Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Many talents are needed to create a cookbook, especially one that is intended to be used not only by home cooks but in the classroom as well. At The French Culinary Institute we have a vast resource of extraordinarily talented people who approach their work with passion and dedication, and many of them have contributed to making this book the valuable resource that it is. I would like to thank all of those who worked so hard to make the book a reality.

At The French Culinary Institue, my gratitude goes to Nils Norén, Kevin Stuessi, Tina Casaceli, Karen Bornarth, Roger Gural, Johnson Yu, Christina Wang, Tara Hill, Melanie Miller, Josh Levine, Gary Apito, Alain Sailhac, and Suzanne Sobel.