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Baking Artisan Pastries & Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyondby Ciril Hitz
Synopses & Reviews
Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats — baked fresh from your own oven. Begin with a few everyday ingredients and a hankering for home baking, and you end up with a kitchen full of artisan-quality muffins, scones, quick breads, donuts, and more.
The home-baking movement is ever-expanding, a subculture full of people hungry for knowledge culled from the professional community. Simultaneously, the professionals are seeking out masters from previous generations, as well as new frontiers of information, to expand their skills.
Baking Artisan Pastries and Breads meets all your pastry and bread baking needs, from Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts. Along the way you'll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.
With Baking Artisan Pastries and Bread as your guide, you can begin your day with hearty, delicious breads and treats baked in your own oven. Learn what to look for in ingredients, and the "how" and "why" behind the baking secrets of professionals.
About the Author
Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson and Wales University in Providence, Rhode Island. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art and Design magazine. He is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is author of Baking Artisan Bread.
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