| Professional Bread Baking Contributor(s): Welker, Hans (Author), The Culinary Institute of America (Cia) (Author), Adams, Lee Ann (Author) |
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ISBN: 1118435877 ISBN-13: 9781118435878 Publisher: Wiley OUR PRICE: $69.30 Product Type: Hardcover - Other Formats Published: March 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Bread |
| Dewey: 641.815 |
| LCCN: 2015043238 |
| Physical Information: 0.9" H x 8.5" W x 11.1" (3.00 lbs) 416 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread. |