There is no shortage of books about baking and I am a sucker for just about every one of them. My latest attraction is Baking at Home with the Culinary Institute of America. If you go through the pastry program at the CIA, you end up with a deep understanding of how baking works, how ingredients behave under various conditions, how far you can push the limits. That knowledge lets conjure up all sorts of wonderful things.
Well, this book is rather like being a CIA student at home. There are recipes for yeast breads, quick breads, cookies, pies and cakes, plus custards and frozen desserts (what’s a good cake without ice cream)? Beautiful photos and easy to understand text will guide a cook to success.
Baking at Home with the Culinary Institute of America