About this title: 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 ...
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Note: This is a general synopsis. Each listing is described below.
Description: Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Binding: Hardcover
Publisher: Wiley
Date Published: 2004-09-27
ISBN-13:9780471450955ISBN:0471450952
Description: Very Good in Very Good jacket. Ex-library with the usual stamps, stickers, etc. otherwise clean & tight throughout. Mylar over dust jacket. We ship 6 days a week, generally within 24 hours; single CDs and DVDs upgraded to 1st class! read more
Binding: Hardcover
Publisher: Wiley
Date Published: 2004-09-27
ISBN-13:9780471450955ISBN:0471450952
Description: Like New. May be shiny, in some instances dust jackets are not included, no missing pages, no damage to binding, may have a remainder mark. read more
Edition: First Edition
Binding: Cloth Hardback
Publisher: John Wiley & Sons Inc, San Francisco
Date Published: 2004
ISBN-13:9780471450955ISBN:0471450952
Description: As New/As New. 0471450952 Oversized 304pp including index Colorful photos Essential techniques and recipes for creating great breads and desserts Because of the size of this book, it is not available for priority shipping. read more
Description: Fine. 0471450952 First edition, First printing! Practically a new book-no signs of usage. No remainder marks, price clips or other imperfections. read more
Binding: Hardback
Publisher: Wiley Hungry Minds
Date Published: 2004
ISBN-13:9780471450955ISBN:0471450952
Description: BRAND NEW HARDBACK. 263 by 244 mm. 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 ... read more
Description: Good. 0471450952 Good condition. May have some markings & or shelfwear. All pages intact. Used items may not include extras such as infotrac, CD or other web access codes. read more
Binding: Hardback
Publisher: John Wiley & Sons Inc
Date Published: 2004
ISBN-13:9780471450955ISBN:0471450952
Description: New. Ideal for developing skills and building a repertoire, this book's 200 recipes are delicious, attractive, and easy to make. Complete with 250 beautiful, full-color photographs of procedures and finished dishes, "Baking at Home with The Culinary Insti... read more
Binding: Hardcover
Publisher: Wiley
Date Published: 2004-09-27
ISBN-13:9780471450955ISBN:0471450952
Description: Your book ships from Kentucky. New book with minimal shelf ware. May have pricetage resedue from store. We are a small family business and do our best to give you the kind of product and customer service we would expect to receive. read more
"This is a very good book not only for intermediately skilled bakers but also for people who want to start baking and do it properly, i.e., learn the basics and go on from there.
The info provided is comprehensive, making it a great read as well for reviewing recipes and techniques. It's a perfect book for the Cook/Baker's collection. Something that could be passed on to the rest of the family when the children start showing interest in learning how to make their own breads, cookies, pies or cakes (not to mention the pastries).
This is a very good buy and investment for future kitchen adventures."
"In 2008, I resolved to learn to bake cakes. This book was the only cookbook I bought and it taught me well about techniques, tools, substitutions, trouble shooting and it has excellent recipes. It covers just about every category of dessert and breads. I highly recommend it to anyone learning to bake like a pro."
"When I got pregnant I decided I needed to learn how to bake (I have always wished my mother was a baker when I was little and dreamed of having fresh baked breads and desserts as a child. Unfortunately, she is from Taiwan and is a master stir fryer but a baker she is NOT.). So I picked out this book and began from chapter one and started to learn the basics of baking (I made the mistake of skipping ahead to make eclairs... that didn't work out so well!). And now this is my go to book for baking and baking techniques. I have since acquired other books with more original bread recipes and desserts but this is still the one I turn too. LOVE IT!"
"I borrowed this from the library, and wish it could stay at my house! I can't wait to try the recipes. I've read through it, and love the detailed instructions."
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