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Opis

-Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensible for a baker. - Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread. - Information on the regional shapes of prominent bread baking countries like France, Italy, Germany, and more. Includes discussion of the historical significance of some of these products, to formulas that accurately produce artisan regional bread and rolls.

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Pełny tytuł: Professional Bread Baking
• Autor: Hans Welker, The Culinary Institute of America (CIA)
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 416
• EAN: 9781118435878
• ISBN: 1118435877
• ID: 04951073
• Wydawca: John Wiley & Sons Inc
• Waga: 1380 g
• Wymiary: 225 × 289 × 24 mm
• Data wydania: 29. April 2016

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