Le Grand Livre de La Boulangerie
100 doughs of reference from French boulangerie and international recipes
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
- 21,6 x 29 cm
- Spanish or French
- Thomas Marie, Jean-Marie Lanio, Patrice Mitaillé
- 244 pages
- Published in
- 1,6 Kg
Anonymous customer published the 14/04/2022 following an order made on 02/04/2022
Very interesting, brilliant photos and world class recipes!
Anonymous customer published the 25/02/2022 following an order made on 16/02/2022
Super book for bread enthusiasts
Anonymous customer published the 20/01/2022 following an order made on 04/01/2022
Anonymous customer published the 01/05/2021 following an order made on 20/04/2021
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