Baking and Pastry: Mastering the Art and Craft

I bought this book for my doctor as she mentioned she wished she could bake, her husband does the cooking. So since I graduated from the CIA I figured I will get her one of their textbooks. I was in the profession for years yet I didnt want to give the book away when I got because its so informative and covers all the baking subjects so well. The thing about the CIA that differs from a book that is written buy one individual is that the CIA has years and years of input from professionals who have tried and true methods for success. Baking is fun but its a science whether people realize it or not, you cant throw in another handfull of flour or sugar and expect a recipe to work. So its rigid but once you get a handle on basic techniques its easy to follow recipes and then the best part is you can create your own recipe. Its a great book to learn baking with. Have a nice day.

Book arrived on time and in perfect condition! This again, is a text book and not for someone looking for a basic recipe book, it can be very intimidating! It has great detail and explanation. If you are interested in actually learning the full technique and not just mix and bake this is a very extensive book to help you get there. I’m not a student or professional but just your basic housewife that loves to cook! I have other books from the school and I quite enjoy reading them. Though I consider myself to be quite good in the kitchen, I find myself learning new things or techniques of doing things, sometimes it’s the little hidden things that change your recipe from great to outstanding. My only complaint and again, this book is made for a class so it understand the reasoning is the portion sizes. Some recipes make one pie while others make sixteen or what have you…. But if u read the book it teaches you how to create formulas so you can adjust a recipe to whatever quantity you need. I also wish that the portions were listed better, for example it says creates two pounds of whatever… ok, but how many loaves of bread is that? Again a textbook but I love it and highly recommend for any one truly interested in learning

This book is special; it contains everything a pastry chef needs. I loved it from the moment I saw it; its hardcover cover is perfect. I highly recommend it.

I was really surprised at the book when i got it. Lots of recipes and hands on teachings. Its a wonderful book that will get used over and over again

I have three of these expensive, large ,textbook-style books, and this is my favorite. It has great photos and the recipes are not just standard fare. It is huge and thorough. It is a textbook, mind you, so it is not for everyone. The author's voice rarely intrudes and most of the discussion is about technique. It's a straight up education, not a book of pretty pictures with overwrought autobiographical, self-congratulatory musings by some famous or hoping-to-become-famous chef. If I had time to haul one baking book out of my burning house, this is the one I would grab. But remember: lift with your knees. It's a brute.

Looks great on my shelf

Every recipe works! Ideal for chefs and culinary school students

Needed this book for a college class and I love it. Way cheaper by $300+ if I were to get it from my college campus!! The amount of recipes is insanely awesome

Great

By far the best pastry/cooking book I have bought. The recipes are amazing, really love the book

The hole CIA series is a class of its own

Libro completo (1000 pagine) sul mondo della pasticceria. Parte teorica sul pane ben fatta, anche se ci sono poche ricette. La maggior parte delle ricette del libro non è illustrata, ma non è un problema. È in inglese con doppie misure. All'interno si parla di pane, vienneseria, dolci da forno, dolci al cucchiaio, dolci al piatto da ristorante, mousse, creme, basi ed altro. Pagato € 25.00 in super offerta (costerebbe 75$), non potevo non acquistarlo. Secondo me, un buon libro per chi ha già delle basi.