Textbook ห้องสมุดทั่วไป

Bakery school : 80 step-by-step recipes for bread and viennoiseries / Le Cordon Bleu

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"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." -- back cover

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สภานภาพ

Detail Information

ชื่อชุด

-

เลขหมู่

641.815 L433L

ผู้จัดทำ

London : Grub Street., 2022

ลักษณะวัสดุ

319 p. : col. ill., photographs ; 27 cm.

ภาษา

English

ISBN/ISSN

9781911667421

หมวดหมู่

NONE

Content Type

-

Media Type

-

Carrier Type

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ครั้งที่จัดทำ

1

หัวเรื่อง

Baking
Formulas, recipes, etc
Bread
Dough
Pastry

ชื่อเรื่องเพิ่ม

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Statement of Responsibility

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Other version/related

เอกสารดิจิทัล

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