Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
The Fundamental Techniques of Classic Bread Baking Hardcover – November 1, 2011
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Frequently Bought Together
Customers Who Bought This Item Also Bought
About the Author
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.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
Buying this book and using it to teach yourself the FCI way of baking bread means that you will probably need to update some of your kitchen equipment. For me, I ended up buying a better digital scale, a couche, a dough rising bucket, a baker's peel, a better baking stone, some higher quality IDY yeast, and a several types of flour beyond "bleached all purpose" and "bread" flour. I still want to eventually get a pain de mie (pullman) pan, a La Cloche and other specialty baking items.
Armed with new ingredients and baking implements, I read the first several chapters on prep and theory. While I won't be using the Baker's Percentage any time soon in my home baking, this book did its best to introduce the concept (although I like Rose Levy Beranbaum's "dough percentage" concept better). After digesting all of the theory and technique discussions, I was eager to start baking bread. For full disclosure, I have a standard electric oven which goes up to 500F. I also have a 5 quart stand mixer. Aside from that and the basic equipment outlined in this book, I don't have any special commercial grade equipment.
My first gripe with the book is the usage of fresh yeast which is pretty much inaccessible to the average home baker.Read more ›
I'd recommend this for anyone who's taken a course in the past and wants a more pleasant way to remember what they've been taught or as a great addition to the bread maker wanting to have the knowledge of FCI at their fingertips. The fact the course from FCI aligns so well with the ones I've taken at Le Cordon Bleu is a most welcome bonus.
The main advantage that this book has over the other titles mentioned is the ease of use and the clear instructions. The only part that I found somewhat confusing was the verbose descriptions of how to shape the different forms of bread loaves. This could have been accomplished more effectively with more illustrations.
If you only get one bread book GET THIS ONE!
I have spent over 10 years making recipes from the King Arthur cookbooks. I was not surprised by anything I saw in this book. I love the fact that it is a classroom type of book. It is loaded with anything you need to know about cream, butter, eggs, flours, etc. There are some easy recipes to start with. King Arthur all-purpose flour will work just fine for starting out if you can not find the bread flour. You will need a scale and good flour.
Most Recent Customer Reviews
It's an excellent book. It includes almost all professional information about bread/bakery. If you look for only the bread recipes, it is not that book. Read morePublished 8 months ago by Gizem
Very thorough in its approach, easy to follow directions, I love this book!!Published 20 months ago by John j Gabriel
Great Book. A lot of recipes. Good examples of the basis of artisian Bread.Published 22 months ago by Menno Plagmeijer
This is a wonderful book with very clear instructions, and illustrations. It is a textbook, but reads like advice from your mom.Published on May 8, 2014 by memarkley