How To Bake Bread: The Five Families of Bread
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 List Price: $50.00 Sale Price: $45.00 Availability: Usually ships in 2 to 3 weeks Eligible For Free Shipping 
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Product Description
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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A chef for 20 years, plus nearly 10 in education as both faculty and administration, this is the best book on ANY single topic in culinary arts I have come across.
A master work we still still read in 100 years, it sits proudly next to Le Guide Culinaire (which I rarely use)!
Thank you Chef Kalanty for taking the staff-of-life and giving it back to us in a way we can both teach AND continue to learn.
Chef Bennett
Denver, Colorado
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On the market for only two days, already reviewed in the Sunday San Francisco Chronicle Food Section!(November 8, 2009). The book has found its way to Amazon and the book distributor called ATLAS BOOKS in Ohio. (1-800-Book-Log is their ordering number. Discount Code HBT1109TX reduces the list price from fifty to $35 for the holiday season.)
HOW TO BAKE BREAD contains all the bread recipes Chef Mike Kalanty uses in his intro bread baking course at the California Culinary Academy in San Francisco, plus many more.
The writing style is conversational, just like the chef is talking to you. The recipes are written in the style of professional bakers. yields are for 2 loaves for KicthenAid mixers; Best of all–Chef shows how to make all the breads completely by hand, too. (There are bulked up yields for 20-quart mixers, so you can use these recipes in professional kitchens, too.)
How many photos are in this book! It is like the Jacques Pepin La Technique and La Methode books from the day of Julia Child.
When you’re not in the kitchen, read the chapters on Fermentation, Proofing, Baking, etc. They are clear and easy to read. There’s lots of small stories about pretzels, the Italian panettone (chef tells the story of a panettone tasting he was part of), Italian sandwich rolls, Challah, and Philly Sticky Buns. His intro story about when he apprenticed in France is inspiring and makes you want to start baking right away.
Can you tell Kalanty is in love with bread? In love with teaching? This book will make you want to enroll in his course. Plus, the breads are really tasty. (Apparently chef is a master taster and develops baked goods for national manufacturers. The recipes taste like it!)
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This is one of th best books on the market as far as teaching beginners to bake bread the book is very approachable and full of great tips and stories, Mike explains every little detail just like he does in class in an easy to grasp way, if you are a bread head home baker striving to bake great bread get this book. Great Book MIKE
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I am a bread-baking fanatic, and I eagerly await any new bread book that comes to market. This book seemed so promising, yet I was gravely disappointed when I received it.
This book presents an extremely one-dimensional view of bread making. The author insists that all breads are based on five basic families, each with its own set of techniques. These five families may represent commercial, mass-produced loaves, but not artisan breads.
The book makes absolutely no mention of advanced baking techniques: no preferments or sourdough, no various mixing methods, etc.
I found the instructions far too long, and the formulas rather boring. I do not see myself ever baking out of this book, nor will I be using it as a reference. There are far better books out there.
The bottom line: if you are interested in learning how to mass-produce mediocre bread, get this book. If you are interested in understanding bread and creating excellent tasting artisan loaves, I would skip this book.