Baking at Home with the Culinary Institute of America
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Description: 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $40.00
Copyright year: 2004
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 8/18/2004
Size: 9.50" wide x 10.25" long x 1.50" tall
|Ingredients and Their Roles|
|Types of Equipment|
|Pies and Tarts|
|Cakes and Tortes|
|Custards and Puddings|
|Chocolates and Confections|
|Icings, Glazes, and Sauces|
|Conversions and Equivalents|
|What Went Wrong?|