Baking at Home with The Culinary Institute of America
By:The Culinary Institute of America
Published on 2004-09-27 by Wiley
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.
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Book ID of Baking at Home with The Culinary Institute of America's Books is INhzAAAACAAJ, Book which was written byThe Culinary Institute of Americahave ETAG "1dCxoELW1Iw"
Book which was published by Wiley since 2004-09-27 have ISBNs, ISBN 13 Code is 9780471450955 and ISBN 10 Code is 0471450952
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