Artisan Breads at Home with the Culinary Institute of America
Beginning with a thorough discussion of ingredients and equipment, Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough's rise. From there, he outlines the 12 steps of bread baking, describing each one in detail.
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Produktdetails
Weitere Autoren: Culinary Institute of America
- ISBN: 978-0-470-18260-4
- EAN: 9780470182604
- Produktnummer: 5183824
- Verlag: Houghton Mifflin
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 343 S.
- Masse: H26.0 cm x B24.4 cm x D2.8 cm 1'538 g
- Gewicht: 1538
Über den Autor
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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