Inicio Artisan Breads at Home with the Culinary Institute of America de Eric W. Kastel; Culinary Institute of America (ISBN: 9780470182604)

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Artisan Breads at Home with the Culinary Institute of America Tapa dura - 2009 - 1st Edición

Name: Artisan Breads at Home
Price: 7.84 USD
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Author: Add The Culinary Institute of America
ISBN: 9780470182604

de Eric W. Kastel; Culinary Institute of America

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Resumen

An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home

This addition to The Culinary Institute of America's "At Home" series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.

In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.

Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads
Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs
Author Eric Kastel, CMB, CHE is now Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The CIA. He has also been the head baker for Whole Foods and Bread Alone.

Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.

Información de la editorial

An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home

This addition to The Culinary Institute of America's At Home series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.

Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads
Author Eric Kastel, CMB, CHE is now Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The CIA. He has also been the head baker for Whole Foods and Bread Alone.

Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.

Detalles

Título Artisan Breads at Home with the Culinary Institute of America
Autor Eric W. Kastel; Culinary Institute of America
Encuadernación Tapa dura
Número de edición 1st
Edición 1
Páginas 352
Volúmenes 1
Idioma ENG
Editorial Houghton Mifflin
Fecha de publicación 2009-12-23
Ilustrado Sí
ISBN 9780470182604 / 0470182601
Peso 3.39 libras (1.54 kg)
Dimensiones 10.24 x 9.6 x 1.11 pulgadas (26.01 x 24.38 x 2.82 cm)
Library of Congress subjects Bread
Número de catálogo de la Librería del Congreso de EEUU 2009039247
Dewey Decimal Code 641.815

Acerca del autor

Eric W. Kastel, CMB, CHE, is an associate professor of baking and pastry arts at The Culinary Institute of America. He is a 1990 graduate of the CIA, and has worked as production manager at Whole Foods Bakehouse in Dallas, Texas, and as head baker at the famed Bread Alone in Boiceville, New York.

Founded in 1946, The Culinary Institute Of America is an independent, not?for?profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).

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