Synopses & Reviews
Baking Breakfast Breads and Pastries will provide a wide range of recipes that will cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. Whether your goal is to bake simple and wholesome treats to enjoy on the way to school or to produce a breakfast pastry spread that rivals any upscale hotel, this book intends to cover it all.
The book introduces the formulas in a generally progressive manner, meaning the easiest formulas will be at the beginning of the book and the more complex formulas towards the end. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker. What's more, a short (20-30 minute) DVD will be developed simultaneously along with the book to provide an additional invaluable level of instruction. While two of the formulas (brioche and croissant) have been covered in Baking Artisan Bread, it is impossible to conceive of a book on breakfast breads and pastries without them. The presentation of the formulas in the book will be treated more like traditional recipes. The book's photographs will focus more on beauty and product shots, but techniques will demand step-by-step process shots for clarity. The tone of the photographs will be warm and inviting, with a nice combination of both outdoor and indoor table settings and studio shots.
Review
STARRED REVIEW
Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond
Hitz, Ciril (Author)
Synopsis
Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive--the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker. A short (20-30 minute) DVD accompanies the book, adding an invaluable level of instruction.
Synopsis
Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker. A short (20-30 minute) DVD accompanies the book, adding an invaluable level of instruction.
Synopsis
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.
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 graduated from the Rhode Island School of Design, after which he returned to his native Switzerland and completed a three-year apprenticeship as a Pastry Chef/Chocolatier. He was first introduced to bread baking while in Europe, which laid the foundation for the skills that led him to where he is today. Hitz has been recognized nationally and internationally with numerous awards and accomplishments. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art and Design magazine. In 2004 he competed in the National Bread and Pastry Team Championship, winning the overall team Gold Medal as well as all individual bread awards. He was a member of the Bread Bakers Guild Team USA that competed at the 2002 Coupe du Monde de la Boulangerie in Paris, France, where the team captured the silver medal. He has been a guest instructor and expert at many national and international culinary events and schools and serves on the Advisory Board of the Bread Bakers Guild of America. Ciril Hitz 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 the producer of his own line of educational DVDs. For more information on his work, visit www.breadhitz.com.