Artisan Breads at Home with The Culinary Institute of America

Artisan Breads at Home (Wiley Hardcover; January 18, 2010; $34.95) is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Author Eric Kastel leads readers through simple and challenging recipes from baguettes, peasant bread, and ciabatta to cheddar onion rye rolls, coffee cake, and even sourdough.

In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.

• Includes tips, troubleshooting answers, and nearly 170 full-color photos of techniques and finished breads
• Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs

Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.