Overview
Praise for Fundamental Techniques of Classic Bread Baking:
āThe only bread-baking book youāll ever knead.āāJustin Chapple, Food & Wine
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āThe 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!ā āEater.comĀ
āThere are other bread books, some very good ones. But The French Culinary Instituteās 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 bookās greatest virtue is its sensible organization, which makes it perfect for the self-teacher.āĀ
āMark H. Furstenberg, Owner of Bread Furst
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āTo make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeastāand this indispensable book!ā
āIacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria
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āThe 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 āgood breadā for bakers everywhere.ā
āAmy Scherber, Owner of Amyās Bread
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This book title, The Fundamental Techniques of Classic Bread Baking, ISBN: 9781584799344, by French Culinary Institute, Matthew Septimus, published by Stewart, Tabori & Chang (November 1, 2011) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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