Baking And Pastry (Paperback) by Culinary Institute Of America
Paperback; Published 4/1/2004; 130 Pages; ISBN 9780764569678
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This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.
The write up on this book is misleading. In no way does it have recipes or pictures. I have returned the book for a full refund. I was really upset since it was a gift and I paid extra for express shipping.
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Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like pâte sablée. If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.