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| 008 |
101220s2011 nyu eng |
| 020 |
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|a 158479934X (paperback : alk. paper)
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| 020 |
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|a 9781584799344 (paperback : alk. paper)
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| 050 |
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|a TX769
|b .C46 2011
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| 090 |
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|a TX769
|b .C46 2011
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| 100 |
1 |
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|a Choate, Judith ,
|e author
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| 245 |
1 |
4 |
|a The fundamental techniques of classic bread baking
|c the French Culinary Institute ; Judith Choate with the Master Bread Bakers and Chefs of the French Culinary Institute ; photographs by Matthew Septimus
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| 260 |
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|a New York :
|b Stewart, Tabori & Chang ,
|c c2011
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| 300 |
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|a 351 p. :
|b col. ill. ;
|c 24 cm.
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| 500 |
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|a Includes index
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| 505 |
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|a 1. Introduction to the professional bread kitchen : basic principles and terms -- 2. Ingredients and their functions -- 3. Bread-making terms and techniques -- 4. Bread dough mixing, shaping, proofing, and baking -- 5. Pre-ferments -- 6. Exercises in baker's percentage -- 7. The fourteen steps of bread making -- 8. Classic French breads -- 9. Traditional Italian breads -- 10. German and middle European breads -- 11. Advanced bread formulas -- 12. Gluten-free formulas
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| 520 |
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|a Based on the course in international bread baking as taught at the world-renowned French Culinary Institute at the International Culinary Centre in New York City, this book covers bread from around the world, including French, Italian, German and Middle European, and Gluten-Free bread
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| 650 |
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0 |
|a Bread
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| 700 |
1 |
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|a Septimus, Matthew ,
|e author
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| 710 |
2 |
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|a French Culinary Institute (New York, NY)
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| 999 |
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|a 1000151379
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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