Baking at Home with The Culinary Institute of America

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.

• Cooking at Home with the Culinary Institute of America, Revised Edition
• The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
• Artisan Breads at Home (at Home with The Culinary Institute of America)
• Cookies at Home with The Culinary Institute of America
• Vegetarian Cooking at Home with The Culinary Institute of America
• Breakfasts & Brunches
• Book of Soups: More than 100 Recipes for Perfect Soups
• Baking and Pastry: Mastering the Art and Craft
• Hors d'Oeuvre at Home with The Culinary Institute of America
• The New Book of Soups: Over 160 New and Improved Recipes for Soups and Stews of Every Variety, With Illustrated, Step-by-Step Techniques from the World's Premier Culinary Co