Le Cordon Bleu bakery school : 80 step-by-step recipes for bread and viennoiseries
Book |
English language edition 2022. |
Grub Street,
London, England :
2022.
- 0 of 1 Copy Available at Libraries in Niagara Cooperative
- 2 current holds with 1 total copy.
| Branch | Call Number | Location | Holdable? | Status |
|---|---|---|---|---|
| Grimsby | 641.815 Cor | Non-fiction | Copy hold / Volume hold | Checked out |
About
Explained by the chefs of the famous French culinary school. Recipes for 'French tradition' baguette, leaven bread, festive rolls, focaccia. ciabatta, pitta, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, kouign-amann, three Kings' cake...and much, much more. Traditional and regional breads, international breads as well as viennoiseries (Danish pastries) and Baker's style pastries, - Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers, - Gives different methods of pre-fermentation: fermented dough, yeast-based leaven, poolish and liquid and stiff leavens, - with 280 step-by-step photos to demonstrate clearly many techniques.
Details
- ISBN: 9781911667421
- Physical Description: 319 pages : colour illustrations ; 27 cm.print
- Edition: English language edition 2022.
- Publisher: London, England : Grub Street, 2022.
- General Note: Published originally in French as L'École de la Boulangerie.