The French Culinary Institute at The International Culinary Center to Release The Fundamental Techniques Of Classic Bread Baking for Home Bakers November 1
For those who have always wanted to learn the art of bread baking, The French Culinary Institute’s November 1 release of The Fundamental Techniques of Classic Bread Baking (Stewart, Tabori & Chang, 2011, ISBN: 978-1-58479-934-4, $65.00/Can. $75.00) is the perfect cookbook. An indispensable addition to any serious home-baker’s library, The Fundamental Techniques of Classic Bread Baking is a glimpse into the exclusive French Culinary Institute’s intensive 12-week bread-baking course. Created in 1997, this course is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world.
The first half of the book introduces the reader to terms, basic techniques and “The Fourteen Steps of Bread Making.” Armed with this knowledge, readers are then given step-by-step instructions (with photos) to classic recipes for French, Italian, German, Middle European and gluten-free breads. Ranging from the familiar (straight baguette) to haute cuisine (carta di musica), this title is encyclopedic in both scope and format. Among its 352 pages are 300 color photographs.
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 and has launched the careers of many of America’s most prominent chefs including the Food Network’s Bobby Flay and Claire Robinson, Wylie Dufresne of WD-50, Dan Barber of Blue Hill and David Chang of Momofuku. The institute is also the publisher of James Beard Foundation Award winners for the Best Book for Cooking from a Professional Point of View, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts. The latter also received the 2010 Cookbook Award from the International Association of Culinary Professionals.