Artisan Breads at Home
Artisan Breads at Home  -     By: Eric W. Kastel
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Houghton Mifflin Harcourt / 2009 / Hardcover
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Artisan Breads at Home

Houghton Mifflin Harcourt / 2009 / Hardcover

In Stock
Stock No: WW182604


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Product Information

Format: Hardcover
Number of Pages: 352
Vendor: Houghton Mifflin Harcourt
Publication Date: 2009
Dimensions: 10.00 X 9.25 (inches)
ISBN: 0470182601
ISBN-13: 9780470182604

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Publisher's Description

An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home

This addition to The Culinary Institute of America's "At Home" series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.

In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.

  • Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads
  • Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs
  • Author Eric Kastel, CMB, CHE is now Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The CIA. He has also been the head baker for Whole Foods and Bread Alone.

Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.

Author Bio

ERIC W. KASTEL, CMB, CHE, is an associate professor of baking and pastry arts at The Culinary Institute of America. He is a 1990 graduate of the CIA, and has worked as production manager at Whole Foods Bakehouse in Dallas, Texas, and as head baker at the famed Bread Alone in Boiceville, New York.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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