The Fundamental Techniques of Classic Bread Baking

Author(s): Matthew Septimus

Cookery - Food - Drink

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.


Product Information

For more than 20 years, the FCI in Manhattan has been teaching the fundamentals of Western Cuisine through its "Total Immersion" curriculum. With a world-class faculty, a celebrated restaurant, and business as well as cooking and wine courses, the FCI is among the leading schools of its kind. The School is under the direction of deans Jacques Pepin, Alain Sailhac, Andre Soltner, and Jacques Torres.

General Fields

  • : 9781584799344
  • : Stewart, Tabori & Chang Inc
  • : Stewart, Tabori & Chang Inc
  • : October 2011
  • : 229mm X 254mm X 36mm
  • : United States
  • : December 2011
  • : books

Special Fields

  • : Matthew Septimus
  • : Hardback
  • : 641.815
  • : 352
  • : 300 colour photographs