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portada Professional Bread Baking
Type
Physical Book
Author
Publisher
Language
English
Format
Hardcover
Dimensions
28.2 x 21.6 x 2.3 cm
Weight
1.36 kg.
ISBN13
9781118435878
Categories

Professional Bread Baking

The Culinary Institute of America (Cia) (Author) · Hans Welker (Author) · Lee Ann Adams (Author) · Wiley · Hardcover

Professional Bread Baking - The Culinary Institute of America (Cia) ; Welker, Hans ; Adams, Lee Ann

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Delivery to any South Africa address between Tuesday, May 12 and Thursday, June 04
Origin: United Kingdom Import costs included in the price ✅
Delivery to any South Africa address between Tuesday, May 12 and Thursday, June 04.
Origin: United Kingdom Import costs included in the price ✅
Delivery to any South Africa address between Thursday, April 23 and Monday, May 18.

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Synopsis "Professional Bread Baking"

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

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The book is written in English.

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The binding of this edition is Hardcover.

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