Dairy Free Cookbook or Baking at Home with the Culinary Institute of America

Dairy-Free Cookbook: Over 250 Recipes For People With Lactose Intolerance Or Milk Allergy

Author: Jane Zukin

Are you one of the millions of people who cannot drink milk or eat dairy products without pain and discomfort? Jane Zukin, shows you how you can eat to your stomach's content, offering 250 delicious dishes the whole family will love. She also explains all you need to understand about milk intolerance and milk allergies. In addition, she explains how to deal with child-related issues and how to recognize the "hidden" milk products and byproducts that lurk inside so many prepared foods. But make no mistake. At its heart, this is a cookbook.

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Baking at Home with the Culinary Institute of America

Author: The Culinary Institute of America

A complete, illustrated volume of lessons and recipes for the home baker.

The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it.

Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes.

Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens.

Library Journal

Can't take a class from the Culinary Institute of America (CIA)? Then preheat your oven and pick up a copy of its at-home baking course instead. Using material from the professional text Baking and Pastry: Mastering the Art and Craft, this book focuses on teaching the skills and techniques used by the pros but adapted for the home baker. Beginning with information on ingredients, equipment, and mixing, the book moves on to chapters about yeast and quick breads, pies and tarts, cakes and tortes, custards and puddings, pastries, and more. Each section contains an overview of the proper techniques, which are detailed, clearly explained, and beautifully photographed. Numerous sweet and savory recipes--200 in all--follow each section and will challenge the beginner and the advanced cook alike. Well-written, easy-to-follow recipes include standards such as Buttermilk Pancakes as well as more exotic fare like Poached Meringue Eggs with Tropical Fruit Salsa and Smoked Provolone and Thyme Muffins. Highly recommended for all collections, especially public libraries.--Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2004 Reed Business Information.

Table of Contents:

	Introduction	8
	About Baking	10
	Ingredients and Their Roles	12
	Types of Equipment	21
	Safety	29
	Mixing Methods	29
	Yeast Breads	35
	Techniques	38
	Recipes	44
	Quick Breads	67
	Techniques	69
	Recipes	72
	Cookies	87
	Techniques	89
	Recipes	93
	Pies and Tarts	109
	Techniques	112
	Recipes	116
	Cakes and Tortes	135
	Techniques	138
	Recipes	144
	Custards and Puddings	165
	Techniques	167
	Recipes	174
	Frozen Desserts	193
	Techniques	196
	Recipes	199
	Pastries	215
	Techniques	217
	Recipes	220
	Chocolates and Confections	239
	Techniques	242
	Recipes	245
	Icings, Glazes, and Sauces	261
	Techniques	263
	Recipes	270
	Conversions and Equivalents	286
	What Went Wrong?	296
	Index	298