Anglais French Boulangerie : Recipes and Techniques from the Ferrandi School of Culinary Arts

À propos

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.

Rayons : Vie pratique & Loisirs > Arts de la table / Gastronomie > Cuisine française

  • Auteur(s)

    Ferrandi Paris

  • Éditeur


  • Distributeur

    Union Distribution

  • Date de parution


  • Collection


  • EAN


  • Disponibilité


  • Nombre de pages

    304 Pages

  • Longueur

    29 cm

  • Largeur

    21.9 cm

  • Épaisseur

    2.7 cm

  • Poids

    1 570 g

  • Support principal

    Grand format

Infos supplémentaires : Relié  

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