[PDF.16pi] The Fundamental Techniques of Classic Bread Baking
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The Fundamental Techniques of Classic Bread Baking
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| #297183 in Books | imusti | 2011-11-01 | Original language:English | PDF # 1 | 9.50 x1.50 x10.50l,4.00 | File type: PDF | 352 pages | Stewart Tabori Chang||1 of 1 people found the following review helpful.| I'm sooo in love! Excellent for the serious baker! Fresh yeast available on !|By Lynda M. Breeze|I'm sooo in love! I am a very serious baker. I use over 29 grains, nuts, seeds for baking. I buy organic, non gmo, whole grain & have a beautiful mill for grinding grains & nuts. I add fruits, which I grow & dehydrate, eggs from chcken geese, ducks & turkeys that I raise, free range|About the Author||For more than 25 years, the renowned French Culinary Institute at the International Culinary Center in New York City has been teaching the fundamentals of Western cuisine through its hands-on Total Immersion curriculum. With a world-clas
The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who des...
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