Bread Baking Demystified
An indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Bread Baking offers a glimpse into The French Culinary Institute’s intensive eight-week bread-baking course, taught by some of today’s greatest artisanal bread bakers.
The first half of the book introduces the reader to terms, basic techniques, and the Fourteen Steps of Bread Making. Armed with this knowledge, readers are then given step-by-step instructions (with photos) to detailed recipes for French, Italian, German, Middle European, and gluten-free breads. Ranging from familiar classics (straight baguette) to the regional specialties (carta di musica), this volume is encyclopedic in both scope and format.
The Fundamental Techniques of Classic Bread Baking is the ultimate compilation of the work of history’s greatest bakers and the culmination of the revival of artisanal bread baking in America. Serving as a reference in the classroom, this book is also a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking.
The Reviews Are In
"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
The first half of the book introduces the reader to terms, basic techniques, and the Fourteen Steps of Bread Making. Armed with this knowledge, readers are then given step-by-step instructions (with photos) to detailed recipes for French, Italian, German, Middle European, and gluten-free breads. Ranging from familiar classics (straight baguette) to the regional specialties (carta di musica), this volume is encyclopedic in both scope and format.
The Fundamental Techniques of Classic Bread Baking is the ultimate compilation of the work of history’s greatest bakers and the culmination of the revival of artisanal bread baking in America. Serving as a reference in the classroom, this book is also a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking.
The Reviews Are In
"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