The Easy Way to Artisan Breads and Pastries

The Easy Way to Artisan Breads and Pastries

By (author) Avner Laskin , Photographs by Josef Salis

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Enjoy gourmet recipes made simple. Avner Laskin trained at the renowned Le Cordon Bleu school in Paris, but he knows that most home bakers haven't, so takes the intimidation out of the baking process with wonderfully easy-to-follow guidelines. He makes such delicacies as French-Style Brioche and "Tarletette" Rolls become real possibilities for anyone, discusses the raw materials; wheat, cereals and flours and goes through all the techniques; from kneading to shaping and covers fermented, sponge and sour doughs. With his help it's possible to create sweet or savoury breads and rolls, wonderful cakes and pastries, plus a selection of superb sandwich, everyday and festive breads.

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  • Paperback | 160 pages
  • 182 x 234 x 12mm | 480.82g
  • 12 Jul 2007
  • Sterling Publishing Co Inc
  • STERLING
  • New York
  • English
  • photography throughout
  • 1402747403
  • 9781402747403
  • 392,259

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