"Professional Bread Baking" is a comprehensive guide for bakers, offering a variety of recipes and formulas for creating exceptional artisanal bread. Authored by an Associate Professor at the Culinary Institute of America, it covers essential techniques for mixing, fermenting, shaping, proofing, and baking.
The official text of The Culinary Institute of America's culinary degree program, this comprehensive guide has educated thousands of chefs on essential techniques and fundamentals. The revolutionary seventh edition not only teaches how to cook but also explains why CIA methods are considered the gold standard. With stunning four-color photography and clear, instructive text, it is designed for both aspiring professionals and serious home cooks aiming for kitchen mastery. Featuring over 660 classic and contemporary recipes, including nearly 200 variations, the book emphasizes fundamental techniques that form a solid foundation for any cook. It covers a wide range of topics, from mise en place to finished dishes, including Stocks, Sauces, Soups, Meats, Poultry, Fish, Shellfish, Vegetables, Grains, and Baking. Beyond recipes, it addresses critical aspects of a chef's domain, such as tool and ingredient identification, nutrition, food science, and kitchen safety. This wealth of beautifully presented information is invaluable for any cook. Recognized by Time magazine as "The nation's most influential training school for professional cooks," this cornerstone text is essential for every serious culinary enthusiast.