Baking At Home With The Culinary Institute Of America

by The Culinary Institute of America, P. Chirls (Editor)

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.

Genres: Cookbooks, Cooking, Food, Nonfiction

304 pages, Hardcover

First published August 18, 2004

Reviews

[Caroline · Rating 5 out of 5]

Easy to follow recipes. More sophisticated than most cook books that are suitable for the enexperienced baker. I've made some adjustments, like more raisins in the raisin bread, but no recipe has failed me, yet! A perfect gift and a must have if you like to bake!

[R.J. Gilmour · Rating 3 out of 5]

The book is a condensed and simplified version of the CIA baking textbook. While it is more recipe than procedure defined it would be a great cookbook for beginner bakers.

[Dray · Rating 4 out of 5]

A very serviceable book. Great sections on working with different types of baking tools and conditions.

[Jenn · Rating 4 out of 5]

Sometimes I just open this book up and look at the photos !
Good explanantions, great reference book.
On the other hand, I did use a bread recipe from this book that came out...well....not so great. Could have been me ,though. I will go back and give it another shot.

[Mathieu · Rating 5 out of 5]

Although I do lament the fact that the recipes are given in volume measures, not by weight, they are very good recipes indeed. The sponge cake recipe, for example, has gotten me rave reviews.

Highly recommended.

[Catherine Woodman · Rating 4 out of 5]

My friend Ivy gave me this cookbook and there is alot of information in here that is well written and nicely arranged--I think it would be a great book for a beginner cook who has alot of patience with reading

[Anne · Rating 5 out of 5]

Wonderful book that I received as a gift. A must have baking bible, with beautiful pictures.

[Tammye42 Buchinski · Rating 4 out of 5]

Not my favorite cookbook. I do have the series from the Institute which I do enjoy as it covers everything from soup to nuts.

[Cortney · Rating 5 out of 5]

Great know-how for all the classics. I'm also a sucker for great photos. If a cookbook doesn't have any, I'm not inclined to purchase it.

[Kathryn · Rating 5 out of 5]

I borrowed this from the library, and wish it could stay at my house! I can't wait to try the recipes. I've read through it, and love the detailed instructions.

[Dana Jennings · Rating 5 out of 5]

Let's just say I have a lot to learn

[Christina Nunyas · Rating 5 out of 5]

Thanks to this book, I finally can bake my own bread! The pictures are amazing, the instructions good - and there is something for everyone!