The Culinary Institute of America (CIA):

In the Hands of a Baker, 1st Edition

Student Companion Site

Table Of Contents

Chapter 1: The Baking and Pastry Professional

Chapter 2: Scaling and Measuring Tools and Techniques

Chapter 3: Cutting Tools and Techniques

Chapter 4: Small Tools and Appliances Usage and Techniques

Chapter 5: Bread Baking and Quick-Bread Making Techniques and Tools

Chapter 6: Pastry, Cake, and Cookie Tools and Techniques

Chapter 7: Chocolate, Décor, and Confectionery

Chapter 8: Bakeware

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