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The Fundamental Techniques of Classic Bread Baking

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ISBN: 9781584799344
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$70.00
SKU:
9781584799344
Minimum Purchase:
25 units
Bulk Pricing:
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Minimum Order: 25 copies per title

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Overview

The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s 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 FCI’s 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 cook’s library.

Praise for Fundamental Techniques of Classic Bread Baking:
“The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine

 


“The 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!” —Eater.com 

“There are other bread books, some very good ones. But The French Culinary Institute’s 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 book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.” 
—Mark H. Furstenberg, Owner of Bread Furst

 


“To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!”
—Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria

 


The 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 ‘good bread’ for bakers everywhere.”
—Amy Scherber, Owner of Amy’s Bread

 


 

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.

Unlike Amazon and other retailers who may also offer The Fundamental Techniques of Classic Bread Baking books on their website, we specialize in large quantities and provide personal service, from trusted, experienced, friendly people in Portland, Oregon. We offer a Price Match Guarantee, and QuickQuote form, to make purchasing quick and easy.

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Product Details

Author:
French Culinary Institute, Matthew Septimus
Format:
Hardcover
Pages:
352
Publisher:
Stewart, Tabori & Chang (November 1, 2011)
Language:
English
Audience:
General/trade
ISBN-13:
9781584799344
ISBN-10:
158479934X
Weight:
67.84oz
Dimensions:
10" x 9" x 1.5"
File:
Eloquence-HNA_12042024_P8039096_onix30_Complete-20241204.xml
Folder:
Eloquence
List Price:
$70.00
Pub Discount:
65
Case Pack:
8
As low as:
$35.70
Publisher Identifier:
P-ABRAMS
Discount Code:
A

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