100 doughs of reference from French boulangerie and international recipes
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Availability date: 03/01/2019
With its 100 technical and precise recipes, from the French tradition and other worldly delights, this book harbors the ambition of establishing itself as a treaty of reference for modern pastry. With good reason it is signed by three reference figures in French bakery, the MOF Thomas Marie, along with Jean-Marie Lanio, and Patrice Mitaillé, who are responsible for displaying important references of bakery and pastries (viennoiserie).
The content tilts between tradition and modernity. On the one hand, it delves into French specialties such as baguette paysanne, pain au levain, or the croissant, and on the other it explores more international doughs such as the Lebanese manakish, the Chinese Mantou (steamed Chinese bread), or the Belgian waffle, to name a few.
Both with an advanced level and for those who want to start in the art of good bread, this book is an invitation to update knowledge and improve techniques.
Language: Spanish or French
Aizul H. published the 29/01/2021 following an order made on 29/01/2021
The books are well delivered and I love it! Thank you so much!
José Emanuel S. published the 16/09/2019 following an order made on 16/09/2019
Fantastic book, very important for my carrer
Sebastian P. published the 15/09/2019 following an order made on 15/09/2019
Very professional service, solid company despite the long distance books arrived from the payment after 48 hours. Thank you very much and I recommend it.
Anonymous A. published the 07/12/2018 following an order made on 07/12/2018
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