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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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Book ID Asin: 0470928654
Book Title: Baking and Pastry: Mastering the Art and Craft
Book Author: The Culinary Institute of America (CIA)
Book Format: unknownBook Price: unknown
Book Category: Books, Cookbooks, Food & Wine, Baking and unknown
Book Rating: 888 ratings

Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America (CIA) Book Review

Name: A.S. Reis
Rating: 2.0 out of 5 stars
Title: Inconsistent, incomplete and contradictory.
Date: Reviewed in the United States on November 24, 2018
Review: I purchased this book to learn more about pastry baking. While the recipes are ok, if you actually "read" the book in an attempt to learn the why's and wherefore's, you will find yourself scratching your head asking, why isn't the information on techniques complete or why the contradictions.
Example: Making pastries is an ART! If you don't have the fundamental skills down pat, your creations will be a disaster. While reading the section on "laminated dough", the book states that mixing is a crucial step. It directs you to use a dough hook and to ensure that the dough isn't "overmixed", which will have negative effects. However, when you turn to the actual recipe, it directs you to use the paddle on your mixer in order to properly mix the ingredients. The net result between the two is that using the paddle will beat the daylights out of your dough and render it useless. Why the contradiction?
Also, an important factor in any dough is, Temperature, not only of the finished product but the ingredients themselves! However, this is omitted and the results aren't as they should be. Coupled with incomplete instructions really makes the trial and error exasperating, the net result is you have to search the web to ascertain the information from other sources.
I purchased this as a "Text Book", and hopefully the actual students get the missing/contradictory information provided/clarified during their respective classes.
I have sent countless emails to the publisher and the author on numerous inconsistencies/missing information with no responses to my requests for clarification.

Name: Dina Marie Jones
Rating: 3.0 out of 5 stars
Title: Disappointed for a variety of reasons
Date: Reviewed in the United States on October 10, 2018
Review: Biggest misconception on my part: that the recipes were good. Several are missing key ingredients (Like many have said already - German Chocolate Cake is missing the CHOCOLATE!) - but it is unclear in the description that the recipes are aimed at restaurant scale baking. Unless you feel like doing a LOT of math and experimenting to make sure you have the ratios correct (because we all know that just scaling down the ingredients in a recipe does not ensure success), this is not great for the home baker. I do not need 7 pounds of pastry dough - nor do I have the freezer space to make that much pastry dough and use just what I might need.

Name: Norcalbaker59
Rating: 2.0 out of 5 stars
Title: It’s missing bakers’s percentages
Date: Reviewed in the United States on April 4, 2021
Review: First two stars is for Amazon shipping-not the book itself. Amazon did not ship with padding, so the 7lb+ book bounced around in the box and arrived damaged.

Amazon replaced it and the second book also arrived damaged.

After the second time I called customer service and spoke to a human about the problem. The third book arrived in usable condition.

The second 2 stars is for the book itself. There’s not a lot of instructions in the book. It assumes you know how to bake. And I’m fine with that since I am trained. I bought it for the formulas. But I discovered the bakers’s percentages are not included for a majority of “recipes”. They also base everything in US units, then convert to metric. So the metrics are in weird increments. And too, I don’t know of any pastry chef who bakes in US units. So I don’t know why they would use that system.

Name: Lightning Hopkins
Rating: 5.0 out of 5 stars
Title: Typical high-quality publication assembled by the Culinary Institute of America.
Date: Reviewed in the United States on December 31, 2020
Review: 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.

Name: Roger Seeton
Rating: 3.0 out of 5 stars
Title: Missing ingredients from recipes... Corrections coming forth ???
Date: Reviewed in the United States on November 19, 2016
Review: Are there corrections coming forth for missing information in recipes? Pg. 346, German Chocholate Brownies, the chocolate and amount is missing from the ingredients list.

Name: Ms L.
Rating: 5.0 out of 5 stars
Title: THE CREME de la CREME of cookbooks!!!
Date: Reviewed in the United States on May 19, 2017
Review: My friend and I call our new challenge for life, "The TEXT". We love paging through this text, comparing recipes with other cookbooks, or online sources. We absolutely love this cookbook. Most recipes are made for a commercial kitchen. Keep that in mind. No need to buy 4 pounds of butter for one recipe! : ). Slowly but surely we are making our way through this great book. I wish there were more color pictures of what each recipes should look like once completed. That is my only suggestion. Thanks for such a GREAT cookbook. !!!!

Name: Asantewaa Eriyani lo-Liyong
Rating: 5.0 out of 5 stars
Title: I love the book
Date: Reviewed in the United States on August 16, 2017
Review: I love the book, as a graduate of Cape Town Hotel School this book has all the information on methods, techniques and recipes to bake amazing dishes.

Name: Gabriellawashere
Rating: 5.0 out of 5 stars
Title: Great for non-culinary students and culinary students alike
Date: Reviewed in the United States on October 12, 2017
Review: I love this book. I had to get this for culinary school for my baking and pastry certification and i have been using it even after i graduated. Very informative. i would recommend this both for non-culinary students and culinary as it has a lot of great information, traditional recipes, and the basics that every baking professional should know. Not much is different between this edition and the one previously before this one (they have different covers and i own them both). Some of the beginning content is different but for the most part, the recipes are the same