Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
by Ciril Hitz
Quarry Books | Octobe 2008 | ISBN-10: 1592534538 | English | 176 pages | ePUB/PDF | 5.2/11.6 mb
http://www.amazon.com/Baking-Artisan-Bread-Expert-Formulas/dp/1592534538
While “bread” once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers’ markets, organic grocery stores, specialty shops…even the Internet. Baking Artisan Bread will show that finding these specialty breads is as easy as looking in your own kitchen!
Baking Artisan Bread provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different products—how’s that for streamlined?
About the Author
Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, RI, USA. Ciril has been recognised with numerous awards, and most recently was named a "2007 Top Ten Pastry Chef in America" by Pastry Art & Design magazine. His work has been featured on the NBC Today Show as well as The Food Network, including The Best Bread in the World, a feature documentary.
