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Basic to Advanced Book on Artisan Breads
from C.H.I.P.S.

Artisan Breads
by Eric W. Kastel

in Artisan Breads Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, to Sourdough.

In addition, Artisan Breads provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.

  • Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads
  • Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs

Certified Master Baker Eric Kastel is Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The Culinary Institute of America.

Contents

  1. Introduction to Artisan bread
  2. Ingredients and Equipment
  3. The Basics of Bread Making
  4. Basic Lean Dough: Breads and Rolls
  5. Basic Enriched Dough: breads and Rolls
  6. Advanced Artisan bread Making
  7. Basic Flatbreads
  8. Advanced Breads with Preferments
  9. Advanced Enriched Dough: Breads and Rolls

Sauces and Dips
Index

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Artisan Breads
by Eric W. Kastel
2010 343 pages $34.95 + shipping
Texas residents please add 6.75 % sales tax

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