Baking and Pastry Mastering the Art and Craft

"[THE CULINARY INSTITUTE OF AMERICA] is the best culinary school in the world." -PAUL BOCUSE"A MUST-HAVE BOOK for everyone's culinary library. Congratulations and thank you to The Culinary Institute of America for creating the ultimate baking and pastry reference." -EMILY LUCHETTI Executive Pastry Chef, Farallon Restaurant"PASTRY CHEFS FINALLY HAVE the complete resource they need to achieve excellence in pastry and baking. I am inspired by this artistic work and believe every pastry chef and enthusiast will be as well." -EWALD NOTTER Notter School of Pastry Arts"EVERY PASTRY CHEF HAS A REFERENCE BOOK he would save first in a fire. This is mine. All the fundamentals are here, but it is not a generic reprint of the past. There is a chef's secret twist in every recipe." -BILL YOSSES Pastry Chef, Citarella Restaurant"The serious baker and confectioner will find an almost inexhaustible source of recipes. Well-thought-out explanations make it possible not only to achieve great results, but to learn in the process as well." -ROBERT STEINBERGCulinary Institute of America Staff is the author of 'Baking and Pastry Mastering the Art and Craft', published 2004 under ISBN 9780471443827 and ISBN 0471443824.