The Fundamental Techniques of Classic Bread Baking: The French Culinary Institute (Hardcover)

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—a...

For more than 25 years, the renowned French Culinary Institute at the International Culinary Center in New York City has been teaching the fundamentals of Western cuisine through its hands-on Total Immersion curriculum. With a world-class facility, a distinguished faculty, and a celebrated restaurant, the FCI is among the leading schools of its kind.

Author:

Choate, Judith

Genre:

COOKING / Courses & Dishes / Bread

Audience:

General/trade

Format:

Hardcover

Pages:

351

Language:

English

Publisher:

Stewart Tabori & Chang

Publish Date:

11/01/2011

Copyright Year:

2011

ISBN:

9781584799344

Height:

9.0 in

Wdth:

6.0 in

Thickness:

1.25 in

Unit weight:

4.26 lb