The Fundamental Techniques of Classic Bread Baking

Matthew Septimus

Published by Tabori & Chang Inc Stewart Nov 2011, 2011
ISBN 10: 158479934X / ISBN 13: 9781584799344
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Neuware - 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. 352 pp. Englisch. Bookseller Inventory #

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Synopsis: "The Fundamental Techniques of Classic Bread Baking" is based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City. This acclaimed program was originally created by Dan Leader ("Bread Alone") and has been refined over the past 12 years by some of the world's greatest artisanal bread bakers (including master bakers who went on to become head bakers at Bouley Bakery in NYC and Bouchon Bakery in Napa Valley). The program is currently taught by a distinguished gathering of professional bread bakers from around the world, including Roger Gural, who was chosen this year by Daniel Boulud and Thomas Keller to represent the US in the Mondial du Pain competition in Lyons, France. The book, containing many of the proven recipes of the current course, will serve not only as a test reference in the classroom, but as a guide for professionals, amateur chefs, and home cooks desiring a total immersion in the art of bread baking. The book covers bread from around the world, including French, Italian, German and Middle European, and Gluten-Free bread. Chapters include 'Bread-Making Terms and Techniques', 'Bread Dough Mixing, Shaping, Proofing, and Baking', 'The 14 Steps of Bread making', and more. "The Fundamental Techniques of Classic Bread Baking" is an essential item in every home cook's library.

About the Author: For more than 20 years, the FCI in Manhattan has been teaching the fundamentals of Western Cuisine through its "Total Immersion" curriculum. With a world-class faculty, a celebrated restaurant, and business as well as cooking and wine courses, the FCI is among the leading schools of its kind. The School is under the direction of deans Jacques Pepin, Alain Sailhac, Andre Soltner, and Jacques Torres.

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Title: The Fundamental Techniques of Classic Bread ...
Publisher: Tabori & Chang Inc Stewart Nov 2011
Publication Date: 2011
Binding: Buch
Book Condition: Neu

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Book Description Hardback. Book Condition: New. Not Signed; The Fundamental Techniques of Classic Bread Baking is based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City. This acclaimed program was originally created by Dan Leader ( Bread Alone ) and ha. book. Bookseller Inventory # ria9781584799344_rkm

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Book Description Stewart, Tabori Chang Inc, United States, 2011. Hardback. Book Condition: New. 256 x 230 mm. Language: English . Brand New Book. The Fundamental Techniques of Classic Bread Baking is based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City. This acclaimed program was originally created by Dan Leader ( Bread Alone ) and has been refined over the past 12 years by some of the world s greatest artisanal bread bakers (including master bakers who went on to become head bakers at Bouley Bakery in NYC and Bouchon Bakery in Napa Valley). The program is currently taught by a distinguished gathering of professional bread bakers from around the world, including Roger Gural, who was chosen this year by Daniel Boulud and Thomas Keller to represent the US in the Mondial du Pain competition in Lyons, France. The book, containing many of the proven recipes of the current course, will serve not only as a test reference in the classroom, but as a guide for professionals, amateur chefs, and home cooks desiring a total immersion in the art of bread baking. The book covers bread from around the world, including French, Italian, German and Middle European, and Gluten-Free bread. Chapters include Bread-Making Terms and Techniques , Bread Dough Mixing, Shaping, Proofing, and Baking , The 14 Steps of Bread making , and more. The Fundamental Techniques of Classic Bread Baking is an essential item in every home cook s library. Bookseller Inventory # AA29781584799344

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Book Description Stewart, Tabori Chang Inc, United States, 2011. Hardback. Book Condition: New. 256 x 230 mm. Language: English . Brand New Book. The Fundamental Techniques of Classic Bread Baking is based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City. This acclaimed program was originally created by Dan Leader ( Bread Alone ) and has been refined over the past 12 years by some of the world s greatest artisanal bread bakers (including master bakers who went on to become head bakers at Bouley Bakery in NYC and Bouchon Bakery in Napa Valley). The program is currently taught by a distinguished gathering of professional bread bakers from around the world, including Roger Gural, who was chosen this year by Daniel Boulud and Thomas Keller to represent the US in the Mondial du Pain competition in Lyons, France. The book, containing many of the proven recipes of the current course, will serve not only as a test reference in the classroom, but as a guide for professionals, amateur chefs, and home cooks desiring a total immersion in the art of bread baking. The book covers bread from around the world, including French, Italian, German and Middle European, and Gluten-Free bread. Chapters include Bread-Making Terms and Techniques , Bread Dough Mixing, Shaping, Proofing, and Baking , The 14 Steps of Bread making , and more. The Fundamental Techniques of Classic Bread Baking is an essential item in every home cook s library. Bookseller Inventory # AA29781584799344

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