Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques. FEATURES:The first part of the book relays fundamental information about the profession, ingredients, and equipment and then moves to discuss the principles of understanding how baking formulas work. The second and third parts introduce chapters that apply the information and knowledge from the previous ones, introducing foundation recipes, some of which can stand alone and others which serve as a component or base for a more complex item. The final part the book uses the foundation of the previous chapters to create assembled and finished baking and pastry items.