Baking at home with the Culinary Institute of America.
Contributors: Culinary Institute of America.
Publisher: Wiley
Published: 2004
Place of publication: Hoboken, NJ
Language: eng
Number of pages: 304
Subjects: Baking.
Notes: Includes index.
Table of contents: title: Yeast breads; title: Quick breads; title: Cookies; title: Pies and tarts; title: Cakes and tortes; title: Custards and puddings; title: Frozen desserts; title: Pastries; title: Chocolates and confections; title: Icing, glazes, and sauces.