Le Grand Livre de La Boulangerie

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.