Books like Baking at home with the Culinary Institute of America by Culinary Institute of America

An essential guide to artisan bread making, hailed as a New York Times bestseller.

A practical guide showing how classic French dishes can be made using readily available American ingredients and appliances.

A practical cookbook filled with recipes from the first year of Bake from Scratch magazine, offering endless inspiration for home bakers from essential breads to easy French cakes.

An authoritative baking reference and recipe collection for those who want to learn how to bake, and for those who want to bring their baking skills to a higher level.

A practical reference of 200 essential baking formulas covering breads, pastries, desserts, and sauces, updated for modern kitchens.

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: brioche, napoléons / Mille-Feuilles, cream puffs, Alsatian cinnamon rolls / chinois, lemon cream tart with meringue teardrops, elephant ears / palmiers, black forest cake, beignets, as well as some traditional Alsatian savory treats, including: Pretzels, Kougelhof, Tarte Flambée, Warm Alsatian Meat Pie. Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units -- which will help you in all aspects of your cooking. But in order to properly enjoy your "just desserts," so to speak, you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father's bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer's accompanying illustrations, is a master class in pastry from a master teacher. - Publisher.

Your go‑to reference for pastry, baking, and confectionery, offering 4,800 global terms, definitions, origins, phonetic guides, flavor trends, industry practices, key success factors, and a wealth of resources and illustrations.