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The Fundamental Techniques of Classic Bread Baking Hardcover – 1 Dec 2011


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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
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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: 26.7 x 3.8 x 24.1 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 389,022 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.

Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Jrf Botha on 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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By ivana on 11 Oct 2014
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 By Jenny on 5 Nov 2012
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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