Upper crust: homemade bread the french way

Anglais Upper crust: homemade bread the french way


À propos

With an introduction to the history of French bread and guidelines to help the home baker select the right ingredients, this book details the step-by-step techniques and fundamentals of bread making: feeding the starter, kneading and preparing the dough, and baking, with more than 100 recipes-from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame or matcha tea-rolled bread. A chapter on traditional breads from all around the world, such as pita, focaccia, and bagels are reinterpreted in the French style.

Rayons : Vie pratique & Loisirs > Arts de la table / Gastronomie > Aliments / produits > Pain

  • EAN


  • Disponibilité

    À paraître

  • Nombre de pages

    448 Pages

  • Longueur

    27 cm

Infos supplémentaires : Relié  

Marie-Laure Fréchet

Marie-Laure Fréchet regularly contributes
to culinary magazines, founded a culinary
festival, and is an avid home baker.

Valérie Lhomme

  • Pays : France
  • Langue : Francais

Valérie Lhomme is a food
photographer who regularly works
for magazines including Madame
Figaro, Vogue, Travel in France,
Saveurs, and Marie Claire Idées.