Professional Bread Baking by Hans Welker )

Professional Bread Baking by Hans Welker )

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.

CHEF HANS WELKER is a Master Baker (CMB), a Hospitality Educator (CHE), and an associate professor of baking and pastry arts at the Culinary Institute of America. Before joining the CIA faculty in 2006, he directed the bread program at New York City's French Culinary Institute. Chef Welker was the owner, baker, and master pastry chef at Pastry Paradise Konditorei and the Alpine Bakery and Caf in Lagrangeville, NY; as well as head pastry chef at Karl Ehmer's Bakery in Poughkeepsie, NY. He also has worked extensively in Germany and has been a German Master Pastry Chef since 1988.

THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the worlds premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, CIA offers associate degrees in culinary arts and baking and pastry arts; bachelors degree majors in food business management, culinary science, hospitality management, and applied food studies; masters degrees in culinary therapeutics, food business, sustainable food systems, wine and beverage management, and culinary arts; and executive education through its Food Business School. The college also offers programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

SKU	Unavailable
ISBN 13	9781118435878
ISBN 10	1118435877
Title	Professional Bread Baking
Author	Hans Welker
Condition	Unavailable
Binding Type	Hardback
Publisher	John Wiley & Sons Inc
Year published	2016-04-29
Number of pages	416
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.