Baking at home with the Culinary Institute of America

Book - 2004

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Subjects
Published
Hoboken, NJ : Wiley c2004.
Language
English
Corporate Author
Culinary Institute of America
Corporate Author
Culinary Institute of America (-)
Physical Description
304 p. : col. ill ; 27 cm
Bibliography
Includes index.
ISBN
9780471450955
  • Introduction
  • About Baking
  • Ingredients and Their Roles
  • Types of Equipment
  • Safety
  • Mixing Methods
  • Yeast Breads
  • Techniques
  • Recipes
  • Quick Breads
  • Techniques
  • Recipes
  • Cookies
  • Techniques
  • Recipes
  • Pies and Tarts
  • Techniques
  • Recipes
  • Cakes and Tortes
  • Techniques
  • Recipes
  • Custards and Puddings
  • Techniques
  • Recipes
  • Frozen Desserts
  • Techniques
  • Recipes
  • Pastries
  • Techniques
  • Recipes
  • Chocolates and Confections
  • Techniques
  • Recipes
  • Icings, Glazes, and Sauces
  • Techniques
  • Recipes
  • Conversions and Equivalents
  • What Went Wrong?
  • Index
Review by Library Journal Review

Can't take a class from the Culinary Institute of America (CIA)? Then preheat your oven and pick up a copy of its at-home baking course instead. Using material from the professional text Baking and Pastry: Mastering the Art and Craft, this book focuses on teaching the skills and techniques used by the pros but adapted for the home baker. Beginning with information on ingredients, equipment, and mixing, the book moves on to chapters about yeast and quick breads, pies and tarts, cakes and tortes, custards and puddings, pastries, and more. Each section contains an overview of the proper techniques, which are detailed, clearly explained, and beautifully photographed. Numerous sweet and savory recipesA200 in allAfollow each section and will challenge the beginner and the advanced cook alike. Well-written, easy-to-follow recipes include standards such as Buttermilk Pancakes as well as more exotic fare like Poached Meringue Eggs with Tropical Fruit Salsa and Smoked Provolone and Thyme Muffins. Highly recommended for all collections, especially public libraries.APauline Baughman, Multnomah Cty. Lib., Portland, OR (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.