The Bread Baker\'s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread, Hardcover/Peter Reinhart

Descriere YEO:

The Bread Baker\'s Apprentice, 15th - Disponibil la elefant.ro

Pe YEO găsești The Bread Baker\'s Apprentice, 15th de la Ten Speed Press, în categoria Foreign Books.

Indiferent de nevoile tale, The Bread Baker\'s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread, Hardcover/Peter Reinhart din categoria Foreign Books îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 188.99 Lei

Caracteristicile produsului The Bread Baker\'s Apprentice, 15th

• Brand: Ten Speed Press
• Categoria: Foreign Books
• Magazin: elefant.ro
• Ultima actualizare: 13-12-2024 01:39:09

Comandă The Bread Baker\'s Apprentice, 15th Online, Simplu și Rapid

Prin intermediul platformei YEO, poți comanda The Bread Baker\'s Apprentice, 15th de la elefant.ro rapid și în siguranță. Bucură-te de o experiență de cumpărături online optimizată și descoperă cele mai bune oferte actualizate constant.

Descriere magazin:
Co-founder of the legendary Brother Juniper\'s Bakery, author of ten landmark bread books, and distinguished instructor at the world\'s largest culinary academy, Peter Reinhart has been a leader in America\'s artisanal bread movement for more than thirty years. Never one to be content with yesterday\'s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this new edition of the award-winning and best-selling The Bread Baker\'s Apprentice , Peter shares bread breakthroughs arising from his study in France\'s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter\'s shoulder as he learns from Paris\'s most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose pain a l\'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You\'ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne , old-school New York bagels, and the book\'s Holy Grail--Peter\'s version of the famed pain a l\'ancienne , as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you\'ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker\'s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.