Chapter 1 Career Opportunities for baking and pastry professionals.
Chapter 2 Ingredient Identification.
Chapter 3 Equipment Identification.
Chapter 4 Advanced Baking Principles.
Chapter 5 Food and kitchen safety.
Chapter 6 Baking formulas and bakers’ percentages.
Chapter 7 Beginner yeast breads and rolls.
Chapter 8 Advanced yeast breads and rolls.
Chapter 9 Pastry doughs and batters.
Chapter 10 Quick breads and cakes.
Chapter 11 Cookies.
Chapter 12 Custards, creams, mousses, and soufflés.
Chapter 13 Icings, glazes, and sauces.
Chapter 14 Frozen Desserts
Chapter 15 Pies, tarts, and fruit desserts.
Chapter 16 Filled and assembled cakes and tortes.
Chapter 17 Breakfast Pastries.
Chapter 18 Individual pastries.
Chapter 19 Savory baking.
Chapter 20 Plated desserts.
Chapter 21 Chocolates and confections.
Chapter 22 Décor.
Chapter 23 Wedding and specialty cakes.
Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Baking is certainly a "hot" profession right now: baking programs have waiting lists, and pastry chefs at the best-known restaurants are gaining celebrity status. Based in Hyde Park, NY, the Culinary Institute of America (CIA) has developed this outstanding, comprehensive reference for students and professionals. Hundreds of pages are devoted to restaurant kitchen management, chemical analysis of ingredients, safe handling and storage of products in a professional setting, and professional-scale equipment. There are tables for standard formulas, volume-to-weight conversion, calculating edible portions, and the like. The volume also contains 350 recipes, many of them classic breads and desserts, presented in a professional format that will be unfamiliar to most home cooks. Of similar excellence, Baking Illustrated, from the editors of Cook's Illustrated magazine, is a much more user-friendly book for home bakers. Recommended for large collections or academic libraries that support programs in the culinary arts. Mary Schlueter, Missouri River Regional Lib., Jefferson City, MO Copyright 2004 Reed Business Information.
Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on "dressing for safety" and "managing human resources" make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old-Fashioned Pound Cake recipe produces six two-pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In the more complex recipes, frequent cross references on the ingredient list make it difficult to follow the process as a whole. With these caveats in mind, advanced home cooks will appreciate having this around as a master guidebook that defines the standard methods and fills in the gaps left by others. Libraries will find it useful behind the reference desk to handle tough questions, and bookstores might try marketing the book to local restaurateurs. (Mar.) Copyright 2004 Reed Business Information.
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