Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More - Hardcover
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Language:EnglishPublisher:Appetite by Random HouseISBN-13:9780525612063ISBN-10:525612068UPC:9780525612063Book Category:CookingBook Subcategory:Courses & Dishes, MethodsBook Topic:Bread, Pizza, BakingSize:9.70 x 8.20 x 1.30 inchesWeight:3.5539Product ID:SCJQPM06Q1
Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More
"A must-read for baking at home, or anywhere!" CHEF DANIEL BOULUD An accessible guide to all things BREAD--from sourdough to yeasted dough, pizza dough and more--by expert bread baker, professor, and chef Matthew James Duffy. Bread Etc. distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You'll begin with an overview of bread baking...
Language:EnglishPublisher:Appetite by Random HouseISBN-13:9780525612063ISBN-10:525612068UPC:9780525612063Book Category:CookingBook Subcategory:Courses & Dishes, MethodsBook Topic:Bread, Pizza, BakingSize:9.70 x 8.20 x 1.30 inchesWeight:3.5539Product ID:SCJQPM06Q1
Chef, culinary teacher, and bread fanatic Matthew James Duffy has over twenty years of experience cooking and baking all over the world--from world-class bakeries and specialty pizzerias to Michelin-starred restaurants, such as Noma, Langdon Hall, and Café Boulud. Matt is a bread-baking and food media professor at Toronto's Centennial College, and he lives in Ontario, Canada, with his wife and...
Publisher: Appetite by Random House
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