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EAN13
9782080433336
Éditeur
Flammarion
Date de publication
29 novembre 2023
Collection
PRATIQUE
Nombre de pages
304
Dimensions
29 x 21,9 x 2,7 cm
Poids
1570 g
Langue
fre

French Boulangerie, Recipes And Techniques From The Ferrandi School Of Culinary Arts

Ferrandi Paris

Flammarion

Prix public : 35,00 €

This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts. Aspiring and confirmed bakers will : Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish ; refresh levain ; knead, shape, and score loaves ; laminate butter ; prepare puff pastry ; or braid brioche dough. Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations : brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more.
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