Baking At Home With The Culinary Institute Of America (Hardcover)

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Product Overview

Filled with beautiful illustrations, lessons, and more than two hundred recipes from the Culinary Institute of America, this primer for the home baker covers cakes, breads, pastries, frozen desserts, and much more. 50,000 first printing. *Author: Culinary Institute of America *Publication Date: 2004/09/13 *Number of Pages: 304 *Binding Type: Hardcover *Language: English *Depth: 1.50 *Width: 9.50 *Height: 10.25

Specifications

Publisher Houghton Mifflin Harcourt
Mfg Part# 9780471450955
SKU 36406803
Format Hardcover
ISBN10 0471450952
Release Date 4/10/2007
Physical
Dimensions (in Inches) 10.25H x 9.5L x 1.5T
Praise
"…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)
From the Publisher
Editors Note 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.
Editors Note 1 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 Attributes
Book Format Hardcover
Number of Pages 0304
Publisher John Wiley & Sons

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