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The Complete Guide to Baking

Bread, brioche and other gourmet treats

Format: Hardback
£30.00

The Complete Guide to Bakinggives readers all the technical know-how required to become an expert in the art of baking. With 100 recipes, each featuring cross-section illustrations, step-by-step photography and a beautiful hero image to inspire the reader, the book expertly demystifies the secrets behind successful breads and cakes.
 
The book includes everything from the fundamentals (types of flours; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts), gâteaux (flan pâtissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles).
 
A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils.
 
Beautifully shot and illustrated, this is a superb guide for anyone wanting to master the art of baking.
 
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Year Published:
2017
Country of Publication:
Australia
Format:
Hardback
ISBN:
9781743793398
Number of Pages:
288
Publication Date:
01/09/2017
Publisher:
Hardie Grant Books
Authors:
Landemaine, Rodolphe
Illustrations Note:
Full colour photography throughout
Imprint:
Hardie Grant Books
Place of Publication:
South Yarra
Language:
English
SKU:
9781743793398

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