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How To Bake Bread:
The Five Families of Bread®
by Michael Kalanty
Red Seal Books
Secure Transaction
or call toll free 1(800)247-6553
Price: $50.00
Paperback | 544 pages
ISBN: 978-0-615-23129-7
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Summary
In the 19th century, Antoine Carême 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.
About the Author
Michael Kalanty is an artisan breadbaker and writer. For over twenty years, he has taught professional baking to hundreds of successful students and authored curriculums for culinary schools around the world. He is certified as an Executive Pasty Chef, Culinary Educator, and Master Taster. He pursued post-graduate studies in curriculum planning at University San Francisco.
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