The Larousse Book of Bread explains complex bread making techniques with illustrated step-by-step instructions, and features 80 recipes for baking a vast array of classic artisanal breads, including the classics (baguettes, boules), specialty breads (multigrains, rye, farmhouse, gluten-free), rolls (poppy, bacon and pecan, seaweed), and more.
The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers and an essential addition to any cookery library.
- Comprehensive guide to techniques, ingredients and equipment
- Easy-to-follow instructions and step-by-step photography
- Recipes range from a quick and simple farmhouse bread, to more involved and complex gourmet treats, such as croissants and Viennese chocolate bread
About the author: Hailed as one of France’s best bakers, Éric Kayser (b.1964), comes from a long line of French bakers and has more than 80 eponymous bakeries worldwide, with 20 in Paris, three in New York City (Maison Kayser), and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.
- 27cm x 18cm
- 320 pages
- 800 colour illustrations