Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyondby Ciril Hitz
Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step/i>
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Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker.
Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond
Hitz, Ciril (Author)
Publisher: Quarry Books
Binding/Price/Pages: Paperback, $24.99 (176p)
Subject: Cooking | Courses & Dishes | Bread
Including step-by-step process photos of techniques, award-winning pastry chef and teacher Hitz ("Baking Artisan Bread") provides a solid foundation for bakers to produce professional-looking baked goods. Following an introduction that discusses ingredients, equipment, and techniques, recipes (from breakfast muffins to lemon brioche doughnuts) are progressively presented from the easiest to the more complex. Listed ingredients are measured in metric, weight, and volume. Also included are conversion charts; lists of online resources, tools, equipment, and organizations; and a glossary. An excellent plus is the 20-minute instructional DVD, which teaches advanced methods such as rubbing, creaming, and blending. Highly recommended for beginning bakers. - Library Journal, December 15, 2009
- Quarry Books
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Meet the Author
Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He graduated from the Rhode Island School of Design, after which he returned to his native Switzerland and completed a three-year apprenticeship as a Pastry Chef/Chocolatier. He was first introduced to bread baking while in Europe, which laid the foundation for the skills that led him to where he is today. Hitz has been recognized nationally and internationally with numerous awards and accomplishments. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art & Design magazine. In 2004 he competed in the National Bread and Pastry Team Championship, winning the overall team Gold Medal as well as all individual bread awards. He was a member of the Bread Bakers Guild Team USA that competed at the 2002 Coupe du Monde de la Boulangerie in Paris, France, where the team captured the silver medal. He has been a guest instructor and expert at many national and international culinary events and schools and serves on the Advisory Board of the Bread Bakers Guild of America. Ciril Hitz is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is the producer of his own line of educational DVDs. For more information on his work, visit www.breadhitz.com.
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