The Complete Guide to Baking
Bread, brioche and other gourmet treats
Seiten
2017
|
Hardback
Hardie Grant Books (Verlag)
978-1-74379-339-8 (ISBN)
Hardie Grant Books (Verlag)
978-1-74379-339-8 (ISBN)
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A bumper baking book offering a true masterclass in classic techniques
The Complete Guide to Bakinggives readers all the technical know-how required to become an expert in the art of baking. With 100 recipes, each featuring cross-section illustrations, step-by-step photography and a beautiful hero image to inspire the reader, the book expertly demystifies the secrets behind successful breads and cakes.
The book includes everything from the fundamentals (types of flours; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts), gâteaux (flan pâtissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles).
A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils.
Beautifully shot and illustrated, this is a superb guide for anyone wanting to master the art of baking.
The Complete Guide to Bakinggives readers all the technical know-how required to become an expert in the art of baking. With 100 recipes, each featuring cross-section illustrations, step-by-step photography and a beautiful hero image to inspire the reader, the book expertly demystifies the secrets behind successful breads and cakes.
The book includes everything from the fundamentals (types of flours; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts), gâteaux (flan pâtissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles).
A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils.
Beautifully shot and illustrated, this is a superb guide for anyone wanting to master the art of baking.
Rodolphe Landemaine is a baker and pastry chef who has worked with some of France's leading patissiers and restaurants, including Ladurée (alongside Pierre Hermé), Paul Bocuse in Lyon, Lucas Carton and the Bristol Hotel.
| Erscheinungsdatum | 28.09.2017 |
|---|---|
| Zusatzinfo | Full colour photography throughout |
| Verlagsort | South Yarra |
| Sprache | englisch |
| Maße | 245 x 328 mm |
| Gewicht | 2040 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-74379-339-1 / 1743793391 |
| ISBN-13 | 978-1-74379-339-8 / 9781743793398 |
| Zustand | Neuware |
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