Baking at Home with the Culinary Institute of America by The Culinary Institute of America

  • Honey-wheat sandwich loaves

    from Baking at Home with the Culinary Institute of America Baking at Home with the Culinary Institute of America by The Culinary Institute of America

    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; whole wheat flour; active dry yeast; milk; honey
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Reviews about Recipes in this Book

  • Fruit gelées

    • Not So Humble Pie

      Now, not all fruit juices will produce the exact same textured candy, due to how individual fruits react with pectin. I tested several types of juice...some gelées were firmer than others.

      Full review

  • Yellow butter cake

    • Not So Humble Pie

      Precision is very important in this recipe, so be sure to use the correct ingredients and follow the exact mixing times and speeds when making this cake.

      Full review
  • ISBN 10 0471450952
  • ISBN 13 9780471450955
  • Published Sep 01 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Willow Creek/Wiley

Publishers Text

2005 IACP Award Finalist - Compilations Category

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.

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