Baking Artisan Pastries & Breads: Sweet and Savory Baking for Breakfast, Brunch, and BeyondHardback
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- Publisher: Crestline
- Format: Hardback | 176 pages
- Dimensions: 203mm x 257mm x 23mm | 885g
- Publication date: 1 February 2012
- ISBN 10: 0785829059
- ISBN 13: 9780785829058
- Edition statement: Reprint
- Illustrations note: colour illustrations, frontispiece
- Sales rank: 226,813
Never settle for store-bought pastries and breads again! With" Baking Artisan Pastries and Breads" as your guide, your day can begin with hearty, delicious treats -- baked fresh from your own oven. Begin with a few everyday ingredients and a hankering for home baking, and you end up with a kitchen full of artisan-quality muffins, scones, quick breads, donuts, and more.The home-baking movement is ever-expanding, a subculture full of people hungry for knowledge culled from the professional community. Simultaneously, the professionals are seeking out masters from previous generations, as well as new frontiers of information, to expand their skills."Baking Artisan Pastries and Breads" meets all your pastry and bread baking needs, from Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts. Along the way you'll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.
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Ciril Hitz is the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He was selected as a Top Ten Pastry Chef in America in both 2007 and 2008 by "Pastry Art & Design" magazine. He is frequently seen on The Food Network and has been featured on the NBC's The Today Show. His work has graced the pages of numerous magazines and the interiors of exhibition halls and museums, including COPIA in Napa, California. He is author of "Baking Artisan Bread."