Baking at Home with The Culinary Institute of America

Overview

A complete, illustrated volume of lessons and recipes for the home baker.

The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible...

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Overview

A complete, illustrated volume of lessons and recipes for the home baker.

The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it.

Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes.

Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.

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Editorial Reviews

From the Publisher
"…a reassuringly substantial volume, carefully informative, with glossy color photos giving step-by-step guidance.." (Associated Press, December 10, 2004)

This gorgeous cookbook makes delicious perfection look doable. Replete with artful color photos of flawless custards, silky glazes and deftly done tortes, it also includes expert tips and techniques. (USA Today, November 25, 2004)

From the Publisher

"…a reassuringly substantial volume, carefully informative, with glossy color photos giving step-by-step guidance.." (Associated Press, December 10, 2004)

This gorgeous cookbook makes delicious perfection look doable. Replete with artful color photos of flawless custards, silky glazes and deftly done tortes, it also includes expert tips and techniques. (USA Today, November 25, 2004)

Library Journal
Can't take a class from the Culinary Institute of America (CIA)? Then preheat your oven and pick up a copy of its at-home baking course instead. Using material from the professional text Baking and Pastry: Mastering the Art and Craft, this book focuses on teaching the skills and techniques used by the pros but adapted for the home baker. Beginning with information on ingredients, equipment, and mixing, the book moves on to chapters about yeast and quick breads, pies and tarts, cakes and tortes, custards and puddings, pastries, and more. Each section contains an overview of the proper techniques, which are detailed, clearly explained, and beautifully photographed. Numerous sweet and savory recipes--200 in all--follow each section and will challenge the beginner and the advanced cook alike. Well-written, easy-to-follow recipes include standards such as Buttermilk Pancakes as well as more exotic fare like Poached Meringue Eggs with Tropical Fruit Salsa and Smoked Provolone and Thyme Muffins. Highly recommended for all collections, especially public libraries.--Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780471450955
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 8/28/2004
  • Edition number: 1
  • Pages: 304
  • Sales rank: 348,827
  • Product dimensions: 9.25 (w) x 10.00 (h) x 0.90 (d)

Meet the Author

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Table of Contents

1. Yeast Breads.

Techniques.

Recipes.

2. Quick Breads.

Techniques.

Recipes.

3. Cookies.

Techniques.

Recipes.

4. Pies and Tarts.

Techniques.

Recipes.

5. Cakes and Tortes.

Techniques.

Recipes.

6. Custards, Creams, and Puddings.

Techniques.

Recipes.

7. Frozen Desserts.

Techniques.

Recipes.

8. Pastries.

Techniques.

Recipes.

9. Chocolates and Confections.

Techniques.

Recipes.

10. Icings, Glazes, and Sauces.

Techniques.

Recipes.

Appendices.

Index.

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Sort by: Showing all of 5 Customer Reviews
  • Posted August 15, 2009

    more from this reviewer

    Just what I was looking for.

    I have always wanted to learn the basics of baking to add to my cooking skills. This book has exactly what I wanted. It starts by explaining the basics of baking including types of flours used, yeast selection, rise time and why and which pans are better for what purpose. This is followed by an assortment of receipes (along with pictures) of items I have always wanted to make.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 3, 2012

    In-depth and easy to follow. It's a great tool for bakers of an

    In-depth and easy to follow. It's a great tool for bakers of any level. The CIA never disappoints.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 5, 2011

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    Posted October 17, 2013

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    Posted April 7, 2009

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