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The Fundamental Techniques of Classic Bread Baking

ebook

The French Culinary Instituteâs international bread-baking course, created in 1997, is taught by some of todayâs greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCIâs complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cookâs library.
Praise for Fundamental Techniques of Classic Bread Baking:

âThe only bread-baking book youâll ever knead.ââJustin Chapple, Food & Wine

âThe supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!â âEater.com 
âThere are other bread books, some very good ones. But The French Culinary Instituteâs 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 bookâs greatest virtue is its sensible organization, which makes it perfect for the self-teacher.â 
âMark H. Furstenberg, Owner of Bread Furst

âTo make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeastâand this indispensable book!â

âIacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria

âThe 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 âgood breadâ for bakers everywhere.â

âAmy Scherber, Owner of Amyâs Bread


Expand title description text
Publisher: ABRAMS

Kindle Book

  • Release date: October 5, 2021

OverDrive Read

  • ISBN: 9781613121948
  • Release date: October 5, 2021

EPUB ebook

  • ISBN: 9781613121948
  • File size: 19551 KB
  • Release date: October 5, 2021

Formats

Kindle Book
OverDrive Read
EPUB ebook

Languages

English

The French Culinary Instituteâs international bread-baking course, created in 1997, is taught by some of todayâs greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCIâs complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cookâs library.
Praise for Fundamental Techniques of Classic Bread Baking:

âThe only bread-baking book youâll ever knead.ââJustin Chapple, Food & Wine

âThe supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!â âEater.com 
âThere are other bread books, some very good ones. But The French Culinary Instituteâs 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 bookâs greatest virtue is its sensible organization, which makes it perfect for the self-teacher.â 
âMark H. Furstenberg, Owner of Bread Furst

âTo make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeastâand this indispensable book!â

âIacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria

âThe 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 âgood breadâ for bakers everywhere.â

âAmy Scherber, Owner of Amyâs Bread


Expand title description text