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    The Fundamental Techniques of Classic Bread Baking (Hardback) By (author) Matthew Septimus

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    Description"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.


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  • Full bibliographic data for The Fundamental Techniques of Classic Bread Baking

    Title
    The Fundamental Techniques of Classic Bread Baking
    Authors and contributors
    By (author) Matthew Septimus
    Physical properties
    Format: Hardback
    Number of pages: 352
    Width: 229 mm
    Height: 254 mm
    Thickness: 36 mm
    Weight: 1,814 g
    Language
    English
    ISBN
    ISBN 13: 9781584799344
    ISBN 10: 158479934X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.815
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBVS
    B&T Modifier: Subject Development: 08
    DC22: 641.8/15
    BISAC V2.8: CKB004000
    B&T Approval Code: A97405000
    BISAC V2.8: CKB009000
    LC subject heading: ,
    LC classification: TX769 .F86 2011
    DC23: 641.815
    Thema V1.0: WBVS
    Illustrations note
    300 colour photographs
    Publisher
    Stewart, Tabori & Chang Inc
    Imprint name
    Stewart, Tabori & Chang Inc
    Publication date
    01 November 2011
    Publication City/Country
    New York
    Author Information
    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.