2nd edition Mastering the Art and Craft baking & pastry is so comprehensive that it could literally take a person years to really read it. Ingest it. The pages are of the highest quality and years of planning and forethought went into the creative compilation for this cookbook. It is so heavy, that it really must be set down on a table or quite large book holder. Because it is the textbook used in the pastry curriculum at The Culinary Institute of America, it begins part one by addressing the professional baker and pastry chef. One does not need to be attending The CIA to study to become a pastry cook, in order to appreciate its table of contents or the hundreds of recipes, techniques and beautiful photographs.
Because I myself am a Pastry Arts Graduate of a major French Culinary School, I easily understand the processes and styles and methodology of the illustrations. What they have managed to do is to place just the right amount of interest to hook their readers into going through the motions of preparing top notch recipes, plating desserts with style and emphasizing the finest qualities needed in order to produce a tasty dessert.
For anyone wanting to see how professionals are able to create beautiful works of edible art, they need only turn the pages and study the recipes. Many techniques are presented in instructional sketches, so as to demonstrate making a book from dough and butter with some flour added in. Next they go on to show you how to make the folds and turns for Danish or French croissants. When you are fashioning desserts and baked goods by practicing these tried and true methods, you will certainly become a better baker or pastry cook.
Mastering the Art and Craft baking & pastry delivers what it promises. A test kitchen instructional guide for the preparation of professional baked goods and desserts. You will be inspired, you will be tempted to try new recipes and you’ll be very happy you did. There is a link if you wish to see more about the book and should you wish to purchase it you can save $25.00 and not pay full list price the way I did. This is my holiday gift suggestion for the serious baker and dessert cook.
Published by: WILEY John Wiley & Sons, Inc.