Second Printing just released! The great tasting breads are just one of the reasons this book is so popular with students and serious home bakers. Another is the professional instruction that is presented in a clear and easy style. Recommended by the American Culinary Federation and winner of "Best Bread Book in the World" at the Paris Cookbook Fair.
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About the Author
Michael Kalanty is an artisan breadbaker and writer. For over twenty years, he has taught professional baking to hundreds of successful students and authored curriculums for culinary schools around the world. He is certified as an Executive Pasty Chef, Culinary Educator, and Master Taster. He pursued post-graduate studies in curriculum planning at University San Francisco.
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Most Helpful Customer Reviews
9 of 11 people found the following review helpful:
5.0 out of 5 stars
Professional AND Clear! These Bread Recipes Work!,
By Bread Head "Bread Head" (San Francisco Bay Area) - See all my reviews
This review is from: How To Bake Bread (Paperback)
On the market for only two days, already reviewed in the Sunday San Francisco Chronicle Food Section!(November 8, 2009). The book has found its way to Amazon and the book distributor called ATLAS BOOKS in Ohio. (1-800-Book-Log is their ordering number. Discount Code HBT1109TX reduces the list price from fifty to $35 for the holiday season.)
HOW TO BAKE BREAD contains all the bread recipes Chef Mike Kalanty uses in his intro bread baking course at the California Culinary Academy in San Francisco, plus many more. The writing style is conversational, just like the chef is talking to you. The recipes are written in the style of professional bakers. yields are for 2 loaves for KicthenAid mixers; Best of all--Chef shows how to make all the breads completely by hand, too. (There are bulked up yields for 20-quart mixers, so you can use these recipes in professional kitchens, too.) How many photos are in this book! It is like the Jacques Pepin La Technique and La Methode books from the day of Julia Child. When you're not in the kitchen, read the chapters on Fermentation, Proofing, Baking, etc. They are clear and easy to read. There's lots of small stories about pretzels, the Italian panettone (chef tells the story of a panettone tasting he was part of), Italian sandwich rolls, Challah, and Philly Sticky Buns. His intro story about when he apprenticed in France is inspiring and makes you want to start baking right away. Can you tell Kalanty is in love with bread? In love with teaching? This book will make you want to enroll in his course. Plus, the breads are really tasty. (Apparently chef is a master taster and develops baked goods for national manufacturers. The recipes taste like it!)
2 of 2 people found the following review helpful:
5.0 out of 5 stars
A Must Have For the Baker!,
Amazon Verified Purchase(What's this?)
This review is from: How To Bake Bread (Paperback)
I bought this book since Chef Kalanty was teaching my breads class at CCA in SF. Little did I know I would be one of the very priveledged to learn from one of the best in the artistry of bread baking.
Every step is outlined perfectly for someone who hasn't baked bread but has always wanted to. I would recommend this book to anyone looking to become a master in the craft of breads.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Bread demystified,
By David Haynes (York, PA United States) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: How To Bake Bread (Paperback)
I have been a Culinary Arts instructor for over 20 years, and far and away, the lesson that has consistently been the most difficult to deliver effectively was yeast breads. There are several reasons. One is that hardly anyone bakes bread at home anymore so few students were blessed enough to be able to observe fresh bread production at home. Secondly, most culinary arts textbooks barely scratch the surface, or the crust. They provide the bare basics and little else. Lastly, trade books on artisan breads assume a significant amount of prior experience and knowledge. Chef Kalanty's "How To Bake Bread: The Five Families of Bread" has done for the subject what Antonin Careme did for sauces by codifying them into a manageable five grand or mother sauces. But, Chef Kalanty did the "King of Chefs" one better. In his book, he breaks the learning down into small, discernible segments, complete w/ illustrations, tips and other learning aides.
Until recently I had only seen Chef Kalanty's book in manuscript form. Several years ago I received three chapters from the publisher to review. While I did a standard peer review, I d, instead of the chapter from our standard general culinary textbook. It was also the first time I had taught the subject to high school students. The results were a surprise (pleasant)to me. At the end of the yeast bread unit, the level of student understanding surpassed that of any group of college students that I had previously taught. Their products were consistently good to excellent. More surprising, several of them still bake yeast breads at home on a regular basis. If you want to really learn to bake bread, if you want to be comfortable with baking bread, this is a must have book.
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