Artisan breads at home with the Culinary Institute of America
By: Eric Kastel, Cathy Charles
Contributors: Charles, Cathy, 1964-; Culinary Institute of America
Publisher: John Wiley & Sons
Published: 2010
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 352
ISBN-13: 9780470182604
Notes: Includes index.
Table of contents: title: Ingredients and equipment; title: The basics of bread making; title: Basic lean dough breads and rolls; title: Basic enriched dough breads and rolls; title: Flat breads; title: Advanced artisan bread making; title: Advanced breads with preferments; title: Advanced enriched dough breads and rolls; title: Readings and resource.