Baking at Home with The Culinary Institute of America

Baking at Home with The Culinary Institute of America

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by Culinary Institute of America
     
 

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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

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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)

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.

Product Details

ISBN-13:
9780471450955
Publisher:
Houghton Mifflin Harcourt
Publication date:
08/28/2004
Pages:
304
Sales rank:
319,693
Product dimensions:
9.25(w) x 10.00(h) x 0.90(d)

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