The Fundamental Techniques of Classic Bread Baking

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.â€â€”Justin Chapple, *Food & Wine*“The supremely technical bread book of the year is *The Fundamental Techniques of Classic Bread...