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.
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.