Professional Bread Baking: The Culinary Institute of America
Autor Hans Welker, The Culinary Institute of America (Cia), Erin Jeanne McDowellen Limba Engleză Hardback – 7 mar 2016
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Specificații
ISBN-13: 9781118435878
ISBN-10: 1118435877
Pagini: 416
Dimensiuni: 216 x 282 x 23 mm
Greutate: 1.36 kg
Ediția:1st Edition
Editura: Wiley
Seria The Culinary Institute of America
Locul publicării:Hoboken, United States
ISBN-10: 1118435877
Pagini: 416
Dimensiuni: 216 x 282 x 23 mm
Greutate: 1.36 kg
Ediția:1st Edition
Editura: Wiley
Seria The Culinary Institute of America
Locul publicării:Hoboken, United States
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Cuprins
Recipe Contents
Preface
Acknowledgements
About the Authors
Chapter 1: An Introduction to Artisan Breads
Chapter 2: Equipment
Chapter 3: Ingredients
Chapter 4: Making Artisan Breads
Chapter 5: Lean Dough Breads and Rolls
Chapter 6: Enriched Dough Breads and Rolls
Chapter 7: Flatbreads and Breads from Around the World
Chapter 8: Rye Bread
Glossary
Bibliography
Appendix: Mixing Log
Appendix: Conversion Charts Index
Descriere
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 indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.