| | |  | Culinary Books | Home » » Baking at Home with The Culinary Institute of America | | | | | | | 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. "The nation’s most influential training school for professional cooks." --Time The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the "Harvard" of cooking schools and credited with having "changed the way Americans eat" by the James Beard Foundation, the CIA has trained tens of thousands of culinary professionals. It is home to one of the country’s first baking and pastry degree programs, offering aspiring pastry professionals unparalleled training under the supervision of a world-class staff of bakers and pastry chefs. | | | Features: | |
• ISBN13: 9780471450955
• Condition: USED - VERY GOOD
• Notes:
| | | Product Details: | | | Author:
| The Culinary Institute of America | | Hardcover:
| 304 pages | | Publisher:
| Wiley | | Publication Date:
| September 27, 2004 | | Language:
| English | | ISBN:
| 0471450952 | | Package Length:
| 10.0 inches | | Package Width:
| 9.3 inches | | Package Height:
| 1.2 inches | | Package Weight:
| 3.6 pounds | | Average Customer Rating:
|  based on 17 reviews |
| | | | Customer Reviews: | |
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 Professisonal techs for home bakerDec 08, 2009
Gave as a x-mas gift. I was impressed with the content of the book. It's nicely laid out and very professional, but easy to use.
1 of 1 found the following review helpful:
One of the best books I've ever used!Oct 27, 2009
I never write anything for reviews but after reading a negative one I felt compelled. I found this at the library and started baking things out it, apple pie, citrus shortbread, gingerbread cookies, royal icing, etc, etc,...and everything that I made has been amazing! I would give away cookies to people at work and I swear that every time I used a recipe out of this book someone would say it was about the best pie, cookie, whatever that they'd ever had. So yes, get this book, use it, enjoy.
0 of 1 found the following review helpful:
Baking at home with the Culinary Institute of AmericaSep 05, 2009
I love this book, also the book came in a timely fashion. The book was in perfect condition. The seller provided a great description of the book and it's contents.
 Book for beginners with no prior baking experience.Aug 04, 2009
The how-to information provided is really basic and assumes the reader is new to baking. Nothing here for the intermediate or advanced baker wanting to learn something or to be challenged, just a collection of recipes. Unfortunate for the beginner, there are errors in the recipes that the beginner wouldn't recognize. For example, the Banana Nut Bread on p. 82 should say 1-1/2 tsp baking powder and 1/2 tsp baking soda. (Instead it lists 1/2 tsp baking powder.) Silly me, I second guessed my instinct and followed the recipe as written. I really should have searched the 'net for errata BEFORE I made the banana bread. Another criticism of the book is, as others have noted, the use of volume measurements rather than weights. ("Three medium bananas" isn't quite specific enough for my liking.) There really are other, better books to teach baking skills. I'd recommend instead Labensky's On Baking: A Textbook of Baking and Pastry Fundamentals, or for a more in depth approach, Figoni's How Baking Works.
1 of 1 found the following review helpful:
My Favorite Baking TextFeb 12, 2009
I too have had a little difficulty with some of the recipes, but nothing major. My bread was done about 10 minutes before the baking time given, but was able to rescue it since I was watching. I love how thorough the introductions and what not are. I had no idea about the development of gluten and how essential it is to a good bread. I'm still working my way through this book but would recommend it to anyone who enjoys baking.
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