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 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!)
Overview
In the 19th century, Antoine Careme collected hundreds of sauce recipes from his chef colleagues throughout France. He grouped them into families, and represented each group by a Mother Sauce. The idea was that once a chef made one of these Mother Sauces, he could easily make hundreds of variations from it. This book is like that…for BREAD.
How To Bake Bread: The Five Families of Bread Review1
A culinary teacher’s perspective – Matthew Bennett – Devner, CO United States
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
How To Bake Bread: The Five Families of Bread Review2
you want to learn how to bake bread ? buy this book – M. Carlson – great falls mt
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
*** Product Information and Prices Stored: Feb 08, 2010 23:45:08
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