TitleBaking and Pastry: Mastering the Art and Craft
Models:
Model Name/TypeMPNEAN/UPC
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