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.
Great Book. A lot of recipes. Good examples of the basis of artisian Bread.Published 1 month ago by Menno Plagmeijer
The book brought back all the fond memories of attending FCI's bread baking course and is a great refresher of the knowledge gained and perhaps forgotten.Published 8 months ago by Dennis Gehr
Good text book. Sometimes the recipes call for ingredients not found in general grocery stores, but it covers most all Euro countries and it's well worth the investment to have the... Read morePublished 9 months ago by Daniel
one of the best books for baking bread, with lot of special information and many examples for the best breadPublished 10 months ago by Wolfgang Mayer
This book is quite close to the technicalities of baking. The best I've seen till now. Certainly to be recommended.Published 12 months ago by Peter Raabye
I have Peter Reinhart's "Bread Baker's Assistant" and "Artisan Bread Every Day" and Maggie Glazer's "Artisan Bread Baking in America" which are good, but this book is the best! Read morePublished 13 months ago by Vicious Babushka
The book explain many things about bread making. Teaches one to wheigh the ingredients which makes things more accurate.
Not much info on sourdough.
This book is a bit simpler than other bread baking techinque books, it also has some great ips to make bread at homePublished 17 months ago by Juan E Bejar F