The fundamental techniques of classic bread baking

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The fundamental techniques of classic bread baking

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

Bibliographic Details
Main Authors:	Choate, Judith (Author), Septimus, Matthew (Author)
Corporate Author:	French Culinary Institute (New York, NY)
Format:	Book
Language:	English
Published:	New York : Stewart, Tabori & Chang , c2011
Subjects:	Bread

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