In the Hands of a Baker

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

• Acknowledgments vi Introduction viTHE BAKING AND PASTRY PROFESSIONAL 1SCALING AND MEASURING TOOLS AND TECHNIQUES 5CUTTING TOOLS AND TECHNIQUES 17SMALL TOOLS AND APPLIANCES USAGE AND TECHNIQUES 29BREAD BAKING AND QUICK-BREAD MAKING TECHNIQUES AND TOOLS 53PASTRY, CAKE, AND COOKIE TOOLS AND TECHNIQUES 75CHOCOLATE, DÉCOR, AND CONFECTIONERY 109BAKEWARE 139Glossary 151Appendix 155Readings and Resources 158Index 160