ENGLISH

Artisan Breads at Home with the Culinary Institute of America

By Culinary Institute of America , Cathy Charles , Eric Kastel

Book information

Publisher
Wiley; Houghton Mifflin Harcourt Publishing Company
Year
2010
ISBN
0470182601, 9780470182604
LCC
TX769 .K295 2010
Language
english
Format
PDF
Filesize
31 MB (32103041 bytes)
Edition
1
Pages
360\360
Orientation
portrait
Paginated
yes
Scanned
yes
Time added
2024-10-20 06:57:00

Description

You do not need to be a baking expert to make fine artisan breads at home. All it takes is the knowledge of ingredients, equipment, and techniques found inside this book. Certified Master Baker Eric Kastel takes you by the hand and gently guides you through the mysteries of bread baking. Beginning with a thorough discussion of ingredients and equipment, Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough's rise. From there, he outlines the twelve steps of bread baking, describing each one in detail. Once you've mastered basic breads, Chef Kastel will demonstrate advanced techniques. Whether you're a beginner or already an accomplished baker, "Artisan Breads at Home with The Culinary Institute of America" provides everything you need to bake a perfect loaf of artisan bread.

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