The Complete Guide to Baking Bread, brioche and other gourmet treats


The Complete Guide to Baking gives readers all the technical know-how required to become an expert in the art of baking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image to both inspire the reader and demystify the intricacies of baking bread and other classics.

The Complete Guide to Baking includes everything, from the fundamentals you need to know (types of flours and starters; 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)
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ISBN:

9781743793398

Format:

Hardback

Pages:

288

Dimensions:

32cm x 24cm

Weight:

2050g

RRP:

$59.99

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 September 2017

ABOUT THE AUTHOR

Rodolphe Landemaine

Originally from Mayenne, Rodolphe Landemaine completed apprenticeships for his two professions of baker and pastry chef with Les Compagnons du Devoir et du Tour de France. To perfect his knowledge, he then joined the teams of renowned restaurants – Ladurée in Paris, working alongside Pierre Hermé; Paul Bocuse in Lyon; the Parisian gourmet restaurant Lucas Carton; and even the Bristol Hotel in Paris. In 2007, he and his wife