For those who have always wanted to learn the art of bread baking, The French Culinary Institute’s November 1 release of The Fundamental Techniques of Classic Bread Baking (Stewart, Tabori & Chang, 2011, ISBN: 978-1-58479-934-4, $65.00/Can. $75.00) is the perfect cookbook. An indispensable addition to any serious home-baker’s library, The Fundamental Techniques of Classic Bread Baking is a 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 first half of the book introduces the reader to terms, basic techniques and “The Fourteen Steps of Bread Making.” Armed with this knowledge, readers are then given step-by-step instructions (with photos) to classic recipes for French, Italian, German, Middle European and gluten-free breads. Ranging from the familiar (straight baguette) to haute cuisine (carta di musica), this title is encyclopedic in both scope and format. Among its 352 pages are 300 color photographs.