The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarde

“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the ce

An introduction to the pleasures of French artisanal breads. It collects together bread recipes from some of the most esteemed bakers in France, along with vign

On the table, homemade bread gets more applause than a fancy dessert and is liked by everyone. It is almost impossible to go wrong when it comes to homemade bre

Take a gastronomic tour around the globe without leaving your kitchen. Forty carefully tested recipes allow you to prepare traditional breads from all over the