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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Produktdetails
Weitere Autoren: The Culinary Institute of America (Cia) / Adams, Lee Ann
- ISBN: 978-1-118-43587-8
- EAN: 9781118435878
- Produktnummer: 17660297
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 416 S.
- Masse: H28.2 cm x B21.6 cm x D2.3 cm 1'361 g
- Gewicht: 1361
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