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Language: en
Pages: 267
Pages: 267
Type: BOOK - Published: 2002 - Publisher:
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
Language: en
Pages: 295
Pages: 295
Type: BOOK - Published: 2019 - Publisher: Harvest
For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at
Language: en
Pages: 705
Pages: 705
Type: BOOK - Published: 2006-10-03 - Publisher: Simon and Schuster
A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes c
Language: en
Pages: 521
Pages: 521
Type: BOOK - Published: 2016-09-27 - Publisher: W. W. Norton & Company
“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
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2015-04-20 - Publisher: Phaidon Press
Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread fe