Titre:
Le Cordon Bleu bakery school : 80 step-by-step recipes for bread and viennoiseries
Numéro de cote topographique requis:
641.815 CORDON 2022
Informations de publication:
London, England : Grub Street, 2022.
Titre uniforme:
École de la boulangerie. English
Description matérielle:
319 pages : color illustrations, photographs ; 28 cm.
Edition:
English language edition 2022.
Note générale:
Published originally in French as L'École de la Boulangerie.
Includes index.
Numéro international normalisé des livres (ISBN):
9781911667421
Résumé:
"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.
WPL_LANGUAGE_NOTE:
Translated from the French.