Praise for Fundamental Techniques of Classic Bread Baking:
The only bread-baking book you ll ever knead. Justin Chapple, Food & Wine
The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn! Eater.com
There are other bread books, some very good ones. But The French Culinary Institute s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.
Mark H. Furstenberg, Owner of Bread Furst
To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast and this indispensable book!
Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria
The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of good bread for bakers everywhere.
Amy Scherber, Owner of Amy s Bread