Curious about the differences between pâte à choux and pâte fermenté? How is a bagel structurally different from a brioche? Which is the best base mixture for a soufflé: egg yolk or roux? The answers to these questions — and many more — can be found in the College of Culinary Arts’ exhaustively detailed proprietary baking and pastry textbook, Baking and Pastry Fundamentals. At nearly 500 pages, the newly redesigned and reformulated book offers a complete course in the fine art and science of baking and pastry preparation. The updated Fundamentals and its accompanying workbook, Baking and Pastry Formulas, have a wider scope than previous editions. To match new course requirements, the books are more evenly weighted between baking- and pastry-centered instruction; nutrition information, food safety and cooking techniques are also covered in detail. Together, they establish a solid foundation in proper techniques that will be augmented by one-on-one instruction in culinary labs. Better still, each and every recipe is made without the use of artificial trans fats, which have been completely removed from the college’s culinary and baking and pastry curricula, as well as its dining halls, owned and operated hotels and commercial bakeshop. Artificial trans fats pose a higher risk of heart disease than saturated fats; in addition to raising total cholesterol levels, they also deplete good cholesterol (HDL), which helps protect against heart disease. The books’ creation was the result of a massive team effort led by Paul McVety, project manager and dean of Culinary Academics; Claudette Levesque Ware, senior editor; Debra Bettencourt, associate editor; and John Chiaro, Wanda Cropper, Robert Nograd, and Brad Ware, associate project managers. Coordinating the endless rounds of recipe testing, photo shoots and text revisions involved the participation of faculty, students and friends of the university. The redesigned volume won first place in the College category at the Bookbinders’ Guild of New York’s 23rd Annual Book Show. Established in 1826, the Guild is a trade organization composed of professionals throughout the publishing and manufacturing industry. Guild judges praised the book’s clean design, concise step-by-step instructions and strong chapter opening spreads.