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Professional Bread Baking
- 2496 грн
- Автор: Hans Welker, Lee Ann Adams
- Издательство: WILEY
- Год издания: 2016
- Страниц: 408
- Склад: Под заказ
Доступны опции:
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.
FEATURES
• Professional Bread Baking, 1e is organized in a logical manner for any learner. The title begins with history of bread baking, then covers tools, processes and concludes with coverage of regional bread baking and recipes.
• Historical accounts also cover in greater detail countries that place an emphasis on bread production, including France, Italy, Germany, and Eastern Europe.
• Provides an array of formulas and unique recipes for finished loaves.
• Provides detailed discussions of bread which provide a valuable reference for any chef or baker.
• Balancing theory and practice, this text provides both the understanding and performance abilities needed to progress and develop in a successful baking career
• Explores in great detail every type of tool commonly used for producing artisan bread in a professional bakeshop. Beyond this, pros and cons are listed for large items – items like mixers or ovens that can be major purchases for a bakeshop.
- ISBN: 978-1-118-43587-8
- Язык издания: EN
- Обложка: Тверда
- Размер: 170 х 240 мм
- Вес: 500г
