The French Culinary Institute’s newly released “The Fundamental Techniques of Classic Bread Baking” cookbook follows the outline of the esteemed institute’s international “total-immersion” intensive 12-week bread-making course. With detailed instructions and 300 color photographs, bakers of all levels will enjoy delving into any one of the book’s 352 pages covering classic French, Italian, German and Middle European breads. Recipes for all the classics are here − from baguettes and brioche, to ciabatta, foccacia and pizza. Look, too, for challah, kugelhopf, stollen and pretzels, as well as Swedish limpa and German fruit bread. Those interested in gluten-free baking, won’t be disappointed in the book’s fine formulas for lemon scones, buttermilk biscuits, almond bread, plus more. With the first half of the book focusing on basic bread baking principles, terms and techniques, including “The Fourteen Steps of Bread Making,” “The Fundamental Techniques of Classic Bread Baking” is as noteworthy for its ability to teach, as it is to inspire. Whether used as a reference tool, a recipe source, or a companion to other books on baking, “The Fundamental Techniques of Classic Bread Baking” is a serious book for the serious baker. Find “The Fundamental Techniques of Classic Bread Baking at booksellers, or via on-line sources, such as www.Amazon.com, or www.Barnesandnoble.com.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.