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Baking Artisan Pastries & Breads
     

Baking Artisan Pastries & Breads

by Ciril Hitz
 

Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats — baked fresh from your own oven. Begin with a few everyday ingredients and a hankering for home baking, and you end up with a kitchen full of artisan-quality muffins, scones, quick breads,

Overview

Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats — baked fresh from your own oven. Begin with a few everyday ingredients and a hankering for home baking, and you end up with a kitchen full of artisan-quality muffins, scones, quick breads, donuts, and more.

The home-baking movement is ever-expanding, a subculture full of people hungry for knowledge culled from the professional community. Simultaneously, the professionals are seeking out masters from previous generations, as well as new frontiers of information, to expand their skills.

Baking Artisan Pastries and Breads meets all your pastry and bread baking needs, from Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts. Along the way you'll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.

Editorial Reviews

Library Journal
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; this is a good complement to Peter Reinhart's Artisan Breads Every Day, which bakers will welcome after they have mastered Hitz's basic techniques.
From the Publisher

STARRED REVIEW
Baking Artisan Pastries and  Breads: Sweet and Savory Baking for Breakfast, Brunch, and  Beyond
Hitz,  Ciril (Author)
ISBN:  159253564X
Publisher: Quarry Books
Published:  2009-11
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

Product Details

ISBN-13:
9780785829058
Publisher:
MBI Publishing Company
Publication date:
02/01/2012
Pages:
176
Product dimensions:
8.26(w) x 10.12(h) x 0.76(d)

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 was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by Pastry Art & Design magazine. He 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 author of Baking Artisan Bread.

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