Bread Baking: An Artisan's Perspective
How To Make Artisan Bread Properly And ProfitablyWhile artisan bread in America was once limited to a few small urban bakeries, today artisan bread is available at the local supermarket. Wherever it's found, however, excellent flavor and texture are still the hallmarks of any true artisan bread product, and these qualities cannot be faked. They require craftspeople skilled in the art and science of bread baking.Written for both experienced and novice bakers, Bread Baking: An Artisan's Perspective offers a complete guide to making artisan breads practically and profitably. Its clear style and straight- forward organization give readers start-t…
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Produktdetails
- ISBN: 978-0-470-13882-3
- EAN: 9780470138823
- Produktnummer: 19161721
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 272 S.
- Masse: H28.3 cm x B21.3 cm x D2.3 cm 907 g
- Gewicht: 907
Über den Autor
Daniel T. DiMuzio is formerly a baker and a bakery consultant, and is currently Chef Instructor at Culinard, The Culinary Institute of Virginia College. DiMuzio teaches a number of courses in the Baking and Pastry curriculum, including Artisan Bread, Essentials of Bread Baking, Introductory Pastry Skills, and Baking Science. He is a member of the Bread Baker's Guild of America, and has studied with such bread baking luminaries as Michel Suas, Didier Rosada, Jeffrey Hamelman, and Lionel Vatinet.
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