The Complete Guide to Baking

The Complete Guide to Bakinggives readers all the technical know-how required to become an expert in the art of baking. With 100 recipes, each featuring cross-section illustrations, step-by-step photography and a beautiful hero image to inspire the reader, the book expertly demystifies the secrets behind successful breads and cakes.   The book includes everything from the fundamentals (types of flours; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts), gâteaux (flan pâtissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles).   A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils.   Beautifully shot and illustrated, this is a superb guide for anyone wanting to master the art of baking.  

The Complete Guide to Baking features in the following genres: Cookery, Food and Drink, Baking

Hardback. Not Available.

The Complete Guide to Baking was written by Rodolphe Landemaine, Anne Cazor and published by Hardie Grant Books an imprint of Hardie Grant London

The Complete Guide to Baking has 287 pages