Product Description

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.

Product Details

• Amazon Sales Rank: #238797 in Books
• Published on: 2004-08-18
• Original language: English
• Dimensions: 1.22" h x 9.46" w x 10.36" l, 3.55 pounds
• Binding: Hardcover
• 304 pages

Review
"…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)

About the Author
The Culinary Institute of America began life in 1946 as a storefront training school for World War II veterans, with an enrollment of 16 and a staff of three. Today, the Institute is an active training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry arts and St. Helena, California, which provides life-long learning opportunities for food professionals. The Institute’s vision has changed the way Americans eat (The James Beard Foundation) and has earned The Culinary Institute of America its industry-wide reputation as the Harvard of cooking schools.