9781584799344-158479934X-The Fundamental Techniques of Classic Bread Baking

The Fundamental Techniques of Classic Bread Baking

ISBN-13: 9781584799344
ISBN-10: 158479934X
Edition: Illustrated
Author: French Culinary Institute
Publication date: 2011
Publisher: Stewart, Tabori and Chang
Format: Hardcover 352 pages
Category: Cooking
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Book details

ISBN-13: 9781584799344
ISBN-10: 158479934X
Edition: Illustrated
Author: French Culinary Institute
Publication date: 2011
Publisher: Stewart, Tabori and Chang
Format: Hardcover 352 pages
Category: Cooking

Summary

Acknowledged authors French Culinary Institute wrote The Fundamental Techniques of Classic Bread Baking comprising 352 pages back in 2011. Textbook and eTextbook are published under ISBN 158479934X and 9781584799344. Since then The Fundamental Techniques of Classic Bread Baking textbook was available to sell back to BooksRun online for the top buyback price of $ 26.01 or rent at the marketplace.

Description

The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library.

Praise for Fundamental Techniques of Classic Bread Baking:
“The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine


“The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!” —Eater.com

“There are other bread books, some very good ones. But The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.”
—Mark H. Furstenberg, Owner of Bread Furst

“To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!”
—Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria

The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of ‘good bread’ for bakers everywhere.”
—Amy Scherber, Owner of Amy’s Bread

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