A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of todays 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 books 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.

Table of Contents

Author:

The Culinary Institute of America

Shipping:

Shipping Details

ISBN:

9780471450955

Publish Date:

11/2004

Pages:

304

Publisher:

John Wiley & Sons

Format:

Hardback

Availability:

Approximately 10 - 14 days.
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