The Fundamental Techniques of Classic Bread Baking

The Fundamental Techniques of Classic Bread Baking

The French Culinary Instituteâ€™s international bread-baking course, created in 1997, is taught by some of todayâ€™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 FCIâ€™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 cookâ€™s library.

Praise for Fundamental Techniques of Classic Bread Baking:
â€œThe only bread-baking book youâ€™ll ever knead.â€â€”Justin Chapple, Food & Wine

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â€œThe 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!â€ â€”Eater.comÂ

â€œThere are other bread books, some very good ones. But The French Culinary Instituteâ€™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 bookâ€™s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.â€Â
â€”Mark H. Furstenberg, Owner of Bread Furst

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â€œTo make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeastâ€”and this indispensable book!â€
â€”Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria

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â€œThe 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 â€˜good breadâ€™ for bakers everywhere.â€
â€”Amy Scherber, Owner of Amyâ€™s Bread

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Country USA
Brand Abrams Books
Manufacturer Stewart, Tabori and Chang
Binding Hardcover
ItemPartNumber Illustrated
ReleaseDate 2011-11-01
UnitCount 1
EANs 9781584799344

Country	USA
Brand	Abrams Books
Manufacturer	Stewart, Tabori and Chang
Binding	Hardcover
ItemPartNumber	Illustrated
ReleaseDate	2011-11-01
UnitCount	1
EANs	9781584799344

The Fundamental Techniques of Classic Bread Baking

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