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Artisan Breads at Home
by The Culinary Institute of America
ISBN-10: 0470182601
ISBN-13: 9780470182604
ISBN-13: 9780470182604
Region: USA
Publisher: Wiley
Publication Date: January, 2010
Publishers Information
About Artisan Breads at Home
Publisher Web Link: http://www.wiley.com/
An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home
This addition to The Culinary Institute of America’s “At Home” series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA’s expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.
In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.
- Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads
- Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs
- Author Eric Kastel, CMB, CHE is now Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The CIA. He has also been the head baker for Whole Foods and Bread Alone.
Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste. (http://www.wiley.com/)
Author Information
About The Culinary Institute of America
Author Web Link: http://www.ciachef.edu/
Cookbooks by The Culinary Institute of America
Recipe Index
Recipe index coming soon.