Very Good Bread: The Science of Dough and the Art of Making Bread at Home: A Cookbook - Hardcover
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Language:EnglishPublisher:Knopf Publishing GroupISBN-13:9780593320402ISBN-10:593320409UPC:9780593320402Book Category:CookingBook Subcategory:Methods, Courses & Dishes, Individual Chefs & RestaurantsBook Topic:Baking, BreadSize:10.24 x 8.60 x 1.12 inchesWeight:3.1636Product ID:SCYE28TTFR
Very Good Bread: The Science of Dough and the Art of Making Bread at Home: A Cookbook
A STRATEGIST BEST COOKBOOK TO GIFT THIS YEAR From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home--from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas For Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational--the taste of a...
Language:EnglishPublisher:Knopf Publishing GroupISBN-13:9780593320402ISBN-10:593320409UPC:9780593320402Book Category:CookingBook Subcategory:Methods, Courses & Dishes, Individual Chefs & RestaurantsBook Topic:Baking, BreadSize:10.24 x 8.60 x 1.12 inchesWeight:3.1636Product ID:SCYE28TTFR
MELISSA WELLER is a James Beard Award-nominated baker and the author of A Good Bake. A French Culinary Institute graduate, she trained at Babbo and Sullivan Street Bakery in New York City. She was chef-partner at High Street on Hudson; head baker at Per Se, Bouchon Bakery, and Roberta's; an owner and founder of Sadelle's; and the head baker at Walnut Street Caf? in Philadelphia. She lives in...
Publisher: Knopf Publishing Group
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