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The Fundamental Techniques of Classic Bread Bakingby French Culinary Institute
Synopses & Reviews
The French Culinary Instituteand#8217;s international bread-baking course, created in 1997, is taught by some of todayand#8217;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 FCIand#8217;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 cookand#8217;s library.
Praise for Fundamental Techniques of Classic Bread Baking:
and#8220;The only bread-baking book youand#8217;ll ever knead.and#8221;and#8212;Justin Chapple, Food and Wine
and#8220;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!and#8221; and#8212;Eater.comand#160;
and#8220;There are other bread books, some very good ones. But The French Culinary Instituteand#8217;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 bookand#8217;s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.and#8221;and#160;
and#8212;Mark H. Furstenberg, Owner of Bread Furst
and#8220;To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeastand#8212;and this indispensable book!and#8221;
and#8212;Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria
and#8220;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 and#8216;good breadand#8217; for bakers everywhere.and#8221;
and#8212;Amy Scherber, Owner of Amyand#8217;s Bread
The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Centerandrsquo;s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with andldquo;Flavors of Italy,andrdquo; an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.
Praise for The Fundamental Techniques of Classic Italian Cuisine:
andldquo;Wow. This cookbook. . . . Wow. Letandrsquo;s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!andrdquo; andmdash;TheKitchn.com
An indispensable addition to any serious home bakerand#8217;s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pand#226;tissier Jacques Torres for New Yorkand#8217;s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.and#160;
Each chapter begins with an overview of the required techniques, followed by dozens of recipesand#151;many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredientsand#151;quite simply the most valuable baking book you can own.
About the Author
For more than 25 years, the renowned French Culinary Institute at the International Culinary Center in New York City has been teaching the fundamentals of Western cuisine through its hands-on Total Immersion curriculum. With a world-class facility, a distinguished faculty, and a celebrated restaurant, the FCI is among the leading schools of its kind.
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