Artisan Breads at Home (at Home with The Culinary Institute of America)

Binding: Hardcover
EAN: 9780470182604
Edition: 1
ISBN: 0470182601
Item Dimensions:1111024339960
Label: Wiley
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 352
Publication Date: January 12, 2010
Publisher: Wiley
Studio: Wiley

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Editorial Review:

Amazon.com Review:
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.

Recipe Excerpts from Artisan Breads at Home

Books

Baguette with Poolish

Flatbread with Sun-Dried Tomato and Asiago Cheese

Rustic Rye Bread

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Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi In association with amazon.com Product price accurate as of 02/23/2012 04:51 EST and is subject to change. $199.00