Press Releases
California School of Culinary Arts Chef Instructor Cindy Mushet Releases "The Art and Soul of Baking"
Cookbook Offers Step-by-Step Directions for More Than 250 Gourmet Recipes
PASADENA, Calif. – Oct. 7, 2008 – California School of Culinary Arts (CSCA) instructor, Chef Cindy Mushet releases her second cookbook, The Art and Soul of Baking (Andrews McMeel Publishing).
This comprehensive guide teaches step-by-step techniques of baking with more than 250 foolproof recipes including Dulce De Leche Eclairs with Milk Chocolate Glaze; a Pumpkin Spice Cake with Maple-Cream Cheese Frosting; Gingerbread Shortcakes with Caramelized Apples and Cider Sabayon; and a Warm Cranberry Crumble Tart. The recipes are complimented by 100 full-color, step-by-step photographs that make even the most complicated dishes simple and easy to follow.
"Working with my students everyday really helped motivate me to write my second book," said Mushet. "I was able to take my love of teaching and translate it into a guide for the everyday home baker."
The Art and Soul of Baking is part of the Gourmet Cookbook Club and was chosen from among thousands of others as Gourmet Magazine's prestigious cookbook feature in October. The cookbook is part of a line of gourmet cookbooks offered by cooking and entertaining retailer Sur La Table and available at Sur La Table locations and bookstores nationwide.
Mushet has been a pastry chef and baking teacher for nearly 20 years. After culinary school, she apprenticed at Chez Panisse and headed pastry departments in California restaurants from Napa to Los Angeles, as well as managed her own specialty baking and confections business. She is the author of Desserts: Mediterranean Flavors, California Style (Scribner Publishing), and her recipes have appeared in books, magazines, and newspapers across the country, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, the New York Times and The 150 Best American Recipes.
About California School of Culinary Arts
California School of Culinary Arts (CSCA) was established in 1994 in Pasadena, Calif., and formed a partnership with the internationally renowned Le Cordon Bleu. With campuses in Pasadena and Hollywood, CSCA is an affiliate of Le Cordon Bleu Schools North America - one of the largest providers of quality culinary arts education. Accredited by the Accrediting Council for Independent Colleges and Schools, CSCA offers the prestigious Le Cordon Bleu education through four different degree and diploma programs in Culinary Arts, Pâtisserie & Baking and Hospitality & Restaurant management. California School of Culinary Arts is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges and schools. For more information, go to www.csca.edu.
Title: THE ART & SOUL OF BAKING
Author: Cindy Mushet
Publication Date: October 7, 2008
Pages: 454
Price: $40.00
ISBN: 0-7407-7334-8
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