Baking at Home with the Culinary Institute of America
By (author) The Culinary Institute of America (CIA)
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Baking at Home with the Culinary Institute of America by The Culinary Institute of America (CIA)
Book DescriptionA 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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Book DetailsISBN: 9780471450955
(262mm x 242mm x 31mm)
Imprint: John Wiley & Sons Inc
Publisher: Houghton Mifflin Harcourt Publishing Company
Publish Date: 19-Aug-2004
Country of Publication: United States
Books By Author The Culinary Institute of America (CIA)
Professional Bread Baking, Hardback (April 2016)
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.
Baking for Special Diets, Hardback (April 2016)
Baking for Special Diets teaches readers how to widen the scope of their offerings and create flavorful recipes to meet all kinds of dietary needs.
Culinary Math, Paperback (March 2016)
Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.
Street Food, Hardback (May 2015)» View all books by The Culinary Institute of America (CIA)
Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for world casual flavors from diners in every foodservice segment.
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