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Dec 12, 2008
| ISBN 9780756654610
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Dec 12, 2008 | ISBN 9780756654610
Covering the essential techniques of mixing, kneading, shaping, and baking bread, this book is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text, this is a complete illustrated guide to the key ingredients and equipment used in the art of bread making from all over the world. In addition to teaching the essentials, Bread is accompanied by an inspirational bread gallery with over 100 delicious recipes you’ll be eager to try. With easy to follow, beautifully photographed, step-by-step sequences, this delightful baking companion removes all the mystery from baking, and offers you everything you need to know about making your own bread. This strikingly detailed, supremely approachable cookbook is the first and last guide you’ll ever need to make perfect, delicious bread every single time.
Eric Treuille has been passionate about food since he worked as a mitron (baby baker) in his uncle’s boulangerie in… More about Eric Treuille
Ursula Ferrigno is a chef and food writer who trained at the Auguste Escoffier School of the Culinary Arts. In… More about Ursula Ferrigno
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