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The Fundamental Techniques of Classic Bread Baking Hardcover – 1 Dec 2011
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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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The technical information about bread making that the start of the book are very detailed, and include a lot of detail missing from many other books. Descriptions of the method for each loaf are extremely well thought-through, clear and easy to follow.
If I have two minor disappointments, it is that there is little descriptive information about the origins or history of many of the traditional recipes and that - while the book as plenty of photographs - not all the recipes show you how the finished loaf will look.
This is a large format book, which is well-presented and had the nice addition of a ribbon marker tfor keep your place.
This is probably not the book for the novice bread baker, or those who expect a loaf of bread after a few hours, but will be a serious resource for readers who what to take their bread-making to the next level.
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