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Synopsis

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.

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Details

Bookseller: EB-Books (US)
Bookseller's Inventory #: 570W2K000GKC_ns
Title: Artisan Breads at Home
Author: The Culinary Institute of America
Book Condition: UsedAcceptable
Quantity Available: 1
Binding: Trade Cloth
ISBN 10: 0470182601
ISBN 13: 9780470182604
Publisher: Houghton Mifflin Harcourt
This edition first published: 2009-12-23

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Acceptable: A non-traditional book condition description that generally refers to a book in readable condition, although no standard exists...