Boulangerie at Home
Bread, Brioche, and Other Baked Delicacies
- Publisher's listprice USD 50.00
-
17 587 Ft (16 750 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 8% (cc. 1 407 Ft off)
- Discounted price 16 181 Ft (15 410 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
17 587 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-6 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Harper
- Date of Publication 17 November 2020
- ISBN 9780062887139
- Binding Hardback
- No. of pages288 pages
- Size 332x251x30 mm
- Weight 2043 g
- Language English
- Illustrations 500 full-color photographs throughout 113
Categories
Long description:
A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this stunning cookbook featuring 100 recipes, infographics, 500 handy step-by-step photos, and an illustrated glossary.
In this gorgeous bread bible, chef Rodolphe Landemaine simplifies the art of French baking as he teaches home cooks how to create a range of scrumptious French breads, including baguettes, brioche Parisienne, croissants, chestnut bread, petits gateaux, financers, and chouquettes. He provides clear, step-by-step instructions beginning with fundamental ingredients (flour, yeast, sourdough starter), recipes for basic doughs (bread dough, brioche dough, croissant dough), and fillings (pastry cream, almond cream, compote). He then teaches you the techniques such as kneading, fermentation, and shaping that are the heart of French baking.
Landemaine follows these hands-on instructions with sixty recipes. He explains how preparation adds texture and flavor to each recipe, breaks down the techniques involved in its creation, and includes helpful photos for every step, as well as one large full-page photo of the finished bread. Boulangerie at Home also contains a helpful illustrated glossary that provides detailed directions to help you perfect your baking skills, from stocking key utensils to filling and decorating pastries to washes and methods for working with dough. The directions are accompanied by helpful how-to photos.
A sophisticated, comprehensive, and accessible visual cookbook, Boulangerie at Home is your essential guide to making and enjoying mouthwatering French baked goods in your own kitchen.
More
