The
Culinary Institute of America in conjunction with
Wiley has published two new books, available this month:
Baking & Pastry: Mastering the Art and Craft,
2nd Edition, and
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition.
The newest edition of Baking & Pastry improves upon the first with new recipes, photos, instructional illustrations and information techniques and ingredients for desserts and breads. Also included in this guide is information on ingredient and equipment identification, baking science and food safety, baking formulas and percentages and career opportunities for baking and pastry professionals. New sections include baking entrepreneurship, principles of design, breakfast pastries and vegan baking.
The newest edition of
Remarkable Service offers information for a range of dining establishments, from casual to upscale dining and catering. Service and hospitality professionals can find information on training and hiring staff, preparation for service and front-door hospitality, money handling, styles of modern table service and the relationship between the front and back of the house. This edition also offers up-to-date information on serving customers in the contemporary restaurant world.
The newest edition of Baking & Pastry improves upon the first with new recipes, photos, instructional illustrations and information techniques and ingredients for desserts and breads. Also included in this guide is information on ingredient and equipment identification, baking science and food safety, baking formulas and percentages and career opportunities for baking and pastry professionals. New sections include baking entrepreneurship, principles of design, breakfast pastries and vegan baking.
The newest edition of Remarkable Service offers information for a range of dining establishments, from casual to upscale dining and catering. Service and hospitality professionals can find information on training and hiring staff, preparation for service and front-door hospitality, money handling, styles of modern table service and the relationship between the front and back of the house. This edition also offers up-to-date information on serving customers in the contemporary restaurant world.
