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A complete baking course from the world-renowned professional culinary school École Ferrandi Paris, dubbed the "Harvard of gastronomy" by Le Monde newspaper.
>br/> Organized into four categoriestraditional breads, specialty breads, viennoiserie, and sandwichesthe 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacksfrom country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.
>br/> Organized into four categoriestraditional breads, specialty breads, viennoiserie, and sandwichesthe 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacksfrom country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.
- Illustratör: color 350 Illustrations 350 Illustrations color
- Format: Inbunden
- ISBN: 9782080433336
- Språk: Engelska
- Antal sidor: 304
- Utgivningsdatum: 2024-02-08
- Förlag: Flammarion