Baking at home with the Culinary Institute of America. 

 - Hoboken, NJ :  Wiley,  c2004. 
 - 304 pages :  color illustrations ;  27 cm 
<br/><br/> Includes index. 
<br/><br/>Introduction : About baking ; Ingredients and their roles ; Types of equipment ; Safety ; Mixing methods -- Yeast breads -- Quick breads -- Cookies -- Pies and tarts -- Cakes and tortes -- Custards and puddings -- Frozen desserts -- Pastries -- Chocolates and confections -- Icing, glazes, and sauces -- Conversions and equivalents -- What went wrong? 
<br/><br/> "Essential techniques and recipes for creating great breads and desserts"--Cover. 
<br/><br/><label>ISBN: </label>0471450952 9780471450955 
<br/><br/><label>LCCN: </label>2005298541 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking.
<br/><br/><label>LC Class. No.: </label>TX763  / .B168 2004