Nicole Rees Knihy

This essential reference compiles nearly 200 updated baking and pastry formulas, crucial for mastering the craft. From puff pastry to chocolate brownies, each recipe caters to both home bakers and professional chefs. Authored by a veteran instructor from The Culinary Institute of America, it serves as a vital resource for pastry mastery.

Before a pastry chef can create, he or she must understand the basic science underlying baking. The new edition of this invaluable reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.