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Comment: Condition: Excellent condition., Excellent condition dust jacket. Binding: Oversized Hardback. / Edition: First Edition, 1st Printing as stated. Publisher: Wiley / Pub. Date: 2004-09-27 Attributes: Book, 304 pp / Illustrations: Color Photographs Stock#: 2026329 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
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Baking at Home with The Culinary Institute of America Hardcover – September 27, 2004


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Product Details

  • Hardcover: 304 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (September 27, 2004)
  • Language: English
  • ISBN-10: 0471450952
  • ISBN-13: 978-0471450955
  • Product Dimensions: 10.4 x 9.5 x 1.2 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #75,140 in Books (See Top 100 in Books)

Editorial Reviews

Review

"…a reassuringly substantial volume, carefully informative, with glossy color photos giving step-by-step guidance.." (Associated Press, December 10, 2004)

This gorgeous cookbook makes delicious perfection look doable. Replete with artful color photos of flawless custards, silky glazes and deftly done tortes, it also includes expert tips and techniques. (USA Today, November 25, 2004)

About the Author

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Customer Reviews

Well written and very easy to follow the recipes in this book.
Barbara A., Mintz
I'm still working my way through this book but would recommend it to anyone who enjoys baking.
N. Pickle
My ONLY gripe is that I like pictures to accompany each recipe.
Kevin Bruyette

Most Helpful Customer Reviews

105 of 125 people found the following review helpful By Jason Rabin on August 8, 2005
Format: Hardcover
This was one of those books that actually angered me. In the introduction, they go out of their way to explain to you why mass measurements are superior to volume measurements, but then go ahead and supply volume only measurements for all of their recipes. This is unacceptable. It's one thing to find "American" style measurements in a casual chocolate chip cookie book, but for a large expensive baking book supposedly written by professionals, it behooves them to include mass measurements for serious home bakers.

But the real reason I disliked this book was that the recipes I tried simply did not work as advertised. The challah recipe was not a standard recipe; it seemed extremely large for a single loaf, the mixing technique was not like what I had encountered in amateur and professional books before, but I perservered and followed the directions fastidiously. The loaf was edible, but otherwise a failure. The fact that there is no explanation for this, and no anticipation of the problems I encountered is unacceptable. I have made dozens of challah recipes and I never had a problem before. Usually, when something goes wrong, I blame myself. I can tell when I have made a mistake and I take responsibility for my failures. This was one of those times where I blamed the recipe. This was just an odd ball recipe.

Similarly, the mudslide cookies did not work as the recipe stated they would. How hard is it to make a simple cookie recipe function properly? In the end, I managed to salvage these cookies through ingenuity and improvisation, but that's no excuse; careful faithfulness to the recipe should yield perfect results. Again, no explanation or attempt to anticipate such problems.

That was the last time I wasted my time with this book. Do yourself a favor and instead of buying this expensive paper weight, get yourself one of Pierre Herme's books, or Bo Friberg's Professional Pastry chef.
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14 of 15 people found the following review helpful By Philo on August 4, 2009
Format: Hardcover
The how-to information provided is really basic and assumes the reader is new to baking. Nothing here for the intermediate or advanced baker wanting to learn something or to be challenged, just a collection of recipes. Unfortunate for the beginner, there are errors in the recipes that the beginner wouldn't recognize. For example, the Banana Nut Bread on p. 82 should say 1-1/2 tsp baking powder and 1/2 tsp baking soda. (Instead it lists 1/2 tsp baking powder.) Silly me, I second guessed my instinct and followed the recipe as written. I really should have searched the 'net for errata BEFORE I made the banana bread. Another criticism of the book is, as others have noted, the use of volume measurements rather than weights. ("Three medium bananas" isn't quite specific enough for my liking.) There really are other, better books to teach baking skills. I'd recommend instead Labensky's On Baking: A Textbook of Baking and Pastry Fundamentals, or for a more in depth approach, Figoni's How Baking Works.
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9 of 10 people found the following review helpful By pp on January 3, 2006
Format: Hardcover
I have been baking for few years now and even though my cakes turn really well, I was not aware of all those small tips that make baking more convenient and efficient. Tempering eggs, making custard( finally with pictures!!) or even kneading yeast dough to make it strong and elastic - all you can find it here.
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5 of 5 people found the following review helpful By N. Pickle on February 11, 2009
Format: Hardcover
I too have had a little difficulty with some of the recipes, but nothing major. My bread was done about 10 minutes before the baking time given, but was able to rescue it since I was watching. I love how thorough the introductions and what not are. I had no idea about the development of gluten and how essential it is to a good bread. I'm still working my way through this book but would recommend it to anyone who enjoys baking.
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5 of 6 people found the following review helpful By Nash Mitchell on August 19, 2006
Format: Hardcover
My dream is to one day own a small bakery in my community. I have read several books on the business, and on baking itself.

Every recipe in this book is enough to start you off on the types of products a good bakery should have. I have made about 6 of the recipes and they turned out very well. As intimidating as they might look I encourage anyone who reads this book to try them; just take your time and use the correct measurements. If you're interested in seriuos baking let this be the first book you buy. Great photos and each step is explained in very easy to understand terms. Truely on of the best books on the art of baking.
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11 of 15 people found the following review helpful By D. Smith on April 5, 2007
Format: Hardcover
My main qualm with this book is the same as another reviewer's. I find it unacceptable that there are only volume measurements in this text. These days digital kitchen scales are very easy to come by. Weighing ingredients like flour instead of shoveling them into a measuring cup is yields far more consistent and reliable results. There is no reason why the home cook cannot at least be given the option of measuring the ingredients by weight instead of volume.

This book is fine as a collection of recipes (although a few could have benefited from further testing), but if you are interested in really learning baking techniques, there are better books out there (Jeffrey Hammelman's new book on bread, Pie and Pastry Bible....).
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4 of 5 people found the following review helpful By TykishaP2010 on September 4, 2011
Format: Hardcover
After reading some of the reviews about errors in some recipes, I decided against buying this book. Since I recently returned to college for Baking and Pastry Arts, I found this book in the school library and immediately checked it out. I was on the lookout for a new butter cake recipe and found a high-ratio butter cake recipe in this book and I could not wait to try it out. The batter look excellent and I was anticipating a moist, rich, buttery cake but this cake was extremely dry. Even with a lemon curd filling between the layers, I still could not save this cake. The overall book is great and filled with tons of information but if the recipes aren't great, then I can't see myself purchasing this book.
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