by Eric Kastel and The Culinary Institute of America
Artisan Breads at Home is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Author Eric Kastel leads readers through simple and challenging recipes from baguettes, peasant bread, and ciabatta to cheddar onion rye rolls, coffee cake, and even sourdough.
In addition, Artisan Breads at Home provides thorough explanations of ingredients—including flour breakdowns and chemical reactions—easy-to-understand terminology and definitions, and a detailed equipment guide.
Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.
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 and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).
This page created March 2010
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