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Awarded: "Best Bread Book in the World 2010" at the Paris CookBook Fair. Finalist: Best Professional CookBook 2010 by International Culinary Professionals (IACP) Quality Paperback: 544 pages, 45 Formulas, 325 illustrations. In early 19th century France, young Antoine Carême collected hundreds of sauce recipes from his chef colleagues throughout France. He categorized them into groups, representing each group with a leading sauce. The idea was that once a chef could make one of these leading sauces, he could easily make hundreds of variations from it. Today, the system is at the foundation of classical French cuisine and is known around the world as the Five Mother Sauces. This book is like that: for BREAD. ABOUT THE AUTHOR: Michael Kalanty teaches artisan bread baking at the California Culinary Academy in San Francisco. He has taught in Europe and South America. A noted sensory analyst, he has developed bakery products for several national manufacturers. He writes for a number of food periodicals. Chef Kalanty is certified as an Executive Pastry Chef, Culinary Educator, and Master Taster. His professional associations include the Bread Bakers Guild of America, American Culinary Federation, and International Association of Culinary Professionals. He is a curriculum advisor to Terra Madre, the world education council for Slow Foods International.
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