Baking and pastry - The Culinary Institute of America

"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 STEINBERG