Artisan Breads Book at Home at Home with The Culinary Institute of America VGOOD
US $25.00US $25.00
Sep 04, 15:47Sep 04, 15:47
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Artisan Breads Book at Home at Home with The Culinary Institute of America VGOOD
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Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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US $4.47 (approx S$ 5.76) USPS Media MailTM.
Located in: Monroe, Connecticut, United States
Delivery:
Estimated between Sat, 27 Sep and Fri, 3 Oct to 94104
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14 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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eBay item number:286670821078
Item specifics
- Condition
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9780470182604
About this product
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0470182601
ISBN-13
9780470182604
eBay Product ID (ePID)
74812295
Product Key Features
Book Title
Artisan Breads at Home
Number of Pages
352 Pages
Language
English
Topic
Courses & Dishes / Bread
Publication Year
2009
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
54.3 Oz
Item Length
10 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-039247
Dewey Edition
22
Dewey Decimal
641.8/15
Table Of Content
ACKNOWLEDGMENTS. 1 Introduction to Artisan Bread. 2 Ingredients and Equipment. 3 The Basics of Bread Making. 4 Basic Lean Dough: Breads and Rolls. 5 Basic Enriched Dough: Breads and Rolls. 6 Advanced Artisan Bread Making. 7 Basic Flatbreads. 8 Advanced Breads with Preferments. 9 Advanced Enriched Dough: Breads and Rolls. SAUCES AND DIPS. APPENDIX. READINGS AND RESOURCES. INDEX.
Synopsis
At Home with the Culinary Institute of AmericaArtisan BreadsEric W. KastelThe ultimate guide to baking exquisite loaves, rolls, and flatbreads at home"Most home bakers don't have a fancy brick oven, and many people stiffen up at the mere mention of the word 'yeast.' The words 'sourdough starter' can make the blood run cold. Maybe you are one of those people thinking, 'Who, me? I can't control yeast. And besides, who has time for that?' . . . Or maybe you used to bake bread and want to get back into it again and, say, try your hand at that elusive sourdough. You can do it! Have a good time. The last thing baking bread should be is stressful or onerous. There are too many things in life that are not fun, and bread baking should not be one of them. Let the process of baking and breaking bread add enjoyment to your life." -Eric W. Kastel, 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., 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., 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.
LC Classification Number
TX769
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