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Translated from the acclaimed French edition, this edition has also been adapted for the American market. Volume One (out of stock indefinitely) covers the fundamental ingredients, procedures and recipes used for bread making, from basic white bread to elaborate bread sculptures. Volume Two (limited stock) contains more than 80 recipes for French, Italian, Viennese, Bavarian, Jewish, Arabian, and Tunisian breads. Each volume contains more than 1,000 color photographs of step-by-step techniques and of the finished breads. In each volume, the instructive text for each of the different breads gives information on all aspects of preparation and baking, storage and shelf life times, and much more.
Contents
Contents
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