Baking at Home with The Culinary Institute of America

The price is awesome for this book. Though it is used, it is in great shape. This is a text book sized item clearly printed and genuine.

Can’t wait to try

Excellent and informative. wonderful directions and beautiful photos.

I've tried several recipes from this book and so far they have all worked out fine. Very well written.

Just got this, great information, recipes and a nice size book. I took off a star because it only tells you about puff pastry but it does not instruct on how to make it, so there are no FRENCH pastry recipes aside from the pate Choux , pate sucree dough, and some sauces, so it's for the home baker, but not limited to. The info is very detailed and easy to understand, I can use this in my training.

This book has it all from bread baking to frozen treats. The information on the purpose of ingredients in your baked products and how to incorporate them is interesting and helpful. The photos are inspirational. I actually checked this book out from the library before buying it at Amazon. I love this book.

"Baking At Home" has turned out to be a truly comprehensive guide for this home baker! I have only recently discovered my delight in baking and this book has shown me much about the science of baking and the techniques to achieve successful results. I highly recommend this to any aspiring home baker and as a starter textbook for any whose hearts may direct them towards professional training and employment - and enjoyment!

Good book with simplified daily use recipes. My wife enjoys baking and this is a book she loved owning. I would recommend this book for those who enjoy baking. Good buy for novices as well as experts

Recetas esenciales pero muy buenas y bastante bien explicadas.Cada capitulo del libro está dedicado a un tipo diferente de producto, de panes leudados a panes rápidos, biscuits, pancakes, glaseados, helados etc.Recomiendo al 100% para quien quiera empezar a disfrutar de la panificación en su casa.

This book has some really great recipes, especially the CHallah bread. It comes out better and better every time. You won't be disappointed.

Sehr gute Grundlagen. Ein Koch- und Backbuch, das ich nicht mehr weggeben würde. Man merkt, dass es sich beim Culinary Institute of America um eine Ausbildungsinstitution für Köche/Bäcker handelt. Es fehlen keine Grundlagen und es wird alles begründet und erklärt. Die Rezepte, welche ich nachgekonnt habe, sind alle gut gelungen. Ich konnte viel lernen mit diesem Buch. Wer Rezepte nur nachkommen will, wenn er/sie ein grosses Foto der Kreation neben dem Rezept sieht, dem/der sei dieses Buch allerdings nicht empfohlen, da nur ca. jedes 4.-5. Rezept bebildert ist. Allerdings wird bei den Anleitungen und Grundlagen nicht an Bildern gespart.

アメリカの書店で見て気に入り重たかったので、帰国してからこちらで求めました。基本的なことがとても感単に丁寧にかいてあります。今まで気づかなかった事がいろいろと勉強になります。（アイスクリームを作る際、アイスクリームマシーンに入れる前に最低２～３時間冷蔵庫で冷ます事、今まですっかり冷まさないでマシンに入れていた事を深く反省しました）。単位がｇではありませんが、ほとんどがカップ表記となっていますし、インデックス表に変換がのっていますので、すぐにわかるようになっています。実際カスタードやチョコレートプディングをつくってみましたら味はしっかりしていますが、日本人には若干ですが甘いかなと思いました。基本的なテクニックや素材の事など判りやすくのっています。レシピの数もバラエティに富んでおります。基本が全てのっているので後はそれを自分なりに組み合わせてみたりできますので、レパートリーを増やすのにも役立つと思います。

Like all CIA reference books, it is a good source for fundamentals which are generally the little wrinkles which cause frustration when baking and can be easily remedied when the issue is explained.