30 DAYS OPEN PURCHASEThe Culinary Institute of America's standard work on baking and pastry, in other words the textbook underpinning professional training programs across the entire English-speaking world. The fourth edition covers doughs, batters, chocolate work, sugar work and plating with the kind of systematic rigor only an institution has the stamina for. The book is expensive and heavy and makes no attempt whatsoever to be entertaining. It functions more as a reference work, a book to look things up in when needed.
Format: Hardcover
Number of pages: 736
Language: English
First published: 2004, This fourth updated edition: 20 October 2026
