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

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Artisan Breads at Home with the Culinary Institute of America Hardcover - 2009 - 1st Edition

Name: Artisan Breads at Home
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ISBN: 9780470182604

by Eric W. Kastel; Culinary Institute of America

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Summary

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.

From the publisher

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.

Details

Title Artisan Breads at Home with the Culinary Institute of America
Author Eric W. Kastel; Culinary Institute of America
Binding Hardcover
Edition number 1st
Edition 1
Pages 352
Volumes 1
Language ENG
Publisher Houghton Mifflin
Date 2009-12-23
Illustrated Yes
ISBN 9780470182604 / 0470182601
Weight 3.39 lbs (1.54 kg)
Dimensions 10.24 x 9.6 x 1.11 in (26.01 x 24.38 x 2.82 cm)
Library of Congress subjects Bread
Library of Congress Catalog Number 2009039247
Dewey Decimal Code 641.815

About the author

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).