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6 Pastry & Baking
North America
Off The Wire
News, events and
happenings from
around the region
New Bread Book
The Fundamental Techniques of
Classic Bread Baking
An indispensable addition to any serious baker’s library, The
Fundamental Techniques of Classic Bread Baking (Stewart, Tabori
& Chang; November 2011; U.S. $65.00/; ISBN: 978-1-58479-934-
4) is your glimpse into the exclusive French Culinary Institute’s
intensive 12-week bread-baking course. Created in 1997, this
course is taught by some of today’s greatest artisanal bread bakers
and regarded as one of the top programs in the world.
The Fundamental Techniques of Classic Bread Baking is the
penultimate compilation of the work of history’s greatest bakers
and the culmination of the revival of artisanal bread baking in
America. Serving as a reference in the classroom, this book is
also a guide for professionals, amateur chefs, and home cooks
who desire total immersion in the art of bread baking.
For more than 25 years, the renowned French Culinary
Institute at the International Culinary Center in New York City
has been teaching the fundamentals of Western cuisine through
its hands-on Total Immersion curriculum. With a world-class
facility, a distinguished faculty, and a celebrated restaurant, the
FCI is among the leading schools of its kind.
The Fundamental Techniques of Classic Bread Baking is available
on Amazon.com.