Titre : | French Boulangerie : Recipes and techniques from the Ferrandi School of culinary arts |
Auteurs : | Audrey JANET, Directeur de publication ; Didier CHAPUT, Auteur ; Arnaud SAVINA, Auteur |
Type de document : | Livre |
Editeur : | PARIS : FLAMMARION, 2023 |
ISBN/ISSN/EAN : | 978-2-08-043333-6 |
Format : | 303 p. / couv. ill. en coul., ill. en coul. |
Langues: | Anglais |
Concepts : |
BOULANGERIE
VIENNOISERIE PREPARATION CULINAIRE |
Index. décimale : | 664.752 |
Résumé : |
This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts. Aspiring and confirmed bakers will : Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish ; refresh levain ; knead, shape, and score loaves ; laminate butter ; prepare puff pastry ; or braid brioche dough.
Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations : brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.752 JAN | Livre | AA - Alimentation, santé et agroindustries | Disponible |