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The Fundamental Techniques of Classic Bread Baking [Hardcover]

Matthew Septimus
4.5 out of 5 stars  See all reviews (6 customer reviews)
RRP: £39.99
Price: £25.99 & FREE Delivery in the UK. Details
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Book Description

1 Dec 2011
"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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Frequently Bought Together

The Fundamental Techniques of Classic Bread Baking + The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies + Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Price For All Three: £71.99

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Product details

  • Hardcover: 352 pages
  • Publisher: Stewart, Tabori & Chang (1 Dec 2011)
  • Language: English
  • ISBN-10: 158479934X
  • ISBN-13: 978-1584799344
  • Product Dimensions: 26.2 x 23.6 x 3.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 186,284 in Books (See Top 100 in Books)

Product Description

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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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Do you really need this Book? 26 Nov 2012
Format:Hardcover|Verified Purchase
If you serious about bread and about producing quality and consistent products for your customers then the answer would be YES. This book is absolutely essential to any serious Baker.
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5.0 out of 5 stars Perfect book 11 Oct 2014
By ivana
Format:Hardcover|Verified Purchase
perfect book, great recipes. It would be good if you have some techniques of making bread already mastered, as the book explains the techniques only in words, but there are youtube. in detail explained and mathematical formulas shown how to obtain a certain amount of bread, which postorku ingredients should be represented, etc.the price of the book is justified
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1 of 2 people found the following review helpful
5.0 out of 5 stars For every baker, at home and professional. 5 Nov 2012
By Jenny
Format:Hardcover|Verified Purchase
A lot of people who bought this book have been frightened by the technical language, but there is a lot to learn and maybe more important for someone that's just started baking so you won't make to many mistakes or at least have a clue to understand what went wrong. You should know that it's a lot of sourdough recipes , but some of them can be made the day before, instead of the ten days project, and especially the biga worked out really great. The recipe for focaccia was so good and easy to make, but you should put olives, sun-dried tomatoes and herbs in the dough instead of on top and use so much that you can't take a bite without getting all the flavours. I recommend this to everyone that bakes bread.
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