This cult classic is now in its FOURTH PRINTING!
Awarded “Best Bread Book in the World”, How To Bake Bread (HTBB) is the leading book used in hundreds of professional culinary schools, including Le Cordon Bleu and The Art Institutes. A perfect book for young bakers of any age, HTBB includes 50 of the world’s most popular breads made with commercial yeast such as active dry yeast, instant yeast, and baker’s yeast. Includes more than 500 black and white technique photos with step-by-step instructions. Each type of bread featured in the book is grouped into one of five families based upon how the bread dough is mixed, kneaded, proofed, and baked. The families include: Lean Dough Family(baguettes, pretzels, bagels, and dinner rolls), the Sweet Bread Family (cinnamon buns, panettone, babka coffee cake, stollen, and monkey bread), the Soft Bread Family (buttery dinner rolls, honey whole wheat, and pizza), the Rich Bread Family (brioche, raisin buns, and butter bread for braiding), and finally, the Flat Bread family that includes focaccia and pizzas. Learn more at www.MichaelKalanty.com If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.Author: Michael Kalanty
Binding Type: Paperback
Publisher: Red Seal Books
Published: 01/01/2016
Pages: 525
Weight: 2.5lbs
Size: 9.90h x 7.00w x 1.30d
ISBN: 9780692657645
Language: English
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