PublishedWiley & Sons, December 2009 |
ISBN9780470182604 |
FormatHardcover, 352 pages |
Dimensions25.9cm × 24.2cm × 2.9cm |
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 an associate professor of baking and pastry arts at The CIA and a former 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.
