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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home Paperback – Oct 1 2008
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About 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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Top Customer Reviews
If you would like to make gorgeous breads at home, try this book.