ICC’s Art of International Bread-Baking, created in 1997, and is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the ICC’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every cook’s library.
The Fundamental Techniques of Classic Bread Baking, Gourmand World Cookbook Award, Third Place, Bread Category, 2012