Baking at home with the Culinary Institute of America

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.