Pros: Some interesting insights from a long-time professional baker and instructor.
Cons: Target audience is ambiguous. Aimed at the home cook new to baking, much of it assumes knowledge and abilities possessed by the experienced bread make
Reviewed by Brook Elliott A year ago we started looking at the Culinary Institute of America's "At Home" series of books, of which there are currently five, with more on the way. The series started in 2003, when CIA decided to make it's teaching methods and approaches available to a broader audience. "We wanted to take our professional textbooks to the home cook," says Nathalie Fischer, CIA's Director of Publishing. "These aren't recipe books, per se, but techniques books that take the home cook to a new level." If you've been following along, you know that, in general, we found the first four...(read more)