The French Culinary Instituteâ€™s international bread-baking course, created in 1997, is taught by some of todayâ€™s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCIâ€™s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cookâ€™s library. Praise for Fundamental Techniques of Classic Bread Baking:â€œThe only bread-baking book youâ€™ll ever knead.â€â€”Justin Chapple, Food &amp; Wineâ€œThe supremely technical bread book of the year is The Fundamental Techniques of Classic Bread...

The Fundamental Techniques of Classic Bread Baking PDF

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